More Autumn Food from the New England Road Trip with Mom…
The New England Road trip with my mom continues….. we hopped in the car and drove North! We started in Bethany Beach, Delaware where Mom has her family beach home and headed up I 95. Exited in the “South Shore” of Massachusetts and began checking things out!
Fairhaven , MA…. picturesque New England coastal town ( but we’ve decided that everything in Massachusetts in the fall is picturesque. ) We ate in a GREAT restaurant called Margaret’s , they only use seasonal and local food… Pumpkin Ravioli……. Butternut Squash & Apple Soup!!! A crisp cool day in New England eating fall food. Here’s the recipe for the soup to enjoy.
Roasted Winter Squash and Apple Soup
Ingredients
Serves 4
1 large winter squash (about 2 1/2 pounds), such as butternut , peeled, seeded, and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 apples, such as Granny Smith, peeled, cored, and quartered
2 tablespoons extra-virgin olive oil
Coarse salt
Chili powder, for seasoning (optional)
4 cups Chicken or Vegetable Stock
Directions
Preheat oven to 400 degrees. In a large roasting pan, toss squash, onions, garlic, and apples with oil to coat. Season well with salt and chili powder. Roast, stirring every 10 minutes, until vegetables are fork-tender and lightly browned, about 40 minutes.
Transfer half the vegetables and 2 cups stock to a food processor; puree until smooth. Repeat with remaining vegetables and broth. Return pureed mixture to pot, thinning soup with stock, if necessary. Season with salt and chili powder; bring to a simmer over medium-low heat. Serve immediately. Note- when I made this recipe tonight, I added a large handful of crumbled blue cheese to garnish the soup…. just the right touch of creamy goodness to add to the explosion of flavors!
Serves 4
1 large winter squash (about 2 1/2 pounds), such as butternut , peeled, seeded, and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 apples, such as Granny Smith, peeled, cored, and quartered
2 tablespoons extra-virgin olive oil
Coarse salt
Chili powder, for seasoning (optional)
4 cups Chicken or Vegetable Stock
Directions
Preheat oven to 400 degrees. In a large roasting pan, toss squash, onions, garlic, and apples with oil to coat. Season well with salt and chili powder. Roast, stirring every 10 minutes, until vegetables are fork-tender and lightly browned, about 40 minutes.
Transfer half the vegetables and 2 cups stock to a food processor; puree until smooth. Repeat with remaining vegetables and broth. Return pureed mixture to pot, thinning soup with stock, if necessary. Season with salt and chili powder; bring to a simmer over medium-low heat. Serve immediately. Note- when I made this recipe tonight, I added a large handful of crumbled blue cheese to garnish the soup…. just the right touch of creamy goodness to add to the explosion of flavors!
We purchased yarn at Eva’s Yarn Shop, a cornucopia of color and a most helpful Eva! http://www.evasyarnshop.com/ Mom has become a knitting machine working feverishly to start and of course finish all her Christmas projects and gifts!
One great little art gallery- The Blue Dory featuring original work by Laurel Mead. Laurel’s work is sorta like a Yankee Bellamy Murphy- big canvas, bright and cheerful, but using more New England style shells and water scenes then Bellamy’s southern scenes. Laurel used to spend her winters in Key West working as a street performer in Mallory Square celebrating sunsets daily. You never know where your life path will take you… Visit her gallery to enjoy her special art http://www.laurelmeadsgallery.com/
In Fairhaven I found two pictures to share, my sorta namesake fishing boat ( too bad that isn’t my middle name) and a very large Obama piece of public art.
Stop back for more tales from the New England Road Trip!
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