Recently I’ve been perusing this website, alexandracooks.com, and found two recipes that I wish to share. Roasted Butternut Squash and Garlic Soup and Vegetable Stock. As I try new recipes that I like, I’ll post them, otherwise definitely look over this site.
INGREDIENTS
1 whole butternut squash, 2.25 to 2.75 lbs
1 whole head/bulb of garlic
extra-virgin olive oil
1 quart of stock of choice, such as vegetable or chicken
kosher salt
3 tablespoons of crème fraîche or heavy cream, optional
Fresh cracked pepper to taste
INSTRUCTIONS
- Preheat the oven to 350ºF. Line a sheet pan with parchment paper (for easier cleanup).
- Halve the butternut squash: slice off the bottom of the bulbous end, stand the squash upright, then carefully cut straight down through the center. Use a spoon to scoop out the seeds and discard. Rub the halved sides with a drizzle of olive oil then place them halved side down on the prepared sheet pan. Cut the head of garlic in half through the equator. Rub a small amount of olive oil on the sheet pan and place the garlic, cut side down, in the olive oil. Transfer to the oven.
- After 40 minutes, check on the garlic. If it is knife-tender and caramelized at the surface, remove it, otherwise, let it continue roasting with the squash until done. Cook the squash for roughly 1 hour or until knife tender at the solid end
- Let the squash and garlic cool for 20 minutes or until cool to the touch. Scoop the squash flesh into a pot. Squeeze the roasted cloves of garlic into the pot as well. Add the quart of stock. Bring to a simmer.
- Use an immersion blender to purée the mixture — alternatively, transfer the mixture to a blender or food processor and purée until smooth. If you transferred the mixture to puree it, return it to the pot and bring it to a simmer. Taste. Adjust salt and pepper. I consistently add 1 to 1.5 teaspoons of Diamond Crystal kosher salt.
- If you wish, add the heavy cream or crème fraîche and whisk to incorporate. Depending on the size of the squash, you may need to add more stock to thin it to the right consistency.
- You could top the soup with frizzled sage leaves and olive oil-toasted bread…
The garlic should be caramelized at the edges and knife-tender as well… some of these are overdone.
Frizzled sage leaves
Ingredients
- Whole sage leaves, as many as you like
- Extra-virgin olive oil, enough to coat entire bottom of skillet
- Kosher salt, for sprinkling
Instructions
Repeat in batches until all sage leaves are fried.
Coat the bottom of a skillet with extra-virgin olive oil, heat until shimmering then add sage leaves in a single layer. Watch them closely as it only takes about 30 seconds or so for them to crisp up, then remove them with a slotted spoon. Put them on a plate lined with paper towels then transfer them to a serving plate. Sprinkle immediately with salt to taste.
Homemade Vegetable Stock
INGREDIENTS
- 1 large yellow onion, quartered through the root
- 2 large carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 1 large leek, washed and roughly chopped, optional
- 3 cloves garlic, peeled and crushed with the back of your knife
- 4 sprigs fresh parsley
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon coarse salt
- 1 teaspoon black peppercorns
- 3 quarts cold water
INSTRUCTIONS
Combine everything in a pot. Bring to a boil, lower the heat, and simmer for 45 minutes.
Let stock cool and strain into clean containers,
Store stock in the refrigerator for 1-2 weeks or in in the freezer for up to 6 months.
My Picky Mother 