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With autumn officially underway, I have to be a big
girl and let go of my melons. I must blow a kiss goodbye to my tomato
lovers, my peach darlings, my curvaceous eggplant. It’s time to get
reacquainted with the orange flesh of the winter squash. I need not worry
about a long, boring winter with just the acorn variety, however; the
winter squash is a motley crew of various shapes, sizes and flavors.
I’ll catch up with Kabocha, Hubbard, banana, butternut and buttercup,
to name a few. The most redeeming quality about the winter squash
— other than its mother lode of antioxidants, vitamins, and fiber
— is its easygoing personality. After you cut through its often tough
skin, the gorgeous, easily coaxed flesh cooks in about 30 minutes, making
soup a reality even on a weeknight. Roasted, steamed or boiled, squash
allows seasonings of all varieties. It’s a great ingredient for
experimentation and impromptu preparation. With a hand-held stick blender, cooked squash purees
into comforting orange crushed velvet, in just two magic minutes. If you
don’t have a stick blender, a whiz in a standing blender or food
processor works fine, too. So don’t just look at that pretty squash. Eat
her.
Culinary questions? Contact Kim O’Donnel at
kim.odonnel@creativeloafing.com.
IMPROMPTU WINTER SQUASH SOUP
1 tablespoon olive oil 1 medium onion, quartered 1 medium or 2 small winter squash (about 2 pounds) 1 handful fresh thyme or rosemary sprigs Water or stock Salt, black pepper to taste Possible extras: Diced seeded chile pepper of choice, 1 tablespoon of honey, 2
teaspoons curry powder, 1 chopped chipotle chile packed in adobo sauce
Peel, quarter and seed squash. In a medium pot, add
olive oil and heat. Add onion and chile, if using, and cook for 2 minutes,
until softened. This is the time to add optional curry powder; stir with a
wooden spoon. Add squash, herbs, if using, and just enough liquid
to barely cover the squash. Bring to a boil, then reduce heat to a simmer.
Cook until squash is fork tender. Remove from heat and cool for five
minutes. Remove herbs. Place stick blender in pot and carefully pulse,
pureeing the contents of the pot, until smooth. Add honey and chipotle, if
using, and salt and pepper to taste. Reheat if necessary and serve in bowls immediately.
Serves at least two squash lovers.
This article appears in Sep 20-26, 2007.
