So, I've been on a hiatus. It isn't that we haven't kept up with our meal planning or cooking, it's just that I've been tired and not feeling like taking so many pictures while cooking. Then I realized I miss the blog and sharing recipes. So here we are.
One of the meals that we did have was a squash soup. Marc made it while I was at a baby shower. It was part of our seasonal item experiment, and it was delicious. The recipe is courtesy of Food Network Magazine. I hope to make it again soon, so that way I should have pictures for you. The recipe has you make it in hollowed out mini pumpkins. It was great for presentation, but I don't think it really added to the overall flavor. Plus, it takes time and on a weeknight, no one really wants to spend extra time on something that won't add a lot of flavor. It's been included though, if you want to try it out.
Ingredients
For the Bowls (optional):
4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash
2 teaspoons sugar
Kosher salt
For the Soup:
3 tablespoons unsalted butter
1/2 small onion, chopped
Kosher salt
2 sprigs thyme
1 medium butternut or kuri squash (about 2 pounds), peeled and cut into 1-inch pieces
1 teaspoon sugar
3 tablespoons
heavy cream (optional)
Freshly ground pepper
For the Toppings (all completely optional)
Pepitas (hulled green pumpkin seeds)
Sourdough and/or pumpernickel croutons
Paprika, chili powder or Spanish pimenton
Crisp prosciutto, serrano ham or bacon
Fried onions
Fried sage or parsley leaves
Make the bowls:
1. Preheat the oven to 400 degrees F.
2. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired).
3. Remove the lid and scoop out the seeds and fibers.
4. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt.
5. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
Make the soup:
1. Melt the butter in a large saucepan over low heat.
2. Add the onion and 1 teaspoon salt.
3. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes.
4. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes.
5. Add 5 cups water and bring to a boil.
6. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
7. Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender).
8. Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.
We didn't use any of the toppings. Marc had bought some thick cut prosciutto in order to fry and add to it. Whatever taste test he conducted while I was away did not bring positive flavors to his palate. It's an immensely filling soup and I think you could really have it for a dinner by itself. Definitely a lunch. The recipe serves 4 and I would say that's accurate. We had plenty left over and it heated up really well.
The experiments should increase soon as we have decided to host Thanksgiving at our house this year. We decided that eating two full dinners in one day was not a healthy practice and are combining our families this year. We are still in the processing of trying to decide what to serve. (other than turkey)
What do you serve with your feast?
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