Saturday, October 8, 2011

Sweet carrot and buttercup squash… Fall is here

Week 14 of my CSA came with some sweet carrot and the first of the fall squashes. It is indeed the sign of fall. It is going to be a beautiful weekend. Mr. Wonderful and I are planning to be out and about. I made some soup that we can heat up easily.

The photo here does not completely reflect how I could make this soup normally. I had to cater this to Mr. Wonderful’s taste buds! He said he could eat anything and he did not have a preference… not really true! I usually make a few things on the weekend and package those meals for him. All he needs to do is reheat! A couple of months ago, I decided to curry his pot roast… hmm he said he was “surprised” when he open the container. I learned that spice is relatively new to him. I started to step back my spiciness a little. I am going to present this recipe to you, the way that I would usually make this.
Ginger and Lemongrass infused carrot and buttercup squash soup
4 med carrots. Cleaned, peeled and cut into 1” pieces. About 2 cups
1 buttercup squash or other squash of your choice. Peeled and cut into 1” pieces, about 3 cups. 
4 cups of chicken or vegetable stock
1 tbsp ghee
1 tbsp garlic
1 onion, peeled and cubed.
1 tsp chopped thyme
2 tsp chopped lemon grass
2” piece of ginger, peeled, smash lightly and chopped. (I sliced it here, so that it does not get too strong in the soup)
4 slices of bread to make some crouton, or you can use ready-made one.
Clean and prepare all the vegetable.

In a  medium 1.5” diameter tea ball (infuser). Place the ginger on one side and ginger on the other. Close and lock.
Heat a soup pot or Dutch oven, melt 1 tbsp of ghee.

Sauté onion and garlic till translucent.
Add the carrot and squash. Cook for 5 mins
Add thyme, mix well.
Add in 4 cups of stock.
Drop the infuser on the side and attach the chain to the pot handle. Bring to a boil. Lower to med low heat.
Cover and cook for 30 mins till the vegetable are soft and tender.
Meanwhile, if you want, you can make some homemade crouton.

I made some Challah during the week. I cubed some of the bread. 
Tossed with some olive oil. 
Season with salt and pepper. 
Bake at 400 degree oven for 15 mins till golden and crunchy.

When the vegetable soup is ready. Remove the infuser. Disgard the content.
Puree the soup in a processor or blender. 
Check the consistency of the soup. I am making a thicken version. Mr. Wonderful likes hearty soup. 
If the soup is too thick, return to the pot and thin it out with some stock. Reheat, check your seasoning.
To serve: Ladle the soup in a bowl and top with a few croutons. Garnish with sprinkle of thyme.

Serve 4.

PS: I wrote this last week and didn't get a chance to post...


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