There are many things I have to do on my day off. Some days are spent running errands to the grocery store, the pharmacy or doctor’s appointments. Some days are spent on a little “me” time and personal pampering. However, there are days when I just want to hang around the house watching the food network or work on future blog posts. Then there are those days when I decide to cook… on my day off.
There is such a sense of accomplishment.
The discovery of the recipe.
The gathering of the ingredients.
The slicing and dicing and the measuring,
the ingredients are simmering on the stove, the aroma fills the house and I am cooking on my day off and enjoying every minute of it…especially when its time to eat!
Summer Squash Soup with Brown Butter
1 cup thinly sliced leeks
1 cup thinly sliced shallots
1 cup thinly sliced carrots
3# of summer squash (patty pan)
3 Tblsp Canola Oil
4 Garlic Pods Smashed
4 Cups of Vegetable Broth
1 Herb Bouquet(thyme, parsley and bay leaf)
3 Tblsp Butter unsalted
2 Tblsp Honey
Slice patty pan and brush with canola oil and sprinkle with salt and pepper. Place small sage leaf on each patty pan and roast in 350 degree oven for 40 minutes or until fork tender.
Meanwhile, dice remaining squash and set aside. In large dutch oven saute leeks, shallots and carrots in remaining oil. Add diced squash and smashed garlic stirring often to prevent garlic from browning. Add vegetable broth and simmer for 15 minutes. Add herb bouquet.
When roasted squash is ready remove the sage leaves and dice the squash and add to pot. Continue simmering for another 30 minutes.
Remove from the heat and discard herb bouquet. Blend ingredients in small batches in a blender. Store in separate container in the fridge until ready to heat and serve.
Reheat the soup mixture slowly and gently. Just when the soup is hot, melt the butter until foaming subsides, add to soup. Sprinkle a bit of nutmeg to pot. When soup is served drizzle with a little olive oil.