Thanks Krista for the perfect end of fall soup; I had only a few spoonfuls this morning before I had to dash to work for our Open House for perspective students.
I decided to roast the squash after dinner on Friday evening, using both butternut and acorn squashes, and here are pictures of before and after roasting:
The colors are just fabulous.
This morning I put everything together and finished the soup. With the squash already roasted, it was relatively simple to saute onions and pancetta, and then bring everything else to a boil and simmer just 10 short minutes (I think the addition of the red pepper flakes gives it just the right kick). Yesterday while shopping, I decided to purchase an immersion blender (see entry on how the ice cream machine fell into the cart back in the summer), and so used it for the first time today - it's a pretty nifty tool, though the sucking action did take me by surprise - and I was happy that squash soup did not fly through the kichen.
Here is the finished product, with a sour cream and shredded parmesan garnish, and a twist of the peppermill. Definitely a keeper.
Comments (1)
Marcia, I can't believe you have managed to get by this long without an immersion blender - you are going to love having this thing, I promise you!
Posted by Krista | December 7, 2008 4:43 PM
Posted on December 7, 2008 16:43