Butternut Squash Curry Soup -Feb 18th

This took me awhile to post my newest one cause I had a long weekend working but any who Friday February 18th I made Butternut Squash Curry Soup. I decided to cook the soup because Butternut Squash is in season right now and again with my theme I have never cooked with it. It is also funny because I have never made anything from scratch with curry but I do love curry. A little about butternut squash some historians believe that the squash originates from the Americas and wasn't popular until the 18th century. What is nice about squash is that they keep well so even though they are harvested in fall they keep through the winter months.

I purchased the squash from the Co-Op and checked this time to see where it was grown, Washington is all it said on the label.

The recipe I used was really good I ended up adding more curry powder to it because I just love it. I had a really hard time though trying to puree the squash after I cooked it because I only have beaters. I have found that beaters suck and I need a food processor not only this recipe but also my mashed parsnip recipe.

• 45 min

• Level:

  Easy

• Yield:

  4 servings

Ingredients

For the Soup:

• 3 to 4 pounds butternut squash, peeled
• and seeded
• 2 yellow onions
• 2 McIntosh apples, peeled and cored
• 3 tablespoons good olive oil
• Kosher salt and freshly ground black pepper
• 2 to 4 cups chicken stock, preferably
• homemade
• 1/2 teaspoon good curry powder

For the Condiments:

• Scallions, white and green parts, trimmed and sliced diagonally
• Flaked sweetened coconut, lightly toasted
• Roasted salted cashews, toasted and chopped
• Diced banana

Directions

Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

I ended up burning the coconut that was supposed to be used for the topping but it still tasted good with a side of bread from Avenue. 

Thursday Feb 17th- Parsnips

I have always been curious to cook with parsnips so last night I decided to make them my first food to cook with. Parsnips are cool because they are the cousin to the carrot but they have a starchy substance similar to the potato. They were originally from Europe and grew in the wild. To the Romans they were considered a  fine food like the truffle is. The parsnip was brought over to the United States during the sixteenth century but today they are not very popular to us Americans. 

As for last night I wasn't feeling very hungry so I decided I would make mashed parsnips. I purchased the parsnips at the Co-Op but I forgot to check where they came from I am thinking somewhere in Washington. Below is the recipe I got off the food network website. 

• 1 pound parsnips, peeled and sliced
• Kosher salt and freshly ground black pepper
• 1/2 cup milk
• 1/2 cup heavy cream
• 4 clove of garlic, peeled and gently smashed
• 1 sprig of thyme
• 1 bay leaf
• 1 stick unsalted butter
• Extra-virgin olive oil
• Parsley for garnish

Directions

Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.

Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture ofwhipped cream. Season with salt and pepper then finish with a sprinkle of parsley

I ended up omitting the milk and substituting it for soymilk, as well as the heavy cream I used half and half. I also only used 2 tablespoons of butter rather than a stick and I didn't have a bay leaf or parsley but I made it work with what I had. The picture isn't the most flattering but it tasted delicious. 

First off the Main Idea

I grew up eating some pretty bland food as a kid the typical set up of meals on a weekly basis pizza, spaghetti, sloppy joe's, lasagna, salmon and potatoes you get the picture. Once I moved out of my parents house and the dorms I swore to myself I would not eat such bland food and actually make meals out of a cookbook for once. I am not trying to follow the movie Julie and Julia movie by any means because one I don't have the money to, two I like to eat healthy, and three I like to mix up the type of meals I make. So here's my test to myself I want to incorporate a meal every other day with some type of food that I have never eaten or have only had a few times or have just never cooked myself. This seems like an easy test but  only time will tell. My taste buds have room for growing and I can't wait to experience with the new food I can put into dishes. I also want to focus on using food that is found locally, not some crazy exotic food that traveled half way across the world. I realize it is winter and not much food is being grown locally at this time but there is still is food to try. Now off to the races my first dish I will start tomorrow and post my dishes with a picture of the item and the meal it is within.