Sunday, September 18, 2011

Fall Has Arrived: Squash Soup

Wow, fall really snuck up on me this year. I am busy catching up on reading for class (it might be a bad sign that I have to catch up on week three, but I won't worry about that now).  I am also starting to prep some of the first foods of fall 2011.

Tonight, I made beet risotto from a previous post as well as crunchy, crusty loaf bread.  Additionally, I prepped a new squash soup I found when looking for an easy recipe on The Food Network. It is simple and delicious.  I suggest you try it during your fall transition to help ease you in.

Squash Soup (from Alton Brown)

What You Need

  • 6 cups (about 2 large squash) seeded 2-inch wide chunks squash (butternut squash or other)

  • Melted butter, for brushing

  • 1 tablespoon kosher salt, plus 1 teaspoon

  • 1 teaspoon freshly ground pepper, plus 1/2 teaspoon

  • 3 cups vegetable stock

  • 4 tablespoons honey

  • 1 teaspoon minced ginger

  • 4 ounces heavy cream

  • 1/4 teaspoon nutmeg


  • What You Do

    1. Preheat the oven to 400 degrees F.
    2. Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper.
    3. On a pan, lay the squash flesh side up.
    4. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
    5. Scoop the flesh from the skin into a pot and add the stock, honey, and ginger.
    6. Bring to a simmer and for 10 minutes.
    7. Blend.
    8. Stir in heavy cream and return to a low simmer (I didn't have cream, so I skipped this step).
    9. Season with salt, pepper, and nutmeg.

    Bring on fall!
    Beautiful fall tree from The Daily Balance

    3 comments:

    1. Nothing says fall more than squash soup! It's one of my favorite comfort foods. This looks lovely.

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    2. Sorry to post off topic but The Mobbies staff can't find an e-mail contact for you. Are you aware your blog has been nominated for the Mobbies?

      http://www.baltimoresun.com/about/social-sun/bal-mobbies-letter-to-bloggers-note-2011,0,7672496.story

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