Time for woolly tights (well almost)
9 October 2010 § 1 Comment
Fall is in the air
In SoHo yesterday the streets were a mixture of those in denial (flip-flops and even a few pairs of shorts) clinging to those last days of 70 degrees warmth and the embracers of the new season – all high boots, black tights and cardigans.
Whilst I’m debating whether to wear new ankle boots or my new ballet flats, the yard is living through its own identity crisis – the sunflowers are dead, the tomato plants are dying but still providing a bounty of red and yellow cherry tomatoes. The Ladies™ are picking about two buckets a day, so just wait for the 101 ways to cook cherry tomatoes. As for the woolly tights, I can’t do it yet – I can’t wish these warm days. The Brit in me means I cling to the summer to the end, a childhood deprived of sunlight means I will relish every last ray.
So while you wait for the cherry tomato recipes, I decided to use my recently purchased fresh produce from the Montclair Farmers Market to make a roasted butternut squash soup. Here is the recipe:
1 butternut squash (organic from Montclair Farmers Market) peeled, deseeded and chopped
1 onion – finely chopped
3 peeled cloves of garlic (seems a lot but roasted gives them a more mellow flavor)
5 cups of vegetable stock (chicken stock gives a richer flavor)
a good glug of olive oil
kosher salt (consistent strength and texture is why I p and pepper
organic smoked bacon (optional to garnish)
Toss squash, garlic and rosemary in olive oil, season with salt and pepper and then roast in preheated oven at 385°F for about 40 mins until golden. In a pan sauté onion in olive oil for about 5 mins, until translucent. Add squash mixture and fry for another few minutes. Add stock and simmer for about 15-20 mins. Puree. Due to the roasting it has a rich flavor and velvety texture, however I livened it up with some chopped, fried bacon (lardons if you can get them). This is good for appeasing carnivores who might be a bit under-enthusiastic by the thought of a vegetable soup. Either way, the subtle smokiness of the bacon works beautifully with the squash.