(I sprinkled some chilli flakes, fresh ground pepper and basil on top)Fall is definitely in the air over here. Even though our days are quite summery and warm...our evenings have a chill and nightfall comes early. Today was the perfect day for a delicious bowl of soup. Ever since Robyn told me that one of her favorite simple things was butternut soup...I have been thinking about this perfect fall food. I researched the perfect recipe...I picked this one because it had heavy cream , ginger and nutmeg.
6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
Melted butter, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable stock
4 tablespoons honey
1 teaspoon minced ginger
4 ounces heavy cream
1/4 teaspoon nutmeg
1. Preheat the oven to 400 degrees F.
2. Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon fresh ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
3. Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.
* Personally I would cut back on the salt
(can't forget the bread!)Now I have to be honest here and say that I did not make mine from scratch! I bought it from Trader Joes!! But this recipe still seemed really yummy and I wanted to share it in case any of you were adventurous enough to try it. The soup I had was perfectly creamy and delicious...even Tara loved it! It's my new favorite soup.
* In biz news...I finally ordered my printer and scanner. I just have to wait for it to arrive and then figure out how to use it...yikes!
Also...I came across this amazing blog by Alyson B. Stanfield that has an abundance of resources for working artists. I hope you stop in to read it beacuse it is a treasure trove. I also ordered her book and can't wait to receive it. The reviews on Amazon were overwhelmingly positive.
P.S. For all you book lovers out there, Meegan is having a book giveaway so pop on over and leave a comment on her blog!
What are some of you fave seasonal foods right now?