It's Soup Weather.
Dec. 1st, 2013 08:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Squash Soup.
1 butternut-type squash, about 2.5 lbs
1 1/2 Tbsp olive oil
(We added: a head of garlic)
1 fresh jalapeno, chopped
1/2 large yellow onion, chopped
2 tsp coriander
2 tsp cumin
2 tsp sage
pinch mace
1 green apple, chopped
3 cups chicken stock
I added for garnish: basil oil
Heat oven to 350. Peel, chunk, and seed the squash. Lightly rub with olive oil, arrange on a baking sheet, and bake for 45 minutes to 1.5 hours, until the squash is very soft. If it starts to brown, turn down the heat.
Heat olive oil over medium heat. Add the pepper and cook for 2 minutes, stirring constantly. Add the onion and cook for 5-8 minutes, covered, until softened but not browned. Add in the spices and stir well. Add the apple, stir well, and turn the heat up to medium-high and cook 5 minutes until the apple starts to brown, stirring constantly.
Add the stock and scrape up the bottom of the pan with a wooden spoon. Add the roasted squash, bring to a simmer, and cook for 20 minutes. Puree the soup until smooth. Strain - or not - , season to taste with salt and pepper, and garnish with some sour cream and basil oil.
What worked: It was good. Nice, hearty, rich soup. Not actually as much work as this recipe makes it look.
What didn't: It would have been better with some added bacon. But what isn't, really?
Will I make it again? Sure.
1 butternut-type squash, about 2.5 lbs
1 1/2 Tbsp olive oil
(We added: a head of garlic)
1 fresh jalapeno, chopped
1/2 large yellow onion, chopped
2 tsp coriander
2 tsp cumin
2 tsp sage
pinch mace
1 green apple, chopped
3 cups chicken stock
I added for garnish: basil oil
Heat oven to 350. Peel, chunk, and seed the squash. Lightly rub with olive oil, arrange on a baking sheet, and bake for 45 minutes to 1.5 hours, until the squash is very soft. If it starts to brown, turn down the heat.
Heat olive oil over medium heat. Add the pepper and cook for 2 minutes, stirring constantly. Add the onion and cook for 5-8 minutes, covered, until softened but not browned. Add in the spices and stir well. Add the apple, stir well, and turn the heat up to medium-high and cook 5 minutes until the apple starts to brown, stirring constantly.
Add the stock and scrape up the bottom of the pan with a wooden spoon. Add the roasted squash, bring to a simmer, and cook for 20 minutes. Puree the soup until smooth. Strain - or not - , season to taste with salt and pepper, and garnish with some sour cream and basil oil.
What worked: It was good. Nice, hearty, rich soup. Not actually as much work as this recipe makes it look.
What didn't: It would have been better with some added bacon. But what isn't, really?
Will I make it again? Sure.
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Date: 2013-12-02 06:01 am (UTC)