It’s squash season and I’m happy. I love butternut squash soup, really love it. I’d eat it a few days a week if I could. My favorite recipe combines sweet squash, creamy butter, savory sage and smoky chipotle peppers. In fact, there’s a batch on the stove right now.
Here’s my favorite Butternut Squash recipe.
Butternut Squash and Chipotle Soup
from Fresh & Light (Williams-Sonoma)
1 butternut squash, 2.5 lbs
1 tablespoon of butter
2 slices of coarse country bread, each about 1/2 inch thick cut into 1/2 inch cubes (for croutons)
1 teaspoon of dried sage
1/2 yellow onion chopped
2 small chipotle peppers (I’d start with 1 without seeds and then taste) I use canned ones
3 1/2 cups of chicken, turkey, ham or vegetable stock
salt to taste
fresh sage leaves (optional)
Freshly ground pepper
Preheat oven to 350. Cut the squash in half lengthwise. Using spoon, scrape out the seeds and any fibers and discard. Place the squash halves, cut side down, on a baking sheet and bake until just tender, about 35 minutes. Remove from the oven. When cool enough to handle, scoop out the flesh into a bowl.
In a large saucepan over medium high heat, warm the butter. Add the bread and dried sage and saute, stirring often, until the bread cubes are browned on all side, about 4 minutes. Using a spoon, transfer croutons to a plate and set aside. Add the onion to the pan and saute until soft, about 5 minutes. Stir in the squash chiles, and broth. Simmer over medium heat and cook, uncovered, until the squash is very soft, about 30 minutes.
Working in batches, puree the soup in a blender until smooth (or with immersion blender), be very carefully blending hot soup as it has a tendency to explode the top off the blender. It’s best to start with bursts of power then to full blend. Its also wise to keep a kitchen towel draped over the blender. I have found an immersion blender to be indispensable since we make many pureed soups.
Return soup to the pan and reheat gently. If desired add some whole milk and butter. Taste and add salt and freshly ground pepper as needed. Ladle into warmed bowls. Divide the croutons among the servings and garnish with sage leaves. Serve hot.Filed under Cooking | Comments (13)
Mr Chiots is back at it again, deer hunting in Ohio with my dad. It’s become a yearly tradition. They head down to the family hunting cabin for a week of hunting and manly chatter, no doubt lots of stories of the big one that got away. There are usually a few other friends that come as well, makes for a fun week for them.
I got an update yesterday afternoon and both Mr Chiots and my dad filled three deer tags each. This will keep us in red meat for the entire year, along with our ducks, chickens and pigs, we won’t be going hungry any time soon!
Are there any hunters in your family?Filed under Miscellaneous | Comments (18)
Around there, the last cookie always gets stale sitting in the container. Both of us leave the cookie for the other person, not wanting to be the one to eat the last one.
Every now and then, it’s split in half before it goes stale, then we both get to enjoy it.
Does this ever happen in your house?Filed under Around the House | Comments (9)
Mr Chiots has a old hunting coat, it was purchased on ebay a few years ago. The outer wool shell is in very good shape, though the lining has seen better days. I’ve been spending time mending it over the past week.
Patches cover the big holes, torn seams have been sown shut and buttons have been sewn back on. With a little mending this jacket will no doubt last Mr Chiots for the rest of his hunting life. I wonder how many hunting trips this jacket has seen?
Mending isn’t a common practice any more, most clothing is of questionably quality. When you have a piece with this much history and quality, it’s certainly worth a little love and car. Woolrich doesn’t make jackets of this quality any more.
Do you have any clothes worthy of mending?Filed under Around the House | Comments (14)
The trouble to which one is willing to go for something is usually a fair measure of how much it is valued, in the garden of life.
Joe Eck & Wayne Winterrowd in Living Seasonally: The Kitchen Garden and the Table at North Hill
There are so many things in my life that fit this, in general, I like to do things myself. I value the process along with the final product, and thus most things are of value to me.
Garden fresh vegetables are definitely well worth the effort in my book. What I don’t grow myself I’m thankful to be able to purchase from farmers who do care and go to the trouble to grow the right way.
What are some things you do for yourself that you feel are worth the extra effort?Filed under Quote | Comments (4)