Recently, we joined a community supported agriculture program, also known as a CSA. We get a box of fruit and vegetables every week. This box presents a lot of challenges for me, given that my cooking tends to be more meat-centric than vegetable centric. Therefore, I am using this CSA as a cooking challenge for me -- a CSA challenge -- to make dishes based on the fruits and vegetables that we get each week in our box.
Given the time of year, the box contains a lot of winter vegetables, such as potatoes, squash, and yams. Over the past couple of weeks, the box has contained acorn squash. That is one ingredient that, until recently, I had never prepared before.
Given the time of year, the box contains a lot of winter vegetables, such as potatoes, squash, and yams. Over the past couple of weeks, the box has contained acorn squash. That is one ingredient that, until recently, I had never prepared before.
As I always do, I looked for a recipe. I am quite familiar with butternut squash soup, because Clare has made that before and it was very tasty. So, a soup seemed like a good start. I reviewed a handful of acorn squash recipes before I came across one from Mario Batali. The most appealing thing about this recipe is its simplicity. A handful of ingredients, boiled together, blended together. The result is a creamy, earthy soup with a lot of flavor from the nutmeg and a little kick from some crushed red pepper.
Not only have I not cooked with acorn squash, I don't believe that I had ever tasted it before. However, I think I can say that I am very impressed with the taste of this soup. Given how easy it is to make, and the availability of acorn squash during this time of year, I have a feeling that we will be eating a lot more of this soup over the coming weeks and months.
ACORN SQUASH SOUP
Recipe by Mario Batali
Serves 6
Ingredients:
2 acorn squash (peeled, seeded and cut into large cubes)
1 onion, diced
2 carrots, sliced
Chile flakes, to taste
1/2 teaspoon freshly grated nutmeg
2 cloves garlic, minced
5 cups of water
Chives, minced
Salt
Freshly ground black pepper
Extra virgin olive oil
Creme Fraiche
Directions:
1. Saute the squash, onions and carrots. In a large heavy bottomed pot over medium-high heat, add about 4 tablespoons of olive oil. Add the squash, onions, carrots, chile flakes, nutmeg and season with a generous pinch of salt. Cook for 15 minutes or until the vegetables are tender and have broken down a bit and are soft.
2. Continue cooking. Add the garlic and cook for a minute longer. Add the water and bring to a boil and then reduce to a simmer. Cook for 15 to 20 minutes more.
3. Blend the soup. Use a hand blender to blend the soup until smooth and creamy. Adjust the seasoning.
4. Finish the dish. Serve with a drizzle of good olive oil, a dollop of Creme Fraiche, and a sprinkle of chives.
ENJOY!
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