basket inventory: arugula, dandelion greens, squash, oranges, limes, dill, cilantro, micro radishes, celery, a few different kinds of lettuce, tomatoes
it has been SUPER cold in So Cal, which means in "real world" terms: warmish days with dry-cold-around 40/50 F desert nights...for us this is "almost freezing you a$$ off" weather (it does get a little bit colder). when you live in a 100-year old farmhouse/convert to apt home (heating post coming up!), eating warm foods REALLY helps not only because you are ingesting warm goodness but your kitchen gets a boost of heat from cooking! i made this soup from saving leftover acorn squashes from the past few weeks for our big ANTM finale (so this will feed 6-8 people).
EASY-PEASY ROASTED SQUASH SOUP
- 2 lg squash or 4-6 little acorn dudes, skinned and cut into chunks
- 1 lg onion chopped
- 5 cloves smashed
- 2 T rosemary
- olive oil
- 4c veggie or meat stock (or water or water with a big scoop of Better Than Bouillion)
- salt, pepper or Tabasco or any other seasoning you are a favie of...
- *opt* TOPPING: arugula/dandie greens, oil and seasoning-SEE NOTE on topping
in a stockpot, saute the onion and garlic in oil, dump the squash (herbs, oil and all the mess from the pan) into the pot and saute for a few minutes more. add the water/stock. blend or use immersion blender (new favie) and blend until it is the way you like it (if it gets really thick, add more water/stock). once the consistency you like, season with S&P to taste.
TOPPING: wash and rough chop the greens and with a little oil, saute in a pan (you can add seasoning, but not necessary), until wilted. add to soup- the bitterness of the greens is totally cut by the sweetness of the squash and vice-versa.