Happy St. Patrick’s Day, everyone! Every year I try to plan a fantastic green feast. And this year I still don’t know what I’m doing! However, I just took a gander at what we ate last year, and it was great inspiration. I think we’ll have green chicken piccata, green mashed potatoes (potatoes from our CSA bag) and baby broccoli (also from our CSA bag). I’m sad I didn’t get a corned beef to cook, but maybe we can get one on sale tomorrow and enjoy it a few days late!
I do have a good non-green recipe to share with you today, however. Last week I was planning to make butternut squash soup, since I had ordered butternut squash with my CSA bag. When it arrived, I got two baby butternut squashes. While super cute, they weren’t going to provide quite enough squash for the recipe. However, I had three leeks in the bag and a beautiful head of cauliflower, so I made some modifications. The result – a deliciously buttery soup with great flavor!
Butternut Squash Cauliflower Leek Soup
From Jane Maynard, This Week for Dinner
- 2 small butternut squashes (or the equivalent amount…probably about 2 pounds or so)
- 3 leeks, green tops cut off, and leeks cleaned and chopped into 1-inch pieces
- 1/2 head cauliflower
- 2 T butter
- about a teaspoon ground ginger
- 5 cups chicken stock
- salt and pepper to taste
Half butternut squash and roast in the oven until easily pierced with a knife, 45-60 minutes. Steam cauliflower until cooked but not mushy.
Melt butter in large soup pan. Saute leeks in butter 5-10 minutes, until soft. Add ginger and let cook a minute or two more. Add broth and bring to a boil. Carefully add cauliflower and scoop out the butternut squash from the skins and add to the pot as well. Reduce heat to low and simmer 20-30 minutes.
Carefully blend soup in batches until it is all smooth. Season with salt and pepper to taste. Eat!