Thursday, October 13, 2011
Tis the season for beautiful soups. Here's the first one (of many) that I will be making this fall. I give you, Alton Brown's Squash Soup.
A few small changes from me:
1. I have no idea what sort of squash I used because in Switzerland, each kind of squash is just called courge. I have identified pattypan, spaghetti and potentially pumpkin, but these slices of "courge" that they sell in the store is still a mystery to me. It was a brilliant orange and baked up beautifully in the oven. It certainly had a sphaghetti squash like stringy consistency (not solid like a Japanese kaboucha or a pumpkin.) Very strange.
2. I used chicken stock that I had made myself. I'm starting to do this more often because a) it's easy and freezes nicely b) chicken stock has a ton of salt and preservatives and c) whole chicken is cheaper and more fun to cook with.
3. I left out the ginger despite having some, and the soup was still great.
I thought this recipe was a good starting place because it's JUST squash and a little cream and butter. Looking forward to seeing what celery, onions, potatoes and other things do to it!