Soup for Writing

I don't know about you, but I like snacks while I write. And I'm always cold, so I like soups in the winter (and spring, and fall, and in overly air conditioned summer, too).

This one was a hit at my house. Note that there are two versions--the Food Network version, and the "I live on a writing budget"/"I like microwaves" version.

This is taken from Nigella's holiday book:

There is also a very powerful recipe for a "poinsettia" drink, which is dangerously delicious.  

There are several versions of the book's recipe online. Here are the closest I found. They involve ingredients like Marsala wine, buttermilk, Roquefort, and other things I do not have in my tiny kitchen.
http://www.eatlikeanactress.com/2011/02/butternut-squash-i-love-you.html 
http://www.nigella.com/recipes/view/butternut-and-sweet-potato-soup-66 (oddly, not the closest to the book version)
http://eatlittlebird.com/2011/12/21/roast-pumpkin-sweet-potato-soup/#more-2451

GK version:
One normal-sized butternut squash
One sweet potato (a large one)
One large, sweet yellow onion, chopped
Olive oil or butter
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 cubes Knorr veggie bouillon (in your soup aisle!)
3.5 cups hot water
1/2 cup Marsala (if you have it) or white cooking wine (I used the $3 kind)
1 cup minus 1 tbs milk
1 tbs vinegar (white)
1/2 to 1/3 cup Parmesan cheese

It looks like this if you have a food stylist.
Step one: Preheat oven to 400. Cut squash into four chunks (half the long way and the wide way), scoop out seeds. Place cut side down on baking sheet. Bake until tender, around 20-30 minutes.

Step two: In the meantime, scrub, poke, and nuke your sweet potato on high for five or six minutes, until it is eating consistency. If a fork goes in easily, you're done. Set aside.

Step three: Also in the meantime, bring the three and a half cups of water to a boil on your stove. Add the bouillon. Cook until it's dissolved. Set this aside, too.

Step four: Brown the onion in olive oil in a large pot.

Step five: When the potato and squash are cooked, scoop out the cooked insides and add to the big pot with the browned onion. Add cinnamon and nutmeg. When everything has had a chance to combine over medium heat (around five minutes), add half to your blender with half of the broth. Blend. Repeat with other half. Return all soup to pan. Add in cooking wine. I used the $3 stuff. It was fine. Stir. Heat, but don't cook.

Step six: Now, to make fake buttermilk! Combine vinegar and milk. Stir. Let sit five minutes. Rinse out your blender, then combine buttermilk and cheese.

Step seven: Eat! Put soup into each bowl, and drizzle with buttermilk and cheese mixture. Et voila! Soup!

3 comments:

Kelley said...

<3 Nigella

Gwen Hayes said...

Looks awesome. I'm a big believer in the power of soup.

Blanche said...

That looks cozy and yummy. Perfect cold weather writing food.