Bye South America, Hello New York! (roasted butternut squash soup)

Now that I’ve been home for a day or so, I’ve really been able to reflect on my tour to South America with Beyonce. I have to say, it was really rough! Not a lot of sleep, lots of traveling, the life of a musician. Fortunately, the pros outweighed the cons! Just the people alone that I met in Brazil, Venezuela, Colombia, Mexico, and Puerto Rico were so beautiful and incredibly inspiring! I just wanted to say THANK YOU to everyone that I came across! You have a place in my heart forever and I’m so grateful for all of you! Here’s a little video after our last show in Puerto Rico:

One of the things that I was looking forward to most in New York (besides seeing my family of course) was the fall time! These 2 weeks will be the only fall I experience this year since we’ll be heading to Australia and New Zealand next! So the next 2 weeks are all about me making my favorite fall dishes! First one’s up!

Roasted Butternut Squash Soup

Yield: serves 2

What you need:

  • 1 medium butternut squash peeled, deseeded, cubed (the smaller you cube it the faster it roasts)
  • 2 shallots halved
  • 1/4 cup extra virgin olive oil
  • salt/pepper
  • 1/4 cup pine nuts toasted
  • 2 cups chicken stock
  • 2 tbsp plain green yogurt (with extra for garnishing)
  • 1/2 tsp cardamom powder

Method:

Preheat oven to 450 degrees F. Season squash and shallots generously with salt and pepper. Toss in olive oil until coated evenly. Spread squash and shallots out evenly on a cookie sheet and bake until tender all the way through (30-45 minutes) flipping every once in a while. Meanwhile,  toast the pine nuts in a small skillet over med heat (watching carefully to not burn the nuts!). Once squash is tender put in a blender with 2 cups chicken stock and blend until it reaches a smooth consistency. Remove from blender and pour into a stock pot over medium heat. Stir in cardamom powder and greek yogurt. Pour into bowls and garnish with toasted pine nuts and a dollop of yogurt. Serve with a toasted baguette.

IMG_2515

Improvise

  • Try toasted almond slices instead of pine nuts
  • You can use heavy cream instead of greek yogurt
  • Try roasting  root vegetables like parsnips or carrots as the soup base

This recipe is so warm and comforting. Perfect for the autumnal season in New York! All we need left is that air outside to get a little colder and crisper! (why does it still feel like summer, NY?!) The perfect song to go with this recipe is none other than, “Autumn in New York” performed by Joe Lovano and the Juilliard Jazz Orchestra (this is a throw back to my Jailyard days.. that’s me on baritone)

Ciao!

A

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