Tonight we had a lovely gathering at the Byway with a few friends, which we'd coordinated at our volleyball game on Tuesday. We had a couple of soups, buttermilk biscuits, and many desserts. My contribution was a vegetarian squash soup (to go with Manny's meaty vegetable soup). There are as many ways to make squash soup as there are, uh...other numerous things. So these are just guidelines (as usual). If I hadn't been making it for a crowd I probably would have made it roaringly spicy, but as it was it got good reviews:
Like I said, you could do just about anything with the seasonings, including making it extra spicy, gingery, curry flavored, rosemary--whatever. I'd also been thinking of keeping it thick and pouring it over gnocchi, but that was just too much to do on a weeknight. Also, using a good broth helps--I used "Better than Boullion Vegetable", which has a lot of roasted carrots in it, so it went well together (but look out for the high salt content). You could substitute any other dairy for the buttermilk, and adjust the acidity with vinegar.
Also, I made my concord pie again, this time as a crumble, with a shortbread crust and streusel topping. I'm happier with the pie, since it allows the grapes to speak for themselves more (so I won't include the crumble recipe). The fun part of this dish is it dyes your dinner guests' teeth blue! Just remember not to take photos after you eat ;)
- 1 big winter squash (mine was mysterious lumpy green one)
- 1 large onion, chopped finely
- 3 carrots, chopped finely
- 2 red peppers (roasted or not), sliced into thin, 1" strips
- 1 qt. good vegetable (or otherwise) broth
- 1/2 c. buttermilk
- 4 Tbsp. butter
- olive oil
- black pepper
- nutmeg
- ground chipotle or cayenne
- salt
- minced chives to garnish
Like I said, you could do just about anything with the seasonings, including making it extra spicy, gingery, curry flavored, rosemary--whatever. I'd also been thinking of keeping it thick and pouring it over gnocchi, but that was just too much to do on a weeknight. Also, using a good broth helps--I used "Better than Boullion Vegetable", which has a lot of roasted carrots in it, so it went well together (but look out for the high salt content). You could substitute any other dairy for the buttermilk, and adjust the acidity with vinegar.
Also, I made my concord pie again, this time as a crumble, with a shortbread crust and streusel topping. I'm happier with the pie, since it allows the grapes to speak for themselves more (so I won't include the crumble recipe). The fun part of this dish is it dyes your dinner guests' teeth blue! Just remember not to take photos after you eat ;)
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