9 Responses to Coming up on Food Sunday: Roots, Stews, Breads, and Junk

1. Teddy Partridge October 23rd, 2009 at 5:40 pm «

   I picked up a butternut squash yesterday at the farmers’ market in the castro — all suggestions welcome! Never cooked one before.
• Eureka Springs October 23rd, 2009 at 5:54 pm «

  I have a soup recipe for Butternut Squash.

  Velvet Squash Soup.. it’s to die for!

  If you have a blender and like creamy soups.. I will post it here for you?
• Teddy Partridge October 23rd, 2009 at 5:56 pm «

  That sounds wonderful!

  But we are trying to eat more vegetables and less creamy, cheesy stuff. So probably not.

  But post it anyway, please? I’m sure reading it will be scrumptious.
• KarenM October 23rd, 2009 at 7:28 pm «

  You can make soup with a butternut squash and not have it be too rich. No dairy for me, so I use almond milk, some water and either vegetable or chicken stock.

  Also, some onion, carrots, maybe potatos, all (including squash) cut into smallish pieces. I take a few pieces out before I use the immersion blender on it, then put them back in. I like the texture that way. (Some people like to add an apple or two.)

  I would suggest roasting the squash in the oven first, then cutting it into dice, and adding it to the soup.

  Cut it in half, remove the seeds, and roast face down in the oven on a cookie sheet sprayed with something non-stick. At about 350 degrees, until tender.

  In the meantime, you can sweat the other vegetables on the stove top or, if you prefer, start them in a crockpot.
2. Eureka Springs October 23rd, 2009 at 6:13 pm «

   It’s very simple really. Made it a million times.. so the recipe is in my head.

   Cut squash in half or several chunks if they are large.

   Remove and dispose of seeds.

   Boil the squash until partially cooked. (but not to soft)

   Remove from boiling water.. allow to cool or run under cold tap water to cool quickly.

   Peel (and dispose of) skin off of semi soft parts.

   Place squash back in boiling water until cook all the way through.

   Now the fun part..

   Place about a third of a blender full of squash…

   add milk or half and half.. about enough to cover the squash by and inch or two. Add more, Depending on consistency you desire.

   Add chicken paste bullion or bullion cubes, white pepper to taste.

   Blend til velvety smooth.

   Keep doing this until all squash is soup. Poring each blended batch back into the pot to heat and serve.

   Garnish with watercress. Serve with a wonderful hot loaf of french bread and a salad.

   I’ve had wonderful butternut squash soups made much like the above recipe.. only using apple juice instead of milk or half and half.
3. Eureka Springs October 23rd, 2009 at 6:30 pm «

   P.S.

   Make more of this soup than you think you will need. Folks love it… guests always eat a second or third serving. It’s also worth considering making a huge batch and freezing portions for a later date.
4. Teddy Partridge October 24th, 2009 at 12:22 am «

   Thanks you guys!
5. Larue October 24th, 2009 at 10:56 am «

   KarenM is all over it.

   There’s absolutely NO need to use milk or cream for creamed soups.

   Roast that puppy, with some whole garlic cloves, too.
   Brush EVOO on it all, add sea salt and fresh ground black pepper, then roast it.
   Roast onions, too. And carrots, if using.
   Yer looking for that carmelization to take place, that sweetens everything, where as boiling don’t.

   Use chicken or veggie stock, boil it up and add apple or basil or mint or thyme or rosemary or herbs of your choice, use immersion blender to puree.

   Simple basic restaurant kitchen methods and tools. No cream, lo cals! Lo fats!
6. laurastrand October 24th, 2009 at 5:41 pm «

   You simply cannot go wrong with roasting any group of veggies together in the oven with salt and pepper, a splash of olive oil and about an hour at 350. Eat it just out of the oven, or in a soup. Salad and bread, a great accompaniment. A seasoanal fruit, baked in a dish at the same time, with a bit of cinnamon and butter, eaten warm or with a little ice cream (or with yogurt the next morning for breaky!) makes efficient use of the oven. Teddy – all you need to do is mention at the market, that you are unsure how to proceed with your newly purchased butternut – is to invite a recipe, or start a relationship with those who cook.
   I seek sunny colors in the colder weather as they provide a source of vitamins and minerals not from a bottle, but along with fiber that is always a good thing. Bon appetite!