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Editor's
Choice: Favorite Recipe
for Grad Student's Pureed Soup
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Grad Student's Recipe for
Roasted Butternut Squash Soup
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Created by Celeste Sharpe
Photos and Slide Show by JoAnne Green
Posted on January 6, 2011
Send your comments about this recipe to
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Editor's Note:
We had the pleasure to taste delicious Roasted Butternut
Squash Soup made by Celeste during her Christmas
vacation in Clovis. Clovis is her home town. Since 2009,
she has been living and studying in Calgary, Canada. She
is a graduate student at the University of Calgary under
a full scholarship program. She is working to complete
her Master program there. We invite you to read
Celeste's story below about how she was motivated to
create this yummy soup that is easy to make and good for
all seasons.
Grad school is
about endurance. If it's not the mountains of assigned
reading and constant scrutiny getting a grad student
down, then it's the self-imposed standards and quests
for the perfect turn of phrase or paper idea. Spare time
becomes an elusive dream, or would if there was actually
time to drop into R.E.M. sleep. Caffeine and sugar are
the primary life supporting substances. The biggest
challenge then becomes finding that ideal balance
between work and sleep, comfort and convenience, two or
five lattes a day.
Food has been a source of comfort my whole life. I love
tinkering in the kitchen, making new recipes, perusing
cookbooks. However, standing over a stove for hours to
make a meal isn't conducive to a student lifestyle. Top
Ramen works great in a pinch, but really, no one will
promote it as a wholesome meal. I will freely admit that
growing up in the Central Valley has made me a produce
snob. It took moving to Canada for me to realize how
blessed I had been to grow up in an area that produces
some of the finest fruits and vegetables. There I avoid
things labeled as "strawberries," "tomatoes," and
"grapes"; they are only the palest (literally and
figuratively) version of what grows so nicely in the
valley. Luckily, one of my closest friends and yearmates
Danielle, shares the same passion for food. We found a
simple solution to a lot of our needs: soup. We make
batches of pureed soups and keep them in the fridge or
freezer for those random times that we remember to eat.
Eaten with salad, bread, steamed rice (a student
staple), or fruit, these soups give us something warm
and homey, without having to invest a lot of time and
effort...something that our professors clearly think
should be applied to the mysteries of post-modern
academic mumbo-jumbo.
~Celeste
Sharpe
Recipe continued
below.
Ingredients:
1 butternut squash, halved lengthwise and seeds removed
2 stalks of celery, chopped
2-3 cups broth
1/4 cup milk
2 tsps ground sage
1/2 tsp ground ginger
salt and pepper to taste
olive oil
Instruction:
Preheat oven to 350.
Lightly brush squash with olive oil. Place on baking
sheet. Roast for 30-40 minutes, until tender. Remove
from oven.
Heat a saucepot over medium heat. Add 1 tbsp oil,
celery, sage, and ginger. Saute for 5 minutes. Add 2
cups broth. Bring to a slow boil, reduce heat, and
simmer for 5 minutes.
When squash is tender, scoop all flesh into the pot with
celery mixture. Stir, then puree in blender until
completely smooth.
Return squash puree to pot over medium-low heat. Add
milk, stir and bring to simmer. Add additional broth to
desired consistency (some people prefer a thinner soup,
others a thicker--do what makes ya happy!). Salt and
pepper to taste.
Bon Appétit!
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you for visiting
www.ExperienceClovis.com
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your friends and family!
Editor &
Publisher
Clovis
resident for 30 years
Also:
Private Chef, cooking instructor,
recipe
developer, and food writer & photographer
To contact JoAnne
Green, send comments to
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