Well, I did have a stellar day yesterday. The sun shone and I spent the day outside ogling plants, selecting a few and planting some.
Today is another story. It started out fine. I was out “Foaling Around”. I paid a mid-morning visit to these two new babies just around the corner. I couldn’t resist – it was so uplifting! I shared my visit with a fellow animal lover and we chatted for about 20 minutes while being nudged and having our clothing nibbled. It was great fun.
Mother and Daughter
The Nibbler!
Shortly thereafter the skies turned glum and it became cool.
Lunch you say? We’re back to the kitchen.
Today’s recipe involves a decidedly Winter vegetable – Butternut Squash. (I didn’t want it that way.) I’m just vacillating here a bit while we stumble through this undecided period of weather. I’m definitely poised to jump head first into the world of Rhubarb and Strawberries. But, not yet I guess!
Today’s Lunch is an earthy, spicy version of the old standby with a few little accoutrements which I think make it pop a bit! (my absolute favorite remains the Jean-Georges version with oodles of creme fraiche – but if you want a dairy free version, try this) Feel free to adjust the seasonings to your liking and based on how much broth you add. Those Cilantro-haters out there can sub in Basil or another herb of your choice.
Roasted Butternut Squash Soup with Lump Crabmeat, Chinese Five Spice and Cilantro Oil –
1 large butternut squash, peeled, seeds and strings removed and chopped into 1 1/2″ pieces
2 large carrots, peeled and chopped into 1 1/2″ pieces (optional)
1 golden delicious apple peeled, cored and chopped
1 small shallot, quartered
3 cloves garlic
salt and pepper
extra virgin olive oil
about 3 cups low sodium chicken broth
1 bunch cilantro
1/2 tsp chinese five spice powder
1/8 tsp cayenne pepper
1 container lump crabmeat (or leftover lobster) (who has leftover lobster?)
1 tblsp sliced toasted almonds, crushed
Preheat oven to 375F. On a large sheet pan lined with aluminum foil, toss the vegetables, apple, shallot and garlic with salt, pepper and olive oil. Roast for 45-55 minutes or until the squash is fork tender. Remove from the oven and let cool.
Make cilantro oil: Place two cups of washed and dried cilantro (or basil) in the food processor. Process 30 seconds. With processor running, drizzle olive oil in until you achieve a medium texture. It should not be too runny or too thick. Remove from the processor bowl and place in a measuring cup. Set aside.
When vegetables are cool, place them in the bowl of your food processor. Begin processing and begin pouring in the chicken broth. Add enough to reach desired consistency. I like my soup on the thicker side and still a little chunky. Remove from the bowl and place in a medium saucepan. Heat over medium heat. Add the Chinese Five Spice and Cayenne. Adjust the salt and pepper to taste. When the soup is hot, ladle into a bowl. Spoon a generous tablespoonful (or more) of the crabmeat into the center. Drizzle the cilantro oil around. Sprinkle with the crushed toasted almonds. Garnish with a Cilantro leaf. Serve piping hot.
Enjoy!