For the past two or three weeks, I've been doing a lot of cooking at home, and you know what that means: time for another edition of Adventures in Domesticity! In fact, we'll be having several editions over the next week or so as I've tried my hand at several dishes — almost all of which were both international, and oddly enough, orange in color. Huh.
First up on my pumpkin-colored trip around the world was butternut squash, courtesy of the Hamptons. That's right, I decided to try out a recipe from Ina Garten's cookbook, Back to Basics. It was the least I could do after having waited for hours to get it autographed. My attempt valiant attempt to cook up the soup after the jump...
First, let me say that when I started making the soup, I forgot to take pictures; so you're all missing out on the exciting chop and season phase of this experience. I hope you'll understand.
That being said, I chose this recipe because it's winter and cold (a.k.a. about fifty degrees at the time), and nothing says cozy soup like butternut squash. Also, it happens to be one of Ina's healthiest recipes in that there is no butter WHATSOEVER anywhere near the dish. Strange, I know. Oh, and the other reason was because I had just bought a food mill, and I wanted to get some use out of it.
Anyway, per Ina's instructions, I chopped up some onion, some apple, and some butternut squash. Well, the butternut squash was already pre-chopped — and at about $3.39/pound, this was a bit pricey for a veggie soup (three to four pounds were called for — I went cheap and only got three).
Once everything was chopped and drizzled with oil and various seasonings, I put the veggies into the oven and roasted them for about forty minutes.
Voila.
Meanwhile, I simmered about three cups of chicken stock on the stovetop on low while the veggies roasted.
Not as exciting, but it's part of the process.
Finally, it's time for the food mill.
The excitement of simple tools! I will say that on TV, the chefs always make the food mill process seem so quick and effortless. IT'S NOT. It takes forever.
Eventually, I managed to puree all the vegetables. I added the chicken stock, some curry powder, and just like that the soup was ready!
As for the results? Mostly positive. First off, I definitely needed more liquid to make it a soup, not just a puree. The consistency came out thick like apple sauce. A problem could have been that I lost too much stock during the simmering process. To remedy that, I just added water to the soup until it was the consistency that I wanted. Didn't affect the flavor at all.
Ultimately, it was a very interesting butternut squash soup. I've had a lot of these, and this was unlike any of the others. That's not a bad thing. It just was different. And, as soups are wont to do, it got better every day. I would certainly make it again.
As a bonus, since I took so few photos of the soup, here are some pictures of some sautéed mushrooms I made on the other burner.
Ooooh.
Ahhh!!!
And just for Jash, a nice macro shot of the mushrooms in all their sautéed glory. (And they were quite glorious)
21 Glorious Comments
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I don't understand the benefit of a food mill over just using a blender or food processor. What is this, RUSSIA?
Those of us with refined palates enjoy the texture that a food mill can provide.
I know where IndianJones is coming from as I frequently roll my eyes every time someone starts telling me about "ricing" their mashed potatoes. But I must say I am a long time user of the Foley Food Mill. It's been part of my family or gadgets forever. Invaluable for making large quantities of applesauce or tomato products.
I use an old conical sieve with a wooden press as a fruit juicer.
Something about using elbow grease instead of pushing a button that is most satisfying.
hb
How long did it take you to find a picture of the most phallic looking butternut squash on the planet?
I've been reading your blog for many weeks. Just thought I'd throw in a comment:
You've got he most entertaining blog site on the web!
I love your writing style and your humor. You do good work!
SDphoto
San Diego
I've been reading your blog for many weeks. Just thought I'd throw in a comment:
You've got he most entertaining blog site on the web!
I love your writing style and your humor. You do good work!
SDphoto
San Diego
I've been reading your blog for many weeks. Just thought I'd throw in a comment:
You've got he most entertaining blog site on the web!
I love your writing style and your humor. You do good work!
SDphoto
San Diego
Ooh! A new B-Side groupie. SDphoto is very excited.
SDphoto just doesn't understand that once you hit the submit button on B-Side's blog, you may as well get up, go to the bathroom, fix yourself a snack and take a little nap. It takes THAT LONG to get your glorious confirmation.
What I have just discovered is that you don't even need to wait for your glorious confirmation. Once you hit submit, you can just close the page, and move onto something else. Or you can just quit your browser completely. You don't even have to wait. Your comment will still show up, if not right away, eventually...
Ir's okay, SDphoto- it's happened to all of us.
Hey! I'm in my late 70s. If something doesn't happen immediately I may not last until the affect takes place! :)
Sorry about those repeats. It won't happen again. again. again.
Perhaps you made everything orange in color in honor of your old stove? Rest in peace, Rust Disgust Stovetop!
Welcome SDphoto! Your sense of humor will get you far on this site!
Oh SDphoto. Believe me, we are all as excited as you. I know I speak for the group when I say we pretty much sit around all day hitting refresh, wondering when the next installment of The Parsley Chronicles or Adventures in Domesticity is going to be published. ;)
You should make Ina's creamy potato and leek soup next, it's divine!
I understand that parsley wasn't really called for in your soup or mushrooms, but I was giddy with the possibility that your plant had grown into a glorious parsley bush since your last posting and was to be a main ingredient in the adventure. I am still giddy with the thought that you will update us verily about its progress.
holla SDphoto - I am a SD girl (Go Bolts). Welcome!
Does anyone else think that dsc spent some time browsing phallic looking butternut squash in order to make that statement?
hb
I thought I was the only one that it took approximately 37 minutes to get my glorious confirmation. Then I realized that the poor lady in the picture probably works slow, so I let it go. And yes, that butternut squash is positively phallic. Or as Ina would say, GOOD.
hb--I didn't then, but I have now.
There are some sick fuckers out there, by the way.
@IndianJones:
We have blenders in RUSSIA!!
I enjoyed the very same butternut squash soup recipe as a appetizer at Christmas! It's especially tasty with a dollop of sour cream in the middle before serving.