to round off our "preparing for the winter" project, mauricio knitted together some of the best garlic we've found at the farmers' markets. it's now stored in our porch closet, and we're hoping it lasts until next year:
we LOVE mango chutney and always buy it at this great indian place in central square. i've made it before, but not for a long time. we found some great ripe mangos at the co-op, so i chopped and cooked in the gorgeous fire orange enamel pot:
last but not least, continuing with the orange food theme, i cooked up an amazing butternut squash bisque. it only has onions, squash, 1 pear, 1 carrot, homemade broth, and a tiny bit of cream. it tastes so sweet and creamy, and we'll be enjoying it for dinner this evening with some nice crusty hi-rise bread.
I've never cooked butternut before, but this rounds out my last two weeks of cooking squashes: spaghetti, pumpkin, delicata. i only have acorn left.
Butternut Squash/Pear Bisque
ingredients:
-2 tbsp butter
-1 medium onion, diced
-1 medium butternut, peeled seeded and cut into 1" chunks
-1 large pear, peeled cored and cut into chunks
-1 carrot, peeled and cut into chunks
-1 quart homemade veggie broth
-1 bay leaf
-1 tbsp honey
-1/2 tsp dried thyme
-s&P to taste
-1/2 cup heavy cream or whole milk
-In a large pot, melt the butter over medium heat. Add the onions and saute until translucent, about 8 minutes. Add the squash, pear and carrot and saute for a few minutes longer. Raise the heat to high and add the broth, bay leaf, honey and thyme. Season slightly with salt. Bring to a boil, reduce the heat to low, and simmer until the squash is very soft, about 15 minutes.
-Remove the bay leaf and let the soup cool slightly. Use an immersion blender to puree the soup in the pot, to a smooth puree. Stir in the cream. Taste and adjust s&p. Serve immediately.
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