More cooking with pumpkin

Pumpkin, Galeux D'eysines Squash, originally uploaded by cabanagirl.

Thanks to a great harvest and a very cool cellar I still have about 6 pumpkins to change into something yummy to eat. So yesterday I searched for a new winter squash soup. I chose a recipe by Michael Chiarello. If you know his recipes you know that they are layered...many steps and lots of herbs and spices. First I made the toasted spice rub, rich with spices that include chili and cinnamon, then I roasted the squash with a syrup of spices, vinegar and fresh sage. Finally after pureeing the squash and adding it to the soup base it was ready to serve with Marscapone cheese a pumpkin seeds. The kitchen smelled fabulous all day and it made a great meal for football watching.. How 'bout them Broncos?
Bon Appetit!

pumpkin soup

pumpkin soup, originally uploaded by cabanagirl.

Butternut squash soup with crispy prosciutto

butternut squash soup, originally uploaded by cabanagirl.

OK as promised soup and salads for a while...
I love butternut squash soup. It is so complex to the palate for a simple pureed soup. This recipe is from Williams-Sonoma' s Thanksgiving menu for this year and it is divine. They have a new jarred butternut squash puree. It is $12 and probably worth every penny but it is not difficult to do at home. I roasted a whole butternut squash in a 400 deg oven for about an hour. First cut a few slits in the side with a sharp knife so it won't explode in your oven. That would truly be a mess and not only would you have to clean your oven but you would also have to buy a new squash. Let cool and scoop out the insides after removing the seeds. Then proceed with the recipe. This soup has the unique flavor of butternut squash, the savory flavors of the traditional soup herbs and vegetables and the added twist of pear which gives the soup a little sweetness but adds a unique flavor of its own. Try it for your Thanksgiving or before.

Oh..The soupspoon on the right is a very old piece of hotel silver that I have enjoyed collecting over the last 15 years. I just took several pieces to be re-silvered. Silver plate does wear thin after a while and this is the first time I have tried replating any. I just picked up about a dozen pieces today and they are beautiful. Recycle, repurpose...call it what you want but I am really pleased.

Butternut

Butternut
Originally uploaded by cabanagirl

Butternut squash soup:
3 Tbs olive oil or butter
3 cups chopped onions
3 cups baked butternut squash
6 cups chicken stock
1 1/2 Tbs curry powder, lightly toasted
1/4 tsp nutmeg, freshly grated
1 Tbs honey
1 cup Greek yogurt, plain (or cream)
3 Tbs dry sherry
Sautee onions in olive oil. Puree onions and squash. Transfer to large saucepan and add stock, curry powder, nutmeg & honey. Whisk to combine & bring to a simmer. Simmer for 10-15 minutes, stirring occasionally. Stir in yogurt & sherry & season with salt & pepper as needed. Garnish with toasted seeds or slivered almonds.
Try adding sauteed mushroom for a heartier soup.
Toasted squash seeds:
Wash fresh seeds with salt water to separate from pulp of squash. Pat dry with a paper towel. Place seeds on a baking sheet; salt generously and toss with a little olive oil. Place in 250 degree oven for about 1 hour. Eat as a snack or a garnish for this yummy soup