Friday, October 15, 2010

Foodie Fridays

Oh dear, happy Autumn! How I lovest thou! Thou art so cool and lovely and colourful and gratitudinal and, most importantly, suitable for my prefered wardrobe options.

I do heart the fall. I'm not gonna lie. Is there anything nicer than not having to wear shorts? Is there anything nicer than not having to worry about getting invited to a pool party? Is there anything nicer than not feeling like you are two degrees from meltdown? Sigh. Happy, happy, autumn.

I really like the fall for lots of reasons that are more significant than my silly ones above. The crunch of the leaves under my feet on a good walk; the brisk air that makes me glad I'm wearing a cozy sweater; the need for a blanket and a cup of tea during read-aloud time with the kids: there is nothing like it.

And the food. Oh the glorious food! Don't get me wrong, I really like a good salad and BBQ, but OH for a good pot of soup. Yes! to a big pot of chili bubbling away on the stove. Hurray for using the crockpot because it makes food yummy and not because it is too hot to turn on the oven.

Think about pumpkins and onions and peppers and rutabega and parsnips and carrots....sigh. And squash. Dear, humble squash. Don't you know how great you are? And how varied! Acorn, pepper, spaghetti, butternut....and there are more! But who needs more? These gourds should never be relegated to *only* decoration (although my counter top looks awfully nice right now with 5 of these bad boys artfully arranged on it).

I know, you are thinking you don't like squash. Really? really? I know for those of you who do think you like squash, you are imagining acorn squash heaped with butter and brown sugar (ain't nothin' wrong with that). But I will show you a greater way.

You know I love soup. Now you know I love squash. So guess how much I like today's recipe. Woot! And it is crazy simple. Ready?

Barbara's Butternut Squash Soup

1 butternut squash, peeled and chopped roughly, seeds discarded (6 cups or 2 pounds-ish) (You can peel it with an actual vegetable peeler or do what I do and just slide a big knife down the length of the squash very close to the surface. Also, look for a thick neck as opposed to a full bottom. The bottom is full of seeds: the neck has the flesh)

Curry Powder to taste
1 Onion, chopped roughly
Water or Chicken Broth (enough to cover the squash in the pot)

Heat some oil in a heavy bottomed pot. Saute the onion and the squash until just starting to brown slightly. Add curry and stir a bit longer (the flavour of curry powder releases in oil better than water so be sure to add the curry first). Then add the water or broth to just cover the squash. Bring to a boil, then simmer until the squash is well-cooked (approx. 25 minutes). Remove from heat and puree with an immersion blender, or in a food processor. Salt and Pepper to taste.

That's it! This amount should serve 6-8. I like to double this or more because it is a hit around here, and it does freeze well too. To sweeten the deal for your kids (literally) throw a couple of chopped apples in to the pot too. It is super yummy this way as well! Garnish with a blob of sour cream and chives to be all fancy-fancy.


Please try this. Squash are ridiculously cheap and fresh right now. Give it a go and let me know what you think.

1 comment:

halfpint said...

you just named the soup I was thinking of making for the get-together. Maybe you are thinking of the same one???? L.