Spicy Cream of Pumpkin Soup with Wendy's Sage and Thyme

One day last week, Dave didn't feel good.  Couldn't put a point on it, but sort of fell out of his office chair and into a half-hour nap in the bed.  Got up, felt better, but still not right.  Took the computer to the family room and said,

Do we have any canned soup?

You have to remember to whom he was speaking.  Of course I keep a can of tomato soup for emergencies.  I'm an American woman who raised her kids on grilled cheese and tomato soup every Saturday, right?

Butternut (and other) Squash Soup

Ladle into your prettiest bowl and be happy.

 I know.  I know.  Everyone and her brother makes butternut squash soup in the fall.  And I do, too.  In November, I mean.  As a first course for Thanksgiving dinner.  That soup holds roasted pears and apples, bits of flyingly fragrant ginger and garlic, and is served with a small glass of Riesling to open a beautiful meal.  It might even have a drop or two of real cream as a garnish.

But this soup is not that long-winded, almost poutingly full bowl of autumnal bounty.  This soup is a 1-2 punch meal, light but nutritious and perfect for dinner with a bit of cheese and bread.  Almost better warmed up in the microwave at work the next day. It makes use of the rest of the zucchini (geez) or yellow (summer) squash, but takes into account the winter squash you couldn't resist at the market. Freeze a bowl or two for next week and you're done and feeling rich.  Here's the drill:
 

Chop your veg, season, and saute in a bit of oil.

Add the butternut squash.

2 quarts of stock and bring to a boil, then simmer until veg are tender.

 

Puree with an immersion blender (or in food processor blender)--or not.  It's tasty chunky, too.

 Butternut (and other) Squash Soup

2T olive oil
1 cup each chopped onion and celery
1 each:  small-medium zucchini and yellow (summer) squash, diced--no need to peel
1/2 cup chopped carrot
2 cloves minced garlic
Kosher salt and freshly ground pepper
Pinch of crushed red pepper
2 T fresh thyme, divided (or 1 1/2 tsp dried thyme, divided)
1/2 cup chopped fresh parsley
1/4 tsp ground ginger, optional
2 -3 cups chopped and peeled butternut squash
2 qts chicken or vegetable stock (plus or minus)
1/2 cup plain Greek yogurt, optional or 1/4 cup grated Parmesan cheese

In an 8-10 qt soup pot, saute over medium-high heat onion, celery, zucchini and yellow squash, and carrot until softened.  Add garlic and season liberally with salt and pepper.  Add crushed red pepper and 1T fresh thyme (or 1 tsp dried thyme), parsley, and ginger.  Cook, stirring, another minute or two.  Stir in butternut squash and cook a few minutes, stirring.  Add broth, stir well, and bring to a boil.  Reduce heat and simmer until vegetables are all tender--15-20 minutes.  Taste and adjust seasoning.  Puree with immersion blender or food processor or blender, if desired. If too thick, add a little more stock. If too thin, set back back on stove to simmer until reduced and thickened.  Ladle into bowls and garnish with a bit of thyme and a spoonful of Greek yogurt (or a sprinkle of Parmesan) if desired.  Serve hot.

Note:  This is a lovely meal for an ill friend. Go easy on the seasonings and check about the yogurt.

Have fun cooking and taking care of yourself,
Alyce

Grilled Figs with Fresh Cheese, Thyme, and Honey

 

There is nothing terribly wrong with a Fig Newton.  Especially with a glass of milk. Or a cup of tea. There are worse treats.  Unfortunately, it's about the only way some people eat figs.  A few more buy dried figs at the holidays for some special baking project.  ("Now bring me some figgy pudding" probably isn't the one I'm talking about.)   Wine and cheese lovers often grab a few figs to eat with fresh cheese or salty ones like Manchego.  And nowadays, fig jam is a very popular condiment for a wine and cheese party if you have the six bucks or so for a small jar.  (I like to mix that jam with balsamic vinegar for an instant sauce for lamb chops.)

But fresh figs?  The average grocery shopper seldom sees them unless they live in California. (They're one of woman's oldest known foods, you know.)  But from now until the late fall, fresh figs are in season (albeit pricey) and there's a lot of bang for the buck.  While a pint container may be $7 or so, it's enough for dessert for four.  Which could be cheaper than your favorite ice cream.  Add some of that fresh cheese you made the other day and you're nearly set.

Out here in the northern middle-west (Minnesota, to be exact), the figs have just started coming into the high-end stores.  If you can't use them right away, they can be stored in the refrigerator for a few days.  The ones I bought last week were not terribly tasty fresh (they're a bit young), but they were perfect grilled.  Here's the drill:

Grilled Figs with Fresh Cheese, Thyme, and Honey  2 servings  (Have one tonight and one with your yogurt for breakfast.)

• 2 figs, rinsed, trimmed of stems, and split in half
• 1tsp vegetable oil
• 2T fresh cheese (your own, goat, or ricotta will do)
• 1T local honey
• 1/2 t fresh thyme (plus a sprig for garnish)  or 1/4 t dry
• 2 grinds of black pepper

Heat your gas grill (or your indoor grill pan on stove) to medium heat.  Brush with oil.

1. Place split figs, open side down, onto grill.  Grill 1-2 minutes and carefully turn.  Grill for another minute or so and remove from the grill to a plate.
2. Spoon a little cheese onto the center of each fig half and drizzle with honey.
3. Sprinkle with thyme and a little black pepper.
4. A little port (fortified wine made in Portugal and elsewhere) wouldn't go amiss.

According to California fig farmers, here are some important things to remember:

• Look for the softest figs; a soft texture indicates the fruit is ready to consume immediately.  
• Don't be concerned about small slits or tears in the skin as long as the fig has a fresh aroma.
• Fresh figs are delicate. Handle gently.
• Keep figs in the refrigerator for as long as five to seven days.
• Too many to eat right away? Just rinse and freeze. Simply arrange in a single layer on a pan and put in the freezer. Transfer frozen figs to a sealed plastic bag, where they can be kept in the freezer for up to six months.
• Avoid figs with a fermentation odor; it indicates that the fruit is overripe.  (courtesy Yahoo! News)

Have fun cooking and taking care of yourself,
Alyce