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| (Compliments of Chrisotpher) |
This weekend was fa-bo-lo-us. The Ravens advanced in the playoffs (anyone up for a terrible towel vigil this week?) and we spent all of Saturday shootin' guns and drinkin' beer on Gibson Island. After a long day of being outdoorsy and shooting (among other things) a can of corn and a stuffed rabbit, the party moved back to the city. It was one of those rare occasions where 20-some people converged on our house (which looked like an actual crack den) and somehow everyone had plenty to drink, eat and do.
While our chefs spent hours in the kitchen making squash soup and tomato-sausage sauce for penne, the other 18 of us stood firmly in their way, insisting that the kitchen was the best and only place to play slap the bag with our disassembled Black Box; to wait like dogs for scraps of food, and to color on our chalkboard wall.
The recipe for the last minute squash soup (entitled "BoomBitchButtnernut Squash Soup by its inventor) is after the jump. Here's to many more unexpected parties in 2011!
BoomBitchButternut Squash Soup
Large butternut squash
Sweet Onion
Garlic
Butter
Carrots
Chicken Stock
Creme
White Wine (just a touch of Pinot Grigot, preferably from a bag)
Nutmeg
Chili Powder
Maple Syrup
Salt
Black Pepper
Slice and peel rind from butternut squash; scoop out guts and seeds. Chop into bite-sized pieces and boil in olive-oiled water until soft. Remove from heat and strain water.
Chili Powder
Maple Syrup
Salt
Black Pepper
Slice and peel rind from butternut squash; scoop out guts and seeds. Chop into bite-sized pieces and boil in olive-oiled water until soft. Remove from heat and strain water.
In a nice soup pot, melt a stick of butter over low heat. Add finely chopped garlic and onion and cook until the onions are clear.
Add thinly sliced carrot coins; cook covered until carrots are soft. Add chicken stock. Reduce heat.
Add thinly sliced carrot coins; cook covered until carrots are soft. Add chicken stock. Reduce heat.
Add boiled squash. Begin to puree however you like. Ideally, this would be with an electric handheld beater. Add white wine--but not too much (this soup should be hearty and have at least a little texture, so you don't want too much liquid). Start to blend on a low setting, gently adding heavy cream. Season to taste with salt, pepper, chili powder, nutmeg, and maple syrup (I find that the key is in the chili powder/maple syrup balance).
Best shared with friends after skeet shooting and bonfires.
(Thanks for the recipe, Maggie! xoxo M&L)
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