En français ici.
This weekend was beautiful fall weather and I spent it at the Festival America, a North American literary festival where I crossed paths with Daniel Handler and all that came out of my mouth were unintelligible sounds. It was only after he was gone that I managed to sputter (to the confused people I was with), "that, that guy is Daniel Handler!!" "Who??", they replied. "Daniel Handler!" I managed, "also known as Lemony Snicket!" Some people get tongue-tied around movie stars. I get tongue-tied around authors. To each his own... But after the sun and excitement, the days have started to get gray and damp here in Paris and this afternoon's downpour confirmed that it is definitely time for soup. (What's that? My story's not at all related to soup? Alright, alright, just scroll down to the recipe if you're going to be like that ;-))
Luckily, I received a beautiful butternut squash in my basket of fruits and veggies from the CSA this week.
Besides the squash, there was lettuce, grapes (from a partner vineyard) and little onions. I also received a very strange-looking long white radish, something I've never cooked with before and these beans I've never cooked with before either. I put the two of them into a stir-fry with some other veggies, which turned out well for the radish and not so well for the beans, which didn't really get cooked right. What would you guys do with those kinds of beans? I don't even know what kind they are, but they're pretty !
Back to my friend the butternut... I was very happy to see him as I've been drooling over squash/pumpkin soup recipes for the past week or two (yes, it's in the air!). I decided to try out one that I saw on a blog I've started to read recently : A Pot of Tea and a Biscuit written by Sylvie, a German woman, living in the UK. I loved her idea of putting together butternut squash and roasted red pepper, two delicious ingredients.
I roasted the red peppers (I used 2 instead of one) along with the butternut squash. I took them out after about 35-40 minutes and let the squash roast the whole hour while I prepared the rest of the soup. I also, borrowed an idea from My Easy Cooking (where Nina has posted another interesting butternut soup recipe) and let the onions caramelize for a while.
I served the soup with a dollop of crème fraiche and parsley garnish. It had so much flavor! I'll definitely make this again if I get my hands on another butternut this season. You can find the original recipe here.