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.
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.
Yesterday, I took a cooking class at The Culinary Conference Center: Soups And More. This was a very hands-on class where everyone got an apron, a hat and chopped/diced/rolled/stirred or whatever was needed. In 4 hours, Executive Chef Rick Low guided us through seven recipes: turkey consomme, acorn squash-pear puree, vichyssoise, spinach and cheese stromboli, grilled flat bread, herb compound butter and bruschetta.
No pics of the stromboli, but it was great. We made so much food and got to take some home.
The Culinary Conference Center offers cooking classes throughout the year; I’ll definitely go back.