In preparation for the busy week ahead (who am I kidding, they are always busy weeks) I planned the following for my tribute to Crocktober:
Butternut squash & sage soup, plus white bean and rosemary bruschetta
Orange chicken + rice
Chipotle red bean & sweet potato chili
Lentil soup (I think I’ll add some cumin and lemon – and may leave out the Canadian bacon. We’ll see though.)
Mongolian beef + rice
I’m sneaking this one in just under the wire to meet the Kitchen Play deadline – but I want to win the fancy-pants cookware from Sur La Table! So tonight, we’re having the butternut squash & sage soup with some white bean and rosemary bruschetta – originally posted by the very talented Maris of In Good Taste.
I thought it would be a good riff on soup & sandwich for a cold Halloween evening.
Butternut squash & sage soup, inspired by this recipe.
1 TB olive oil
3 garlic cloves, unpeeled
1 large onion, finely chopped
3 lbs butternut squash, peeled and cubed
4 C stock (chicken or vegetable, I used chicken)
20 fresh sage leaves, divided
Now our sage plant looks like a child that has been given a terrible home haircut…
2 sprigs fresh thyme
0.25 tsp ground nutmeg
Salt & pepper
2 tsp. butter
Turn slow cooker on high and add olive oil, onion, and garlic. Let cook for a few minutes until fragrant.
Add squash, stock, thyme, nutmeg, and 10 of the sage leaves (crumbled to release the oils). Cover and cook on low 4 to 6 hours, or until squash is very tender.
Remove the thyme sticks (and the sage if you like). Blend with a stick blender, or in batches in a regular blender. Add some additional stock if the soup is too thick. Season with salt & pepper to taste.
Warm butter in a nonstick skillet over medium-high heat. Fry sage leaves until slightly browned around the edges and crisp; drain on a paper towel and sprinkle with kosher salt. Serve soup garnished with fried sage leaves.
And also adorable bruschetta. We didn’t have fig balsamic as recommended, so I bought some figs instead and served them on the bruschetta, and drizzled the whole thing with some balsamic reduction.