Paul Revere by Cyrus Dallin, North End, Boston

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BREAKING NEWS

Nigeria has been declared officially free of Ebola after six weeks with no new cases, the World Health Organization (WHO) says.



According to the BBC, the Spanish nurse who was the first person to contract Ebola outside of West Africa has tested negative for the virus (a second test is required before she’ll be officially free of the disease). And the United States has reached an important milestone: the 21-day monitoring period for the 48 people who had contact with Thomas Eric Duncan, the Liberian man who died of Ebola in Dallas, ended on Sunday and Monday. Aside from the two nurses who cared for him, there have been no new infections.

Monday, November 19, 2012

Butternut Squash Soup

A break from politics.


With Thanksgiving arriving on Thursday, I thought I'd share some of our family's favorite recipes.

This is my butternut squash soup that is always a big hit as a first course.













It's easy, it's healthy and it's quick!

Butternut Squash Soup, 4 servings

4 Tablespoons unsalted butter
1 medium onion, chopped
1/2 large or one medium butternut squash, peeled, seeded and cubed
2 medium carrots, scraped and chopped
2 small to medium tart apples, peeled, seeded and cubed
16 oz. good quality vegetable or chicken stock
1/4 cup heavy cream
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
salt and pepper to taste

slivered scallion for garni

In a 2 quart sauce pan, saute the onions in the butter until soft and golden. Add the squash, carrots and apples. Let them cook in the onion butter mixture for 2 to 3 minutes over medium low heat. Add the stock and gently simmer until all the veggies and the apples are soft.

I have a wonderful appliance--I use a Braun hand-held emulsifier. to puree the veggies and fruit right in the sauce pan. If you don't own one of these devices, transfer the contents of the pan to a food processor or blender and puree until all lumps are gone.

Return the puree to the sauce pan, add the cream and the spices. Heat through. Serve with scallion garni.

This makes a great first course or a nutritious lunch, served with a hunk of crusty  ciabatta bread.

Enjoy!

2 comments:

Dave Miller said...

Good call Shaw... I've had some great squash soup south of the border, down Mexico way... it's one of my favorites.

I am on the road this week to visit friends in Austin, Texas... I'll be looking in to see what else s on your menu...


FreeThinke said...

Darn! You've made me hungry -- and here I am in the middle of the umpteenth campaign to lose weight.

Your soup looks and sounds EXQUISITE!

I have made similar soups, myself -- one involved liquified dates, if you would believe, and fresh-grated ginger, nutmeg, a pinch of ground cloves, sour cream with pureed pumpkin and sweet potatoes, instead of the squash and carrots along with thrice-strained homemade chicken stock.

It was good, but I have a feeling yours might be even finer.

HAPPY THANKSGIVING to you and yours, Ms. Shaw!

bTW: Have you ever done scalloped oysters as a side dish on T'day? That's may be more a Chesapeake thing than a New England one, but I assure you it's divine.

I also make a Cranberry, Raisin, Walnut pie with a pinwheel crust that's to die for.

To bad we can't have a countrywide communal feast!

It would be fabulous, no doubt -- as long as we avoided talking politics. ;-) Always a good idea anyway at the dining table, I should think -- or don't you agree?

Best,

FreeThinke