Monday, December 3, 2007

Gourd Damn! It was 80 degrees!

The temperature yesterday hung around the high 70s and creeped up to 80. Folks had to crank up the AC. That's effed up, winter is effed up, but winter vegetables like squash are fabulous.

I pureed the hell out of this Butternut Squash Soup. This burnt-orangish bowl filler is a sweet-tasting and toasty tribute to another UT loss to A&M and subsequent underwhelming invite to the Holiday Bowl.

What really makes this soup awesome is adding a nice tart, green apple. It works so well with the sweet winter squash.

What doesn’t work in this recipe is onion. I am banishing this bastard veggie from my kitchen this month. Fewer tears. Better breath. Works for me.

4 comments:

Abigail said...

For real, i'm coming to texas just so you can cook for me. Soup and Waffles!

trece said...

Pick a day and c'mon down. Although, I suspect the weather may be a factor, too. Verdad?

marbargarbo said...

How did you make your butternut squash soup? Mine didn't come out so well. I was expecting it to be more than it was.

trece said...

I'm wondering if maybe your squash was too small? I used a 2 lb squash for my soup. Here's the recipe I used. It yielded about 6 to 8 servings.

Butternut Squash Soup

1 yellow onion, chopped
1 rib of celery, chopped
I carrot, chopped
1 Tbsp butter
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped
3 cups vegetable broth
Pinches of nutmeg, cinnamon, salt and pepper

Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.

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