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:

Ingredients:

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.

The ingredients in the roasting pan… …and how it looks after 40 minutes roasting Simmering with the stock I pureed it with a simple hand blender… …and served!

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