Breakfast, Lunch or Dinner
It’s always a little disconcerting, but change is hard. I did things a certain way for so long that when the need arose to upend my culinary avenues, I experienced a certain sense of loss. When this feeling would raise its ugly little head, I would repeat the following mantra, “Don’t cling to the past, embrace the new!” I needed to set my “Curious George” free. So I did. Similar to learning a new instrument, a new sport, a new hobby; cooking within certain parameters didn’t have to be boring.
I also recognized that my personality and sensibilities also needed to be acknowledged. For example, my addiction to snacking (particularly crunchy, salty) would have to be addressed. I found that the “out of sight, out of mind” approach worked well after I got through the first 2 weeks. I also had healthy choices on hand, like apples with almond butter, when I needed a snack. I have always chaffed under restrictions, so I didn’t want to follow some plan like a religion. This requires that I honestly evaluate how I feel after each meal. Even the new can lead to healthy habits over time. I would need to befriend: patience and persistence.
The past week here in southwest Michigan, has been bitter cold. With wind chills as low as -25 degrees, our wood-burner has been working overtime. Soups and stews were definitely on the docket. We stocked up on winter squash in late fall at the farmer’s market: butternut, spaghetti and acorn. I’m particularly fond of butternut. Its so versatile. When it comes to soup, butternut is my go to squash. Typically made with Granny Smith apple to accentuate its inherent sweetness; I always lean toward the savory. I also prefer to roast the butternut, rather than boil it. It takes a little longer, but the depth it creates is worth it. I nestle in some Bosch pear slices while I’m at it as an unexpected garnish; and the oven helps keep our kitchen warm.
Roasted Butternut Squash Soup
2 butternut squash, halved with seeds removed
3 cups homemade chicken stock (or gluten-free in a carton)
3 shallots, minced
2 garlic cloves, minced
1/2 tsp cumin seeds, toasted and ground
1 tsp grated fresh ginger
1 tsp Maldon salt
1/4 – 1/2 tsp Aleppo pepper flakes
pinch of cinnamon
1 Tbsp Braggs apple cider vinegar
1/3 lb bacon, chopped, fried until crisp, drained on paper towels
1 Bosch pear, cored and cut into sixths,
2 tsp chopped fresh chives
Roasted Bosch pears
Preheat oven to 375 degrees
Cut two butternut squash in half from top to bottom, remove seeds, rub cut sides with olive oil and place cut side down on a jelly-roll pan lined with parchment paper. Bake for 50-60 minutes or until soft when pierce with fork. Let cool. Scoop out flesh from each half and puree in blender or food processor in batches with chicken broth. Set aside.
Roast Bosch pear on parchment paper for 20-25 minutes until soft and caramelized. Set aside.
Heat small dry skillet on medium-high. Add cumin seeds and toast until fragrant and slightly browned, about 1-2 minutes. Grind in mortar and pestle. Set aside. If mortar and pestle is not available, use ground cumin.
In large pot or Dutch oven, heat 1 Tbsp ghee (clarified butter) or olive oil on medium heat. Add shallots and saute until soft about 3-4 minutes. Add garlic, cumin, ginger, salt, cinnamon and Aleppo pepper and saute an additional 2 minutes, being careful not to brown.
Add pureed squash, chicken broth and apple cider vinegar to pot. Simmer on medium-low until heated through.
Serve in individual bowls. Garnish each bowl with a slice of roasted pear, sprinkle with bacon and chives.
Serves 4-6
Savory and warming butternut squash soup
“The world as we have created it is a process of our thinking. It cannot be changed without changing our thinking.” —–Albert Einstein
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