I’ve been up near Boston for the past week. What began as a trip with beautiful, gorgeous, spectacular weather has deteriorated, as you well know, into Sandy…
Need I say more?
Images from our trip north:
We are here packing up a house and readying it for sale.
No, I haven’t  taken any photos of the rain here (would you really want to see that??)
Too bad, all the kitchen pots and utensils are in boxes because this is just the kind of weather that makes me want to cook! Soups, whether hot or cold, summer or  winter variety, are some of my favorites in the kitchen.
So while I may not be able to make this any day soon, you just might! Hey, it’s snowing cats and dogs in West Virginia and a cold front is moving in to many places… so let us know if this is as good as it looks and sounds!

 

Roasted Fall Squash Soup
From Chef Stephanie Pearl Kimmel
Executive Chef at Marchéin Eugene, OR

~ The roasting of the squash intensifies the sweet rich flavor of this perennial fall favorite ~
Ingredients:

5 pounds fall squash, halved and seeded (like butternut or acorn squash)
3 TBL unsalted butter
1 large onion, thinly sliced
5 cups chicken stock (or water)
Salt and freshly ground black pepper
1/4 cup creme fraiche for garnish
Directions:
1.  Preheat oven to 425 degrees
2.  Brush a little olive oil on a baking sheet and place the squash on it, cutting side down.  Roast until tender, about 45 minutes.  When cool enough to handle, scoop the pulp out of the shell.  You will have about 4 cups of pulp.
3.  Melt the butter in a large saucepan over low heat.  Add the sliced onions and cook until soft, about 10 minutes.  Add the squash pulp and the stock.
4.  Bring the mixture to a boil, then reduce the heat and allow it to simmer for a 1/2 hour or until the vegetables are completely tender and the flavors are married.
5.  Puree in a blender – Use a VitaMix (we love them!) or an immersion blender, which we also love.
6.  Strain through a medium strainer (with VitaMix you will not need a strainer…it will be like velvet). Season with salt and pepper to taste.
7.  Serve soup and garnish with creme fraiche.  A fried sage leaf or a drizzle of truffle oil will add an aromatic oomph!
You may not hear from me for a few days: we are waiting for the power to go out any minute! And then, when the all-clear signal sounds, we will begin the long trek back home…