tattoo you, maybe....

dateline: oklahoma city


on the way to folk alliance ~ memphis.
this place is around the corner from KC and david's house.

thanks, but i'll pass.

listening to ~ abigail washburn   city of refuge 

snowstorm soup!

ok, i admit it...i'm getting a little soup obsessed this winter...part of this health kick i'm on. but i'm down about 15 pounds since the holidays.  diet and exercise...who knew?
anyway, here's one more pot of soup before i hit the ol' road dog trail again this weekend. off to memphis and the folk alliance conference.  tunes and friends and NO SNACKING!


this one's a good hearty healthy roasted butternut squash soup.  it goes thusly:


INGREDENTS

• 1 1/2 tablespoons olive oil
• 1 three-pound butternut squash, peeled, seeded, and cut into 2-inch chunks
• 1 softball-sized sweet Vidalia onion, cut into chunks or rings
• 1 head garlic, cloves separated and peeled
• 3 1/2 cups stock, divided
• Salt and pepper
• 1 tablespoon unsalted butter (optional)

step the first:

Preheat oven to 350°F. Toss squash, onion and garlic cloves with 1 to 2 tablespoons olive oil; spread on glass baking dish and pour 1 cup stock over the top. Sprinkle with 1/2 teaspoon salt.  

Bake at 350ºF for 1 1/2 hours or until fairly soft and a little caramelized-looking; check on the pan every 20 minutes or so and if necessary, add additional liquid to keep it from scorching to the bottom of the pan. Stir once during cooking.

step the second:

well, with all this time to kill, let's see what we can do about all this snow...

got it!  turn up the laura nyro greatest hits album you're listening to and run to the window.....now, do the "shoo snow" dance...."HURRY DOWN TO A STONED SOUL PICNIC!!!"

...plus it has the added effect of amusing the dog... ("what the  hell's he doing now?")

ok, back to the soup...here's the the roasted veggies...

step the third:

Add squash, garlic, onion, and any liquid from baking dish into a stockpot. Add 2 1/2 cups stock and 1/2 teaspoon each salt and pepper to the pot, and cook over medium-low heat for at least 20 minutes (30 is mo' better, sorry sev)...

step the fourth:

now i get to use what's become my favorite kitchen weapon of the year, an immersion blender.  great for pureeing veggies and such.  and much easier to clean up than a food processor or blender.

just make sure that you turn off the blender before taking it out of the soup.  it saves a messy clean up and or re-painting...trust me on this one, kids.

stir in the butter and there we have it...roasted butternut  squash soup!  

aw, hell.....let's dance some more!!  "AND WHEN I DIIIIIIIIIE!!!!!"

listening to:  laura nyro ~ stoned soul picnic (the best of laura nyro)

(ps: found the recipe at seriouseats.com)