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A Thanksgiving Riddle

Tuesday, November 22, 2011 No Comments

What is more luscious than a dark chocolate truffle at the end of a decadent meal? What is cozier than snuggling by a glowing fire while wrapped in a soft, woolen blanket? What is more unexpected than breakdancers on the Champs-Elysées? What I am thankful for this holiday season?

Answer: Safari the Cat

This soup is a close second.

Roasted Butternut Squash Soup with Apple and Tarragon

1 2 1/2-pound butternut squash
1 green apple (I used a Pippin), peeled, cored and chopped
1 medium onion, diced
vegetable broth or water
a large pinch of red chili flakes
3 sprigs of tarragon
2 tablespoons olive oil
salt and pepper to taste
tarragon oil (recipe below)
toasted, chopped pecans (optional)

Preheat oven to 400 degrees. Cut butternut squash lengthwise, rub 1 tablespoon over the flesh of the squash, and place cut side down on a baking sheet. Bake for about an hour until tender. Remove squash from oven and allow to cool.

Place remaining tablespoon of oil in a large pot over medium heat. When hot, add chopped onion and a big pinch of salt. Cook onions until translucent, about a minute. Add chili flakes and stir. Add apple and cook for another few minutes.

Scoop out flesh of squash and add to onions and apple. Add enough broth to just cover squash (about three cups). Allow soup to come to a simmer and let cook for 5 minutes. Take off heat and blend until smooth. (I use a hand blender.)

Return to heat. Add tarragon sprigs and let soup simmer for about 5 more minutes. Before serving remove tarragon sprigs.

Drizzle with tarragon oil and garnish with pecans.

Serves 4-6

Tarragon Oil

¼ cup mild olive oil
¼ cup tarragon leaves

Blanch tarragon leaves in boiling water until wilted but still bright green. Time will vary depending on size of leaves. Drain and pat dry. Blend leaves with oil, and strain larger pieces saving oil.