Thursday, November 15, 2007

Contemporary Squash

I wanted to call it Pomo cause I think that's a cool word but it doesn't really apply and I don't want to drag in all the philosophy. The squash later turned into a Butternut Soup with Pinenuts. Very yummy with a dollop of yogurt swirled in.

Butternut Soup with Pinenuts

1 med butternut, peeled and cubed
2 T olive oil
1 onion chopped
3 cloves garlic chopped
1 cup broth
1/3 cup pinenuts toasted
2 pinches nutmeg

In a big pot add oil on med heat and sweat onions and garlic until translucent. Add
butternut, 1 pinch nutmeg and cook for 10 minutes, stirring often to prevent browning. Add stock and simmer for 20 minutes, covered. Add pinenuts and nutmeg. Pour in blender and whizz until smooth. Remember to not fill the blender cup too full of hot liquid. Serve with a spoonful of yogurt or cream and a few pinenuts as garnish.

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