Monday, September 12, 2011


Guys, my pride knows no bounds.  I read cooking blogs like there's no tomorrow, but I don't venture out on my own!  But then I did!  And it was outstanding!  With too many radish leaves to compost and a beckoning butternut squash, I googled soup recipes.  Well, first I just googled those two foods together, but got several sites for what to feed your bunny rabbit.  When I added 'soup' to the terms, I got several for radish leaves and several for butternut squash, but none I liked that combined the two!   So I went with the radish leaves one (from Epicurious, from Bon Apetit) and pretended the butternut squash was four russet potatoes and a few other swaps like that.  Here goes, for your cooking pleasure and for my ease of finding again.

Butternut Squash and Radish Leaves Soup

1 butternut squash, peeled, seeded and 1-inch-cubed
bunch of radish leaves, well washed (mine were all the leaves from about 8 radishes)
3 cups chicken stock
1 T butter
1 onion, chopped
2/3 c milk, room temperature
sea salt and freshly ground pepper
  1. Melt butter in large saucepan, add onions and sautee until soft, about five minutes.
  2. Add radish leaves and heat until wilted, about two minutes.
  3. Pour in chicken stock and add squash, simmer until tender.
  4. Puree squash and leaves in blender in batches, and temporarily store the puree in a different bowl or pot for a second.  You'll be left with the stock and maybe some onions still simmering in the main pot.
  5. Once everything is pureed, add it back in to the main pot; add milk and stir until smooth.
  6. Salt and pepper to taste.
  7. Serve, or serve with dollops of soft cheese, like that triangle cow Swiss cheese, because life is awesome.
Someday I'll have a real camera and take preposterously good pictures and then my recipe posts will be as sexy as everyone else's.  Until then, IMAGINE WHAT THIS FOOD LOOKS LIKE

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