bi blog header 4

The Bernards Inn Logo

  • Home
    Home This is where you can find all the blog posts throughout the site.
  • Categories
    Categories Displays a list of categories from this blog.
  • Tags
    Tags Displays a list of tags that have been used in the blog.
  • Bloggers
    Bloggers Search for your favorite blogger from this site.
  • Archives
    Archives Contains a list of blog posts that were created previously.
  • Login
    Login Login form

Cooking in the Fall

I love the seeing the leaves change and feeling the temperature drop slightly.  It is fall, the season of crisp days and cool nights.  The smell of warm mulled apple cider with fragrant cinnamon, clove and allspice is unparallel in my mind. It is also my favorite season to create food in.  After a summer of beautiful New Jersey tomatoes, corn & peaches, there is nothing I look forward to more then getting different kinds of apples, squashes, and cabbages to use for our menu.  Butternut squash soup is a staple of the fall season in most restaurants.  Roasted squash has a delicate flavor; slightly earthy and mildly sweet. In order to capture that flavor of the squash one must not cover, but accompany this delicate flavor.  Here is a simple recipe to help those at home make a great soup.   I hope you enjoy!

soup

ROASTED BUTTERNUT SQUASH SOUP

Serves 6
Ingredients:
3 Medium butternut squash, cut in half, seeds removed (reserve for later)
_ Teaspoon grated nutmeg
2 Tablespoons Butter, melted
1 Tablespoon honey
1 Cup of heavy cream (optional)

1 Large white onion, cut in small pieces
1 Rib celery, cut in small pieces
3 Quarts water
1 Bay leaf
1 Sprig thyme
_ Stick cinnamon
1 Clove, whole
1 Tablespoon salt

Method:
1.  Preheat oven to 400° F.
2.  Place butternut squash flesh side up on a cookie sheet.
3.  Mix the melted butter, nutmeg and honey together, and brush the mixture on the squash.  Season with _ Tablespoon salt.
4.  Wrap the squash in foil and bake for approximately 30 minutes then remove the foil and continue to bake until tender.
5.  Meanwhile, in a heavy bottomed sauce pot, make a squash stock by combining the water, the reserved squash seeds and all other spices.  Bring mixture to a boil, reduce to a simmer and cook for about 45 minutes.
6.  After the stock is flavorful and slightly reduced, strain through a fine mesh sieve.  Reserve for later.
7.  When the roasted squash has cooled slightly, using a large spoon, remove the flesh from the skin.  The skin may be discarded.
8.  In a blender combine the roasted squash, squash stock and heavy cream (optional).  Puree until smooth and creamy.
9.  Adjust consistency with some water, if desired and season with remaining salt.

The soup may be garnished with some toasted pumpkin seeds or julienne pear if desired

in Innspiration Hits: 159 2 Comments
Rate this blog entry:
0

Comments

  • Nancy Cirigliano Sunday, December 13 2009

    Do you offer cooking classes or would you be able to teach a private glass??? I would love to learn how to make something on your previous menu I think it was called a wallnut souffle.

    Thank you,

    Nancy

  • Jenn Tuesday, November 01 2011

    The butternut squash recipe is great! Made it two times. Alot of work, but worth the taste. There is alot of water used for the stock, so both times, I needed to add alot of extra squash. Excellant!

Leave your comment

Guest Sunday, April 20 2014