31 January 2011

Working lunch

Just a quick post on my lunch break.  We got fennel, butternut squash, and apples in our CSA.  It turns out that I don't actually like fennel because it tastes like licorice (you know, the gross kind, not the strawberry Twizzler version), so I needed a recipe that masked the anise-y flavor.  Enter: another version of butternut squash soup.  This one is super easy and it's just a chop and dump job, requiring a knife+cutting board, a pan, and a stick blender.

Butternut squash soup with fennel and apples
2 T extra virgin olive oil

1 2-2.5 lb butternut squash, peeled, seeded, and cut into 1 in cubes
1 fennel bulb+ stems, diced
3-4 smallish apples, diced
3-4 c chicken stock
0.5 t nutmeg

0.5 t cayenne pepper (or more if you really like it spicy)
1 t smoked sweet paprika

s+p to taste

Heat up evoo in a large saucepan/stockpot.  Add fennel, butternut squash, and apples and sautee until the butternut squash can be easily pierced with a fork and everything is a little bit browned. 

Add in nutmeg, cayenne, and smoked sweet paprika, and stir to coat.  Cook for ~1 minute to let the spices toast a bit.

Add in chicken stock.  The amount sort of depends on how big your squash is, but make sure that there's enough liquid to stick blender it without it being too thin.

Season with salt and pepper to taste.

P.S. Check out Randi's post at Community Supported Home Cooking! :)

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