Who's That Girl

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WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!

Wednesday, November 24, 2010

Wonderful Winter Soup

Ah, winter.

In Arizona? Well...it's a late and mild winter. It has not gotten anywhere near cold enough to the point that it warrants a winter coat.

And yet we still somehow have access to wonderful autumn and winter squashes. I found what I wanted -- butternut and acorn squashes. Curious. This is even the case at the markets.

Next time I am in I must inquire.

So why make this soup?

You see, while we were flying back from Indianapolis, we came upon one of Wolfgang Puck's knockoff restaurants in the airport.

After a nearly two hour flight delay we were hungry.

Nancy wanted the turkey sandwich and I wanted the butternut squash soup. The soup was lovely and luscious, but I could not help wondering, "Could I make this at home better and for more than half the price."


What was required in addition to the squash: Butter, salt, pepper, cinnamon, nutmeg, cardamom, red bell peppers, onions and whatever else I threw in there last minute.

I roasted the squash for about one hour. I had sprinkled them with salt, pepper and nutmeg with a spread of butter. I believe this is the traditional method.

I also added some carrots and celery for fun. Turned out to be a bad idea. The crunch was nice, but after a while the flavor was just...strange.

I think too much of a water yield from those veggies. In retrospect, I would have cooked them much longer prior to adding them to the pureed squash.

At that point, the squash just needed to be mixed with the base of vegetables. But I was not done cooking them. My mistake.

All the while, Nancy helped out with the lighting.

For my regulars, I am sure you have noticed that some of my images can be quite dark. This is because I much prefer natural light and I also have little interest -- and even less time -- to edit my images before posting.

Hence the dark images.

But, honestly, can you tell from these that the soup was, in all, quite tasty?

It was. I am sure I will be making this again and again and again.

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