Wednesday, 26 September
OK, Allison started things off with her recipe for raw ravioli. It must be warmer in Pullman than it is in Seattle, because I really needed soup tonight. Here's my homemade recipe du jour, which is not raw but features no added fat:
Split a delicata squash in half the long way, scoop out the seeds, and place the two halves face down on a baking sheet. Bake for about an hour at about 375. Let cool.
Scoop the squash out of the rind/peel and place in a blender or food processor. Add vegetable stock, chicken stock, water, or any combination of these and process until it's a soup-like consistency. (If you want a zing to your soup, add a couple of minced garlic cloves at this stage.)
Transfer this concoction to a big saucepan. Peel and grate a parsnip (you know, one of those things that looks like a beige carrot on steroids) and a carrot, and add those to the soup. Let simmer for about 15 minutes. Add 4-5 chopped green onions and whatever fresh herbs you have in the garden, along with enough ground pepper to give it more zing and a little bit of salt. Continue simmering for another 15 minutes. You may have to add more water/stock or milk to keep it from getting too thick.
The squash and the parsnip are sweet, and the pepper and garlic make a nice warm contrast. One big delicata squash made enough for two big bowls of soup. With a green salad and a little raw gouda from Ferndale, this made a nice autumn dinner.