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Nov. 5th, 2010 08:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickSo I made some butternut squash and sweet potato soup. It is some pretty good soup. Now, there are about four billion squash soups on the internets, I know, and you probably have no need for another one. However, just in case you want something a little different instead of your usual awesome squash soup, here is the lowdown on the butternut squash and sweet potato soup.
1 very large butternut squash, cut into pieces, save seeds for roasting later. No need to peel.
2 nice sized sweet potatoes (These are probably "yams" to some people -- they have orange flesh.)
2 smallish yellow onions
1 head of garlic cloves
small amount olive oil
In a large baking dish, put olive oil on bottom (makes clean-up easier). Add butternut squash hunks (quite large pieces -- halve or quarter is fine) and sweet potatoes (prick with fork or whatever) and peeled, halved onions (cut off root end, too) and peeled garlic cloves, seperated out.
ROAST until squash and sweet potatoes are done. Turn big pieces halfway through baking if you are feeling enthusiastic. Moniter onion and garlic to prevent charring. I used 350 but I don't imagine it matters all that damn much.
WHEN squash and sweet potatoes are done, remove pan from stove. Remove food from pan, place in large bowl, cover with plastic bag and allow to cool off. (The covering retains moisture inside from the steam, makes the skins on the squash get loose and keeps things from dehydrating in your regrettably-dry interior air. Wait a while. When squash and sweet potatoes are cool enough to handle, peel them. Put all available food items (squash, potatoes, onion, garlic) through a food mill. Most of it will process quite well, but you might have some onion peels that resist. Do the best you can.
MEANWHILE, get a hunk of butter and finely dice/chop/mince a stalk of celery to sautee in the butter. Do that until celery is very soft. Then get a ziplock baggie (quart size) of frozen turkey or chicken stock, which of course you have on hand, and dump it in the pot to melt. When it's mostly melted, add the pureed food items from above. Stir. Salt, add 1/4 teaspoon ground red pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon hot (madras) curry powder. Cook until all warm through, thin if necessary (this is a rather thick soup), adjust seasonings again -- it might need more red pepper than I listed.
Makes a lot.
1 very large butternut squash, cut into pieces, save seeds for roasting later. No need to peel.
2 nice sized sweet potatoes (These are probably "yams" to some people -- they have orange flesh.)
2 smallish yellow onions
1 head of garlic cloves
small amount olive oil
In a large baking dish, put olive oil on bottom (makes clean-up easier). Add butternut squash hunks (quite large pieces -- halve or quarter is fine) and sweet potatoes (prick with fork or whatever) and peeled, halved onions (cut off root end, too) and peeled garlic cloves, seperated out.
ROAST until squash and sweet potatoes are done. Turn big pieces halfway through baking if you are feeling enthusiastic. Moniter onion and garlic to prevent charring. I used 350 but I don't imagine it matters all that damn much.
WHEN squash and sweet potatoes are done, remove pan from stove. Remove food from pan, place in large bowl, cover with plastic bag and allow to cool off. (The covering retains moisture inside from the steam, makes the skins on the squash get loose and keeps things from dehydrating in your regrettably-dry interior air. Wait a while. When squash and sweet potatoes are cool enough to handle, peel them. Put all available food items (squash, potatoes, onion, garlic) through a food mill. Most of it will process quite well, but you might have some onion peels that resist. Do the best you can.
MEANWHILE, get a hunk of butter and finely dice/chop/mince a stalk of celery to sautee in the butter. Do that until celery is very soft. Then get a ziplock baggie (quart size) of frozen turkey or chicken stock, which of course you have on hand, and dump it in the pot to melt. When it's mostly melted, add the pureed food items from above. Stir. Salt, add 1/4 teaspoon ground red pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon hot (madras) curry powder. Cook until all warm through, thin if necessary (this is a rather thick soup), adjust seasonings again -- it might need more red pepper than I listed.
Makes a lot.
