I normally prefer to cook in my own kitchen (I know where everything is, which tools I'll need, how hot my oven runs, etc.), but I have an exception: I love cooking at Matt's, because his roommate Molly has WAY BETTER KITCHEN STUFF than me! I suffer from a serious case of knife envy, and she's got every gadget & contraption you could dream up. So yesterday, I set out to make butternut squash soup & kale salad.
As much as I love butternut squash, I had never attempted this kind of soup before! I looked up several recipes and sorta blended them together with my own little touches, and at the risk of sounding all kinds of arrogant, it was so good!
2 ribs celery, chopped
1/2 onion, chopped
a few cloves of garlic, chopped
1 medium potato, cubed small
1 tsp thyme
salt & pepper
1/3 stick butter
veggie bouillon (I used two Knorr cubes, plus some of Molly's homemade stock!)
1 large butternet squash (halved, seeded, & roasted)
~preheat oven to 400. Roast the halved & seeded butternut squash face down in a baking dish (I sprayed Pam on the dish below the squash so it wouldn't stick). Remove when soft & brownish.
~heat butter in your soup pot (I used Molly's Le Creuset Dutch Oven), and saute chopped onion, celery, garlic, and potato.
~peel and cube roasted butternut squash; add to pot.
~after all the veggies cook for a while, add enough veggie stock to cover them. I used Molly's homemade stock, and then added 2 Knorr cubes for extra flavor.
~cook until everything is well blended together, add salt, pepper, and ~1 teaspoon thyme.
~blend soup with a hand blender (I love these magical wands!), or if you don't have one, put soup into a blender and mix mix mix.
Seriously, it was DELISH. And the perfect compliment was Rutherford Grill's kale salad that I attempted to emulate:
I can't tell you exactly what I did on this one, cause it was one big experiment. But here's my best shot:
raw green kale, finely chopped (kinda like longish strips)
raw cabbage, finely chopped
green onion, chopped
diced (teeny!) jalapeno
With the dressing, I basically just kept adding & whisking until it tasted right. It wasn't exactly like Rutherford Grill's, but it was pretty dang close! I'm excited to make it again, although admittedly, it was EXTREMELY LABOR INTENSIVE with all that chopping!
My Saints won yesterday in a highly stressful overtime against the Falcons, so it was an especially good day. :) What did y'all do this weekend?
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