leave your inhibitions at the door
Way, way, back in the beginning of this blog I used to do pro football predictions. To tie it in with the site, I spun a fruit or vegetable to pick winners of the games. Don’t laugh – those essentially random predictions often beat a panel of ESPN experts. If I chose more winners than the produce, I would feature it in a recipe or two.
It’s always interesting to look back at something you did several years ago to see how much you’ve changed. This is a fine recipe, but if I did it again I’d probably put a lot more butter or some cream in there somehow. Maybe it’s because the medical community stopped demonizing dietary fat. Or maybe I’ve become more French over the years. It’s a tough debate, so guess I’ll just through my hands up. (Hmmm, maybe I am French.)
What hasn’t changed is my sense of humor, and I apologize for that.
Butternut Squash Soup
There are 843 thousand recipes for this out there, and they’re really prevalent now as butternut squash is in season. I’m sure similar ones are out there in some form, but this is completely mine. Rather than the usual seasonings of nutmeg, cinnamon, etc. I opted for curry flavor and some star anise. Enjoy!
– butternut squash, peeled and cut in 1-inch cubes
– 4 Tablespoons butter
– 1 Tablespoon olive oil
– large onion, chopped
– 2 cloves of garlic, chopped
– 1 tsp fresh grated ginger
– 3-4 star anise
– 2 teaspoons curry powder
– ½ teaspoon white pepper
– 4 cups, low-sodium chicken broth
– 2 cups water
– plain greek yogurt
– some finely grated lemon zest
1 – Heat butter and oil in a large dutch oven over medium heat
2 – Sautee garlic, ginger, onion, and star anise until onions are translucent, about 5-7 minutes
3 – Add curry powder and white pepper and toss with onion mixture for about 45 seconds
4 – Add squash and toss to coat
5 – Add broth and water and bring to a boil. Reduce heat and simmer for 45 minutes.
6 – When squash is tender, remove from heat and let cool down
7 – Puree with a stick blender in the pot or transfer to blender and puree in batches
8 – Serve hot with a dollop of greek yogurt and lemon zest