After a recent trip to the grocery store…
Me: (unpacking groceries) Butternut Squash??
M: I know it wasn’t on the list, but I didn’t like the way the zucchini looked.
Me: Okay, but what are we going to do with this?
M: You’ll think of something.
After scouring several recipes online, I settled on soup. Wolfgang Puck’s Roasted Butternut Squash Soup. He made it look easy.
However, there were some challenges. I don’t have an immersion blender and scrapping the (hot) roasted squash out of it’s skin didn’t appeal to me. I ended up using most of Puck’s ingredients with techniques cribbed from other recipes.
Pre-Game – gathering of the key players. There’s no cardamom here–and that’s the ginger trying to attract attention by separating from the group.
1st quarter – learning how to peel/seed the squash – This “peels” picture is early on; it’s much messier than it looks on youtube!
2nd quarter – I depart from WP’s method by cutting up the squash and other veggies to roast them together.
Halftime Show – Pot Roast and the Sensational Seasonings danced and sang their way into the crock pot. They made a 2nd appearance at dinner.
3rd quarter – The Food Processor justifies it’s place in our kitchen! Puree-fy my love.
I added rosemary and a cinnamon stick to the cream.
4th quarter – Touchdown! Butternut Squash Soup topped with toasted pine nuts!
*It was good. Sweet, but good. In the video, WP adds honey–no need for that. Roasting the squash does the job of caramelizing/intensifying the natural sweetness.