leave a comment »

Butternut Squash Soup:

Microwaved the squash with holes poked in it and covered in Saran wrap for 14 minutes.

Cut up 5 medium golden beets and half a red onion and roasted at 400 degrees in EVOO till tender.

Added oil to a soup pan, toasted coriander, cumin, cinnamon, nutmeg, ginger, and paprika, then added the cubed, peeled squash and beet mixture. Barely covered with water and then simmered till tender and pureed, salted and peppered.

Good stuff!

As sides I made pan-fried curried potatoes (oversalted) and a little dish of cut-up red pear, crumbled blue cheese, and toasted walnuts.


Written by orata

October 15, 2003 at 1:01 am

Posted in Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: