Butternut squash has been one of my greatest challenges. For some reason, it always left a bitter and overpowering flavor in my mouth. I've tried making recipes from butternut squash lasagna to slathering it with buckets of honey (well, not quite but I gave it a go). My palate rejected it, but I didn't give up.
Foodbuzz Blogger Festival, in San Francisco. I've only shared a handful of the 200 plus photos. I'm holding back uploading them, for fear you've seen enough. However, there was a tasting of these two products at the Tyler Florence Booth at the Taste Pavilion-- which is were 350 food bloggers (including lucky "me") spent last Saturday. We were at the Metreon Theater in San Francisco to sample lots of sweet and savory dishes from purveyors. I stopped at the Tyler Florence booth and this is what I saw...
Roasted Carrot-Ginger Soup, I decided that roasting the squash and the apples might kick up the flavor a few notches. I do think that roasting vegetables brings out a nuttier and richer flavor. So, that's what I decided to do:
Apple Peeler-Corer-Slicer! In 10 seconds I peeled two apples. One was a Granny Smith and the other was a Gala apple. I drizzled a little olive oil but decided not to season them. I like to add garlic to most of my homemade soups. But I didn't want the garlic to overpower the flavor I was hoping my soup would be. So, I wrapped 4 cloves of garlic and drizzled with a little bit of olive oil. I wrapped the garlic with foil and stuck it on the same baking sheet as the apples. Why two baking sheets? I guessed the the squash would take longer to become fork tender. The squash and garlic was roasted at 375F for about 20 minutes. The apples got 15 minutes.
I make a lot of soups. My soup holy trinity is typically onion, carrots and celery (mire poix). But, I wanted this soup to be different. I debated between using shallots or leeks. I decided I would use Leek-zilla. This leek was 9" long (after cutting off the green ends) and it looked like a weapon! (This is a G-Rated blog, so be nice...)
About 1/8 teaspoon of curry powder. Guess what? It worked! I ended up adding another cup of chicken broth, to thin the soup out a bit more.
I really, REALLY, liked this soup!
I thank Tyler Florence's delicious soup sample that trained my palate to LIKE butternut squash. Next, I plan to replicate a salad that was made the Foodbuzz Blogger Festival. It had-- gasp-- goat cheese. That was another aversion of mine, and our hometown local chef (Todd Fisher) made me a believer that goat cheese is good!
I'm going to make this salad, next.
I'll be working on Fakesgiving recipes to enjoy for the next couple of weeks. I've decided, this year, to go out to a restaurant (where my son happens to work) to let someone else do the cooking and cleaning. That doesn't mean I won't be making some of our favorite holiday recipes so that we don't miss out on our own pumpkin pies and I can always roast a turkey breast for sandwiches.
As always, a printable recipes is at the bottom of the post.
I am submitting this soup recipe to Deb at Kahakai Kitchen for her weekly Souper Sunday recipe roundup. I love to create soups, salads and stews and her roundup is a great place to find inspiration