winter harvest salad

these past few days

hubster has been ill

with the flu

which means

i get to eat what i like

and i like

butternut squash

and 

arugula

winter harvest salad

(printable recipe)

roasted butternut squash--roasted with olive oil and sea salt

arugula

cooked puy lentils (i buy mine at trader joes)

goat cheese

roasted and salted almonds--chopped

yogurt date dressing

2 pitted dates soaked in boiling water-just to cover

2 Tbs plain non-fat greek yogurt

1 Tbs cider vinegar

splash balsamic vinegar

2-3 Tbs olive oil

4 roasted garlic cloves

 (i roast a head of garlic along with the butternut squash)

1 tsp or more of lemon juice

for the dressing:  place all ingredients, including water from dates, in a blender and whirl until smooth.  you may need more or less olive oil...depending on your specific taste. add salt and pepper to taste.  serve over salad.

Roasted Butternut Squash Soup

i am playing mind-games with myself

loading my kitchen with

pumpkins, squash, gourds

and all things fall

all while

cranking the air conditioner

up, Up UP

feeding my husband soup

as the outside temperature rises above one hundred

however

if i waited until the weather cooperated

2011 would be looming

before

soup weather arrives

Roasted Butternut Squash Soup
(printable recipe)

4 cups butternut squash-cut into large dice

4 cloves of garlic-kept whole

2 shallots-cut in half

salt, pepper, olive oil

1/2 medium onion--diced

2 stalks celery--diced

1 Tbs whole coriander--toasted

1 tsp whole cumin--toasted

2 whole cloves--toasted

1/2 tsp kosher salt

1/4 tsp ground chipotle chili pepper

1/8 tsp red chili flakes (or more if you like very spicy)

1/2 tsp dried thyme

1 oz calvados (optional)

6-8 cups low sodium chicken broth (or water for vegetarian)

2 tsp brown sugar

cream or sour cream (optional for serving)

toss the butternut squash, garlic and shallots in a bit of olive oil.  Sprinkle with salt and pepper.  Place on two sheet pans and roast at 400 until the squash becomes soft and beginning to brown--approximately 40-50 minutes.  Check on it after 25 minutes and turn to allow for even cooking.  Remove from the oven and set aside.

In a stockpot, heat a bit of olive oil (just enough to coat the bottom lightly) and slowly cook the onions and celery until they are soft. Meanwhile, in a mortar and pestle crush the coriander, cumin, cloves and salt until they are nicely ground.  add the chipotle pepper, chili flakes and thyme, and toss all into the onion mixture.  cook for a minute or two, until there it seems like a paste, then add the calvados (if using) and stir until it is absorbed.  add the broth or water, the roasted squash, roasted garlic, roasted shallots and brown sugar.  simmer for 30 minutes.

for a hearty thick soup

using an immersion blender or stand blender, blend the soup until everything is evenly pureed.  reheat and serve topped with a bit of cream or sour cream

for a refined, silky smooth soup

*this will remove some of the strength of the spices, but will still allow for a flavorful soup.  i prefer the soup with this extra step, but it is not required.

push the pureed soup through a fine sieve, discarding the remaining solids

swirl in a bit of cream


I am participating in Tuesday Night Supper Club 
and
Hearth and Soul
and
alphabe-thursday