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In article >,
says...
> Just start a thread that has spaghetti squash recipes in it, or variations
> on a basic butternut squash soup.
>
>
I made a great butternut squash soup for dinner yesterday - relatively
simple and so delicious!

1 large leek, sliced into half moons
2 granny smith apples, peeled and diced
1 medium sized butternut squash, roasted for 1 hour @ 400F
2 - 3 cloves garlic, minced
6 cups chicken stock
2 teaspoons toasted spice rub (recipe below)
Salt & Pepper

Sweat the leek and apples in 2 Tbsp butter till leeks are soft. Add
minced garlic, then the spice rub; saute for a few minutes. Add the
squash and chicken stock, season to taste and bring to a boil. Lower
heat and simmer till apples are soft and tender. Use a stick or regular
blender to puree the soup. Top with a dollop of sour cream if desired.

Toasted Spice Rub (Recipe from Michael Chiarrello)
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup pure California chili powder
2 tablespoons kosher salt
2 tablespoons cinnamon

Toast the fennel seeds, coriander seeds and peppercorns in a small heavy
pan over medium heat. When the fennel turns light brown, work quickly.
Turn on the exhaust fan, add the red pepper flakes and toss, toss, toss,
always under the fan. Immediately turn the spice mixture out onto a
plate to cool. Put in a blender with the chili powder, salt and cinnamon
and blend until the spices are evenly ground.

I usually make up big batches of this spice blend and put it in little
spice bottles and include them in my Christmas gift baskets. This and
Michael's Fennel Spice Rub are two favorites that folks really love - and
are very versatile!
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.