Happy Autumn :: Brown Butter Roasted Squash Soup

Yay, today is the first day of Autumn! ... Isn't Fall the most perfect season?

I've been so excited for the season change, that the last few days I've been researching everything "Fall" related! ... Sweet potato pie recipes, apple picking orchards around NY, and even tartan blankets! ... Imagine lazy weekend picnics in the park atop a cozy tartan blanket.

Tartan's are the scottish version of plaids which are woven in unique patterns to represent the various family clans of each region. These blankets always make me think of the latter half of the year, so I couldn't wait to get one! A. was rooting for the red Wallace clan tartan (don't ask... something about the movie Braveheart). But after much deliberation I chose this the navy and green Forbes tartan! It's coming direct to NYC via Royal Post... doesn't it sound fancy? If our mail system were called Royal Post I think I'd ship things more often! :-)

So, with my tartan blanket in the mail, I'm now officially ready for fall!

Fall also means it's time to transition from fresh tomato pastas, watermelon salads, and cold gazpachos to foods more fitting of autumn. Like Squash! So tonight, I made a savoury roasted butternut and acorn squash soup with browned butter and nutty spices.

BROWN BUTTER ROASTED SQUASH SOUP
1 large butternut squash, halved and seeded
1 large acorn squash, halved and seeded (note: you can use one kind of squash if that's what you find)
1 medium yellow onion, chopped
4 cups vegetable or chicken stock
3 tablespoons butter
1/2 tablespoon Pumpkin Spice Seasoning (if you can't find pumpkin pie spice, add equal parts ground nutmeg, cloves, and allspice)
olive oil
salt & pepper

Preheat oven to 375F. Place the squash halves on a cookie sheet and brush the tops with olive oil and sprinkle with salt. Cook for 30 minutes. (You can do this step a day ahead of time and store the roasted squash in the fridge). Allow the squash to cool and cut into 1-2" squares, carefully removing the skin.

Over high heat, in a large stock pot add the butter. Allow the butter to lightly brown, but be carefully not to burn. Think of a light caramel color. When the color is right, add the onions. Stir frequently and allow the onion to cook until they become clear. Add the squash and continue to stir. Allow the squash and onion to cook for about 5 minutes.

Add the stock and seasoning, and taste for salt and pepper. Depending on the saltiness of your stock you may need to add more. Let it come to a rolling boil and continue to simmer for another 20 minutes covered over medium-low heat. Remove from heat.

With an immersion blender or food processor, blend the soup until smooth.

Serve, and enjoy!

Heirloom Greens :: Green Tomato Gazpacho

Whenever I hear 'green tomatoes' I of course think of Fried Green Tomatoes... not because I've had them often, but more because of the movie.  So when we got these summery treats in our CSA share this week I tried to think of another use for them.

Last summer I was obsessed with gazpacho, I made it once a week. It's such a perfect summer food, and very easy to make.  Everything goes into a food processor and then chills...that's it.  I like to serve it with grilled Gruyere sandwiches.  

But I have yet to make it this summer... so I decided to come up with a green tomato gazpacho! 

The taste of green tomatoes is far tangier and bitter than that of sweet red tomatoes, especially in the summer (imagine a granny smith apple vs a sweet red apple).  So I modified my red gazpacho recipe by adding less vinegar, less onions, no garlic, introducing a bit of mustard, and finally adding sparkling white wine to cut the acidity.

After a few tries, and playing with quantities...It came out delicious! Hope you enjoy!

GREEN TOMATO GAZPACHO

1.5 lbs green tomatoes

2 peeled cucumbers

2 peppers (any color - but I used light green and yellow so that they would blend into the soup)

1/4 of a white onion (medium sized)

1/3 cup white vinegar

1/3 cup olive oil

1/2 cup Prosecco (or any other dry white wine)

1/2 tbsp grain mustard

1/2 tbsp sugar

Salt and pepper to taste (I used kosher salt)

Dash of cumin (if you like the smokiness of cumin - optional)

All ingredients go into a food processor and start chopping. I only have a mini-prep food processor (remember: NYC apartment!) so I do it in batches, each vegetable at a time and add all ingredients to a large serving bowl.  Then I season while in the bowl.  I don't like my gazpacho chunky because when it is, I feel that I am eating salsa, so I process until I have a smooth liquid consistency.  Taste as you are adding your seasonings.  Feel free to add more olive oil, vinegar, wine, salt and pepper to taste.

Chill for at least an hour. Serve with crusty bread.