How many recipes do you have saved on your Pinterest boards? How many have you actually made? If you’re like me, your pin-to-cook ratio is kind of sad… so you’ll appreciate Week 2 of the 2015 Foodie Challenge: Make a Recipe From Your Pinterest Boards.
Finding the perfect recipe: Roasted Butternut Squash Soup with Bacon
The hardest task for this week’s challenge was actually deciding on one of the hundreds of recipes on my Pinterest boards. In the end, I decided to make things simple by choosing a recipe I could make with items I already had on hand. Plus, it’s damn cold outside, so soup sounded really good.
I found this recipe on Pinterest from Damn Delicious (damndelicious.net). You should really check this site out — there are tons of mouth-watering recipes to try! The next recipe I want to try is her Baked Honey Garlic Chicken. Yum!
Why I love this Recipe
Roasted (not boiled) veggies
I love this recipe because it first has you roast the butternut squash with aromatics: onions, garlic, and bacon. (Yes, I do consider bacon an aromatic vegetable.)
I almost never boil vegetables to pre-cook them for use in a recipe. Boiling extracts vitamins and flavor from the veggies, while roasting retains and adds flavor through caramelization. You end up with a nice, round complex flavor when you roast vegetables.
Lemme tell you… the smell emanating from the oven was HEAVENLY.
This recipe is easy
Roast veggies. Dump in a dutch oven. Puree. Done. Super simple and done in under an hour. Plus, it yields enough to have for leftovers for a couple of days.
This recipe is healthy
This is, after all, the new year, and who is not watching what they eat? This soup is loaded with vitamin A, vitamin C, vitamin E, potassium, calcium, and lots of other nutrients. Just take it easy on that bacon garnish!
Making the recipe
First, I peeled, seeded, and diced a butternut squash I had lying around on my countertop. Which was easier said than done. I should get points for an upper body workout after manhandling that squash for 20 minutes.
Hint: a regular old vegetable peeler will make quick work of the squash rind, even though the rind is pretty thick. Don’t try to use a knife, unless you’re ok with saying goodbye to one of your fingers.
Once the squash and onion were diced, I spread them along with bacon and minced garlic on a baking sheet lined with parchment paper. Parchment paper is my new favorite kitchen tool. I haven’t had to scrub a baking sheet since I’ve started using it. It’s non-stick and makes for easy cleanup.
I added some of our Three Kings Smoky+Spicy+Sweet Rub to give the squash mixture a little kick. The maple sugar and hickory smoke in the Three Kings also compliments the sweet and smoky flavors from the squash and bacon. After the veggies baked in the oven for about 30 minutes, I dumped the mixture into my trusty dutch oven, adding thyme and
salt & pepper more Three Kings to taste. I then added some chicken stock, and pureed with an immersion blender. This is where I learned that I really need a new immersion blender (mine pretty much sucks.)
Once that soup was nice and thick, I served it up for dinner with some sour cream, cooked bacon, and chopped green onion for garnish.
Featured Product: Three Kings Spicy+Smoky+Sweet Rub
Why it works: The maple sugar and hickory smoke in Three Kings perfectly compliments the sweet and smoky flavors from the squash and bacon.
What recipe are you gonna make from your Pinterest boards?
Post a pic of your Pinterest recipe attempt on Twitter using hashtag #2015FC so I can check it out!
And stay tuned for next week’s adventure: Try a New Cooking Technique (I can’t wait to show you what I’m trying — it’s so cool!)