Friday, December 3, 2010

CSA cooking: easy-peasy roasted squash soup

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).

  • 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
heat the oven to 400. trim and cube the squash and dress lightly with oil and salt. cover with the rosemary (or thyme or both!). roast for 45min or until the squash can be cut like butta!
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.

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