Roasted Squash Soup and a BETO Sandwich

Zuppa di Zucca Arrostita

This is a hearty soup for a cold January day.  Except for the squash, the ingredients are flexible - depending on what you have on hand.  Roasting the veggies gives them a nice flavor and aroma - and makes a rather bland squash much tastier.

Many recipes add heavy cream or milk.  I find this totally unnecessary and way too heavy on the gut.

But don't be TOO creative!  Make sure the veggies and herbs you choose are compatible.  One thing I don't like is a soup made by an overly zealous cook who uses every spice on the spice rack and the philosophy that "more is better".  Too many out-of-tune instruments in the orchestra can spoil the music...

For this dish I had on hand, a butternut squash, two acorn squash, a half of a fennel (anise), an onion, some carrots, some rosemary from the sunroom and, from the garden a few sage leaves and parsley.  A bit of olive oil, salt, pepper, a pinch of nutmeg.  And the all natural, no msg, low fat chicken broth from Aldi's.

I was thrilled to find a few sprigs of parsley (which is a biennial and winter hardy) in the garden because I thought the critters had completely done it in by summer's end when I saw most of it disappear - eaten from underground by the roots.  Ah, the tribulations of a gardener!

Coarsely chop the veggies, drizzle with olive oil, sprinkle with salt and pepper, a chopped sage leaf, a few whole sprigs of rosemary.  Toss and roast in a 375 to 400 degree oven.  (my oven is not exact, so I put it on 425) for about 45 minutes or a bit longer - until the squash is fork tender.  The onion and fennel should be nicely caramelized.

Remove the rosemary from the roasted veggies, then transfer the veggies to a pot.  Add a box of chicken stock (or veggie stock to keep it strictly vegetarian), add chopped fresh parsley and a dash of nutmeg.  Bring to a boil, then simmer over lower heat for ten to fifteen minutes or so.

I do not own a full-size food processor.  I don't have the storage space, don't have the counter space, and for the most part, prefer to "process" the food myself.  I have a small electric "chopper" and this puree thing - an immersible blender.  Just be careful not to remove it while its still spinning!

Puree the veggies.  It's OK if you miss a few chunks.

Salt and pepper to taste.

Serve with some good bread.  Maybe a hunk of some nice cheese.  Can anyone suggest a cheese to go with this soup, other than cheddar. Maybe Gruyere or Asiago?  (Just a minute, I'll have to run to the store for that.)

Decided to go with a variation on a BLT for Dinner:  Bacon, Braised Escarole, Tomato, Onion

Fry the bacon, reserve some bacon drippings in the pan, add some chopped garlic, heat on high, add a handful of escarole leaves and braise until the escarole is wilted.  Layer the B,T,E, and O on some nice toasted bread.

 A few little slices of Gouda too.

Dinner's Ready!