Well duh; what else should I be thinking of right? Wrong. I should be thinking about what to write for my journalism class, my pitch for the upcoming issue of TasteBUds or the reading I was supposed to do this afternoon.
Too bad, the only thing I can think of is watching Federer play Del Potro tonight. The problem is, my eyes are having a hard time staying open and all my body wants to do is crawl in bed. At this point I have no idea who is going to win. Tennis or sleep? Tough question.
Anyways, today's weather called for nothing other than soup. It was so gloomy when I was outside this morning--yes I did wake up for an 8 a.m. class thank you very much--that by the time lunch hour rolled around, I was craving a steamy bowl of soup. Luckily for me, yesterday I stocked my fridge with all the necessary ingredients for a butternut squash soup.
Butternut Squash Nutmeg Soup (adapted from Food & Wine Annual Cookbook 2011)
Makes about 6 servings. Active time: 30 minutes. Total time: 1 hour.
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 1/2 celery stalk, coarsely chopped
- 1 shallot, chopped
- 1/2 cup dry white wine
- 2 cups chicken broth
- 2 1/2 cups water
- 1 (2 lb.) butternut squash, diced into 1/2-inch cubes
- Pinch of nutmeg
- Salt & Pepper
- Cilantro (optional)
- In a large pot, melt butter over medium high heat. Add onion, celery and shallot; cook, stirring occasionally, for about 5 minutes, or until vegetables are tender. Add wine and simmer for 3 minutes. Add broth and water and bring to a boil.
- Add butternut squash, lower heat to medium and cover partially. Cook for about 30 minutes or until squash is soft. Working in batches, puree soup in blender. Return soup to heat and bring to a boil.
- Add nutmeg; season with salt and pepper. Serve with cilantro sprig as garnish.