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Butternut squash available for several months. It makes warm and satisfying dish
Published on Wednesday, Oct 01, 2008
It's time to bid farewell to This Week's Harvest.
For the past four months we've cooked our way through the freshest produce Northeast Ohio has to offer each week.
Many farmers markets have shut down or will within the next week or two, and many of us have begun the process of readying the garden for its long winter's nap.
We'll leave you with one final recipe made from butternut squash, a winter vegetable that will be available for the next several months.
Roast it and puree it into a flavorful soup that is warm, creamy and satisfying against the upcoming autumn chill.
— Lisa Abraham
CREAMY ROASTED BUTTERNUT
SQUASH SOUP WITH CARDAMOM
5 lbs. butternut squash, peeled and cut into 3/4-inch pieces
2 medium yellow onions, chopped
1 tbsp. finely chopped thyme
3 tbsp. extra virgin olive oil
Salt and pepper to taste
6 cups chicken or vegetable broth
1/2 cup dry white wine
1 tsp. ground cardamom
2/3 cup heavy cream or creme fraiche (optional)
Preheat oven to 425 degrees.
Toss squash, onions and thyme in oil. Spread mixture onto 1 or 2 large baking sheets. Season with salt and pepper. Roast 20 to 30 minutes until tender, stirring once or twice. Remove from oven and transfer to a large pot.
Add broth, wine and cardamom. Simmer 10 minutes. Working in batches, puree the soup in a blender or food processor until smooth.
Transfer to a clean pot and check seasoning. When ready to serve, bring soup back to a simmer, remove from heat and whisk in cream. Ladle into soup bowls and serve.
Makes 8 to 10 servings.
Editor's note: An immersion blender also can be used to puree soup in its pot.
— http://www.wholefoodsmarket.com/recipes
It's time to bid farewell to This Week's Harvest.
Get the full article here.
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