Curried Squash & Wild Rice Soup

The weekend has once again come and gone, and yet again I am left with thoughts unfinished and tasks undone. My to do list has grown exponentially, and it seems that I am playing an endless game of catch up. Sunday marked the first day in weeks that my alarm clock was quiet until after the sun came up.

I suppose I could have caught up on the sleep lost over the past few weeks to racing thoughts and hard decisions, instead, I rolled myself out of bed and pulled out my Le Crueset. I flicked the burner on, and in went the turkey carcass that has been waiting in my freezer since thanksgiving, some carrots, onions, herbs, and garlic. Soon, the wonderful scent of homemade stock was filling the apartment. All I had to do was wait, so I pulled out another stock pot, and went to work peeling squash, sweet potatoes, and apples.

Soon enough, my stove was full of soups bubbling away, and my mind was perfectly clear. I was no longer worrying about the big changes about to come, or the new directions my life may be taking. I wasn't thinking about jobs and money and bills and credit cards. All I had to think about was not burning the chicken and apple sausage or over cooking the wild rice that were destined to join the roasted squash in the soup pot. I was filled with the anticipation of a new recipe working out with no kinks, and most of all filling my tummy with a wonderfully hearty and comforting soup.

This soup is chocked full of good stuff. Butternut squash, sweet potatoes, apples, and shallots, get roasted together and pureed. Then nutty wild rice is added, and topped with some chicken apple sausage. Lets not forget the warming kick from a little curry powder that really balances out the sweetness from the apple and squash. I have a few soups I tend to make over and over again, so this time I was looking for a little familiarity, but also something new.

I kept thinking about a butternut and wild rice soup from Emril Lagasse, recommended to me by my sister, but when I went to look up the recipe, it had a ton of heavy cream, and just didn't appeal to my mood at the time. So I took the notion of combining squash, sausage, and wild rice and made it my own. This was a great adaptation of a simple roasted vegetable soup, I hope you all get the chance to try it soon.

Curried Squash and Wild Rice Soup
this makes a HUGE pot of soup, feel free to halve

1 - 4 lb butternut squash, peeled, seeded, and cubed into 1 inch pieces
2 large sweet potatoes, peeled and cubed into 1/2 inch pieces
6 shallots, peeled and quartered
2 small granny smith apples, or 1 large, peeled, cored, and quartered
10-12 cups chicken stock
1 1/2 cups wild rice, cooked according to package directions
1-2 tablespoons curry powder
4 chicken-apple sausages (feel free to substitute any sort of sausage here) quartered lengthwise and diced
olive oil
salt and pepper

Preheat oven to 400 degrees F.

Toss squash, apples, shallots, and sweet potatoes with a few tablespoons olive oil, season generously with salt and pepper, and spread in an ever layer on two baking sheets. Roast for about an hour, tossing a few times, until soft and cooked through, and beginning to turn golden brown.

Transfer about 1/2 the vegetables to a food processor with 2-4 cups of chicken stock (enough to cover veggies), and puree until smooth. Transfer to stock pot, and repeat with remaining vegetables.  Stir in the cooked wild rice, and add the remaining chicken stock to desired thickness. Season with 1-2 tablespoons of curry powder, depending on how spicy you like it, and salt and pepper to taste. Bring the soup up to a very gentle simmer.

Meanwhile, heat a small amount of olive oil in a medium saute pan, and cook the sausage over medium high heat until cooked though and crispy brown on the outside. You can either stir the sausage in, I prefer to use it more as a garnish.

This soup freezes very well, so feel free to make a huge batch, it will be enough to get you through the remaining months of winter.

It's Fall Somewhere

The weather is finally starting to cool here in Chicago, I actually had reason to put on a turtleneck last week, and that excites me more than it probably should. My boyfriend made me watch a horror movie which, even more than the changing leaves or the brisk wind, signals that fall has arrived.

This past Saturday, I actually had a few hours to myself. I have been working crazy long hours between the design firm and the restaurant, so to be able to spend some quality time in the kitchen this weekend, was just what I needed. Up early, with the window open letting the chilly air and the sound of the rain into the kitchen, I, with my coffee in hand, spent the day making a giant pot of chowder, and an amazing pasta dish. It was the epitome of a perfect autumn morning, and it makes me look forward to many more to come.Unfortunately the temperature climbed back up near 80 Sunday and Monday, forcing me to put my turtlenecks and sweaters back into the closet, at least for the time being. This won't, however, stop me from cooking all things fall, I can tell you that much.

Lets talk about this pasta. This may be the best pasta dish I have ever made. At the very least, it's up there competing with the lasagna I made last winter. Rich, hearty, deep, cozy flavors, pungent cheese, creamy sauce, it really has it all. This was the perfect dish to usher in fall.

Homemade Tagliatelle with Brown Butter & Butternut Squash
serves 4-6

1 batch homemade tagliatelle, or about 1 pound of any dried or fresh pasta
(click here for pasta recipe, instead of cutting into rectangular sheets, cut into 1 1/2-inch wide strips)
1 small-medium butternut squash, peeled, seeded, and cut into 1/2 inch cubes
3-4 medium-large shallots, peeled and quartered
2 tablespoons olive oil
1/4 cup heavy cream
1 tablespoon minced sage
3 tablespoons unsalted butter
salt and pepper to taste
crumbled Gorgonzola and chopped parsley to garnish

Preheat oven to 400 degrees F. Toss the cubed squash and shallots with the olive oil, season generously with salt and pepper, and spread evenly on a silpat lined baking sheet. Roast on the middle rack for 45 minutes to 1 hour, flipping the squash a few times, until browned and starting to caramelize.

Transfer 1/2 of the squash and all of the shallots to a food processor, (set the remaining squash cubes aside) along with the heavy cream and pulse until you have a smooth paste. If needed, add additional hot water and process until sauce has thinned enough to be able to coat the pasta. Set aside.

Bring a large pot of salted water to boil. Cook the fresh pasta for 4-5 minutes, or until just al dente.

In a large skillet over medium-high heat, melt the butter and cook for a few minutes until just starting to brown. Add the sage and fry for about a minute, stirring, until butter has turned a amber brown, and sage is fragrant. Reduce heat to medium-low and whisk in the squash puree to combine with the browned butter.

When the pasta is cooked, transfer directly from water to the skillet with the squash sauce and toss to combine. If sauce seems very thick or clumpy, add pasta water by the 1/4 cupfuls until sauce has evenly coated the pasta. Toss in the reserved cubed butternut squash, transfer to individual serving bowls and top with a generous amount of crumbled Gorgonzola cheese and fresh parsley.

Please make this sometime, but invite friends over to eat it with you. The reheated leftovers, while still very good, were much more dry and lacking that silky smooth texture that the sauce had when it was fresh from the skillet. Try it with a pumpkin beer for the full fall effect.

Soup Arsenal

It is good to have a soup arsenal. A list of soups that you can make without consulting the recipe, soups that you are itching to make at the first hint of cold weather, and soups that consistently make you feel warm and full and satisfied. Soups that you like so much that you don't mind eating them for the next three weeks because you made such a huge pot.

This soup is going into my arsenal. I have survived almost three weeks of eating this soup, and as of this afternoon, I am still not sick of it. I fact, I kind of want it for dinner too...

I especially love roasted soups. Put a bunch of stuff onto a sheet pan, throw it in the oven for an hour, buzz it through the food processor and viola: creamy, healthy, thick, complex, soup. Its like magic.

Roasted Butternut Squash, Pear, and Shallot Soup

Adapted from Eatingwell.com

2 pounds peeled, seeded, and cubed butternut squash

2 ripe pears, peeled, cored, and cubed

5-6 shallots, peels and quartered

3 cloves garlic, peeled and crushed

4 carrots peeled and cut into 1 inch pieces

2-3 tablespoons olive oil

4 cups chicken stock

salt and freshly ground pepper, to taste

crumbled goat cheese for garnish

Preheat oven to 400 degrees.

Combine pears, squash, garlic, shallots, carrots, olive oil, salt and pepper, together on a large rimmed baking sheet and toss to coat evenly with the oil. Roast, stirring occasionally, until soft and starting to caramelize, about 50 minutes to 1 hour.

Working in batches, adding vegetables to food processor with enough chicken stock to aid blending. Blend until smooth and pour into large soup pot. Add any remaining stock, stir to combine, and season with salt and pepper to taste.

Serve in bowls with crumbled goat cheese on top.

Get cozy, its going to be a long, cold winter :-)