Some of our best meals are the result of zero planning, rabid hunger, and whatever happens to be in the fridge. I was flagging after a Saturday cruising and photographing Portland Farmers Market. I had bought a pile of winter root vegetables but wasn’t prepared to put them to use for dinner. Instead, there was a […]
Did you have a chance to read the recent post: Eat. Boston. Winter Squash Soup.? I was so inspired by the winter squash soup creations we encountered in Boston in October that I couldn’t wait to get back to the OtherWorldly Kitchen to create my own offering to the seasonal gods.
I chose to work with Red Kuri squash because, of all the winter squash, it is the one with which I am least familiar. It’s also beautiful au natural and holds its gorgeous orange color when cooked.
Have you ever set out to eat your way across a city, focusing on a single seasonal dish?
Well, I didn’t intend to go on a winter squash soup kick while in Boston in October, but one thing led to another, as the saying goes, and there I was at Sorellina on our last night in Boston eating my 5th winter squash soup.
And here’s the thing. I could have continued this lovely madness for another week at least. It is highly instructive to see how top notch culinary artists across a major culinary mecca treat the same basic core ingredients and menu item, in this case, winter squash and a handful of flavor complements crafted into a smooth and silky soup.