Another beautiful evening for a community market - September 24, 2013

Lots of fun for the kids and

great fall weather!

See butternut squash recipe below

Music, courtesy of 

The Patapsco Delta Boys

Copyright 2010 Michael Chiarello

• 
  Roasted Winter Squash:
• 2 tablespoons butter
• 2 cups raw winter squash (butternut, hubbard, acorn)
• Salt and pepper
• 
  
• Soup:
• 2 tablespoons extra-virgin olive oil
• 1/2 cup diced onion (1/4-inch)
• 1/4 cup diced celery (1/4-inch)
  •       1/4 cup diced carrot      (1/4-inch)
    • 1 cinnamon stick
    • Sea salt and freshly ground pepper
    • 32 ounce chicken broth
    • 1/2 teaspoon ground toasted coriander (optional)
    • Roasted Winter Squash (above)
    • 1/2 cup half-and-half, if desired* (optional)
    • 2 tablespoons toasted pumpkin seeds
    • 1/2 cup plain crispy bread crumbs, toasted light brown in saute pan over medium heat

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DIRECTIONS

1.       To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.

2.       To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.

3.       Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)

4.       Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.