Saturday, December 11, 2010
Butternut Squash Soup with Coconut Milk and Balsamic Brussels Sprouts
Winter's here, winter's here.....and I'm not afraid anymore!
For those of you who know me, you know that I spent a great deal of my life living in Hawaii, and before that, it was Texas. In Hawaii, we would go crazy if the temperature got below 70 degrees. So imagine my sheer horror when I moved to Atlanta, Ga and experienced my first winter.
I can't think of a better way to put it....other than, it sucked. I absolutely despised cold weather, and developed a new hate for snow. Yes. I know this sounds a bit harsh, but hey...it is what it is!
It took me a while to get used to this new season. For a long time, I refused to buy winter clothes. I did not like the way sweaters looked, I hated closed-toe shoes, and big bulky jackets were just too uncomfortable. There would be snow on the ground and I would wear a tank-top with 2 thin jackets, some jeans, and flip flops.
No people....I am not exaggerating. I thought of myself as some kind of winter-rebel!
But after about 8 years of living here, I am finally warming up to cold weather. Especially the warm cozy food you get to eat during the winter season.
In my opinion, Butternut Squash Soup is officially THE soup of the winter season. I have a friend who works in a restaurant that sells this soup every day, starting from Thanksgiving until about a week after new years.
I've worked in many restaurants that would always make this soup the second there was a slight chill in the air. Ah yes....the first signs of winter. But I must confess, I have never made this soup at home, until a few days ago.
This recipe is wonderful. All of the flavors meld wonderfully well together, and the addition of the roasted brussels sprouts with the drizzle of balsamic vinaigrette puts it over the top.
STEP 1: Cut the top and bottom of the squash and cut in half
STEP 2: Scoop out the pulp
STEP 3: Roast in the oven with garlic and shallot
STEP 4: Remove squash from oven and peel off skin.
STEP 5: Add to pot with garlic, shallot, and other ingredients
STEP 6: Strain Soup (No need for a "fancy shmancy" strainer. I used a simple colander)!
STEP 7: Season to taste and serve with brussels sprouts and vinaigrette