Roasted Butternut Squash Soup

Autumn is by far my favorite time of year! The vibrant colors of the trees, the cool crisp air, the fresh smells, and of course the flavors. Anyone who knows me, knows that by mid August, I am getting excited about the thought of the temperatures dropping, (yes I do realize I am a bit crazy), hay stacks and pumpkins showing up on people’s front door steps, and all of the fresh fall produce one could hope for. One of my favorites happens to be butternut squash because there is so much you can do with it, roasting it, mashing it, and my personal favorite, making soup with it. It has the perfect amount of sweetness, and a pinch of cayenne gives the finish the right amount of spice. I hope you enjoy this as much as I do!

2 medium Butternut Squash’s

1 large Yellow Onion

6 cloves Garlic peeled

4 cups Chicken Stock

1 bunch leeks (white parts only, washed and drained)

1 tablespoon Olive Oil

1 tablespoon Butter

2 Tablespoon Fat Free Sour Cream

Salt & Pepper to Taste

1/8 teaspoon Cayenne Pepper (more if you like it spicy)

Fresh Croutons (because who doesn’t love croutons on soup)

Fresh herbs (I used Tarragon because it was in the fridge, but sage and time would work well)

Peel and chop Squash and onion into 1 inch pieces. Combine with garlic, toss with about 1 tablespoon olive oil, salt and pepper, and place on a baking sheet. Roast in the oven at

450 degrees for 30 minutes.

When squash is done, sauté leeks in butter for about 3 minutes, add squash, onion and garlic and sauté another 3 minutes. Add about half of the stock and bring to a light simmer. Turn off the heat and use a hand blender (or in batches, place in a blender and blend until smooth). Stir in remaining stock (less if you want it very thick) and turn the heat on low. Add cayenne, sour cream, and salt and pepper to taste.

Croutons

4 slices good bread (I used roasted garlic sour dough, but anything you have laying around will do) chopped into about 1 inch pieced

1 Tablespoon Olive oil

Chop bread into 1 inch cubes, place on baking sheet and drizzle with olive oil. Bake in a 400 degree oven for about 7-10 minutes, or until bread starts to brown. Take out and allow to cool. Top soup with croutons.

Salad Nicoise

So I definitely loved all of the great food I ate on my vacation in the South of France, but one of my favorite dishes was such a simple one, Salad Nicoise. A crisp clean salad of greens, tuna, eggs, olives, and a light vinaigrette was great for lunch, or a light dinner back home. I had always envisioned it with green beans and potatoes, but those were never included.  When making this for some friends, I had to add those, so this may not be the most traditional recipe, but it sure was good. Oh yeah, what a great excuse to dig into a nice crusty baguette along with it.

Salad

3 heads Boston lettuce (chopped, rinsed, and dried0

6 small red skinned potatoes (boiled, cooled, and sliced)

6 hardboiled eggs

½ pound green beans (steamed to al dente and placed directly in an ice bath)

1 large can tuna (in water)

1/3 Cup good Nicoise or Greek Olives

Place lettuce on a platter and arrange ingredients on top. Drizzle dressing over top and serve with nice crusty bread.

Dressing (I lightened up the vinaigrette in the recipe, but if it too tangy for you; feel free to add more olive oil.)

Juice of one Lemon

¼ Cup Extra Virgin Olive Oil

¼ Cup Red Wine Vinegar

1 Tablespoon Dijon mustard

1 Small Shallot finely minced

1 Tablespoons Tarragon

Combine all ingredients in a bowl or jar and shake well. Place in the fridge for at least half an hour to let all of the flavors combine

European Vacation with the Perfect French Inspired Picnic

I have always said that the best way to explore a new place is by running thought it and eating as much as possible, an oxymoron I know, but I was fortunate enough to do both on our recent vacation to London and the South of France.  We ran though Hyde Park past Kensington Palace into Knotting Hill. In France we ran up the winding roads overlooking the Mediterranean Sea, past Palaces and Mansions to the top where we found a large moat surrounding an old fort. These runs were a great way to see little hidden gems that we most likely would have missed. They also allowed us to taste all of the local flavors, yes Fish and Chips in London, and the daily baguette in France without feeling an ounce of guilt. We even followed up one run with a fantastic picnic on the sea, complete with wine, local olives, cheeses, cured meats, and of course a freshly baked crusty baguette.

France was full of flavor and local ingredients from the fresh muscles (moules and frites) to the classic salad nicoise. Nice was known for a unique dish called the Soca that is like a crepe, but made with chickpeas instead. We tried one topped with fresh spring mix, sun dried tomatoes, thinly sliced prosciutto, and a drizzle of thick, sweet balsamic vinegar, delicious!  Around each corner was a boulangerie filled with wonderfully fresh made breads and the ever so delicious pain au chocolate (chocolate croissants). Everywhere you looked there was freshly made food that was just amazing.

Both Nice and London were full of markets and shops where you could stock up on freshly baked breads, local produce, meats, cheeses, and so much goodness to take home and cook with. We definitely came home with jars of local mustards, olive tapenades, and locally made onion marmalades that I can’t wait to cook with.

I have been thinking of all the wonderful dishes I can make inspired by this trip, and I can’t wait to share it with you!

Ingredients for a Perfect French Picnic

1 Bottle good French Wine – I recommend one from Cotes De Rhone

Freshly baked French Baguette

French Cheese – I recommend a good Munster

Cured Meats – Salame, Prosciutto, and anything else you may prefer