Saturday, November 24, 2007
I truly meant to follow the recipe this time. I even made a special trip to the grocery store to make sure I would have all of the ingredients. And yet, I STILL managed to get home missing three things for the soup and a fourth ingredient for the compote... However, this turned out to be a happy accident, because I cannot imagine improving on how either the soup or compote turned out.
The fig compote came from the December 2007 issue of Food. The original version called for thyme, which I didn't have on hand, but I did not miss it!
- 1/2 cup chopped dried Mission figs
- 1 cup red wine
- 1/4 cup brown sugar
- pinch of salt
Boil in a saucepan until reduced and thickened. Cool to room temperature and serve on toast with goat cheese (with squash soup, if available).
The original soup recipe came from the November 2007 issue of Cooking Light. In addition to the missing ingredients, it called for putting the soup through a blender before serving. I don't have a blender, and couldn't really be bothered anyway. Instead I cooked it down a little longer on the stove. It turned out smooth with tasty chunks of squash. Yes, it looks like unappetizing babyfood, but I think that is true of most squash soup; I'm not sure it can be helped.
- 5 cups water
- two bouillon cubes *please see note below
- 3/4 cup applesauce
- about 2 Tbsp molasses
- 1 butternut squash
- 1 acorn squash
- 1 large onion
- canola oil
Oven to 400 degrees. Cut the squashes in half, clean out their seeds (save them to toast later). Place halves face down on baking sheet lined with parchment. Coarsely chop the onion, drizzle with canola oil, and spread out onto baking sheet with squashes. Bake until squash is soft (40 minutes? 50? I don't remember.)
Next, add water to soup pot and bring to boil. Add bouillon. When the squash is cool enough to handle, scoop out the insides and add to soup pot, along with the onions. Simmer until soup is at desired consistency, then add applesauce, molasses to taste, and half-and-half to taste (I think I used about 1/3 cup?).
*This is what I used - I did not add any additional herbs or salt, and the soup was perfect, so I guess I have to thank my bouillon...