This week's menu is butternut squash soup courtesy of Gourmet.com, and the rest of the kiwi and melon. There was enough fruit left to make me 4 days of lunch - plenty of soup for four days and more. I think one of these days I will be able to bum lunch off of Kaiser - most likely Thursday since there is a strike and they are feeding everyone so that people won't have to risk crossing a picket line, if there is one. Here are the dishes...
Honeydew and Kiwi fruit salad with Mint flakes
Butternut Squash Soup
4large shallots, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 (15-oz) can diced tomatoes, drained
3large thyme sprigs
1Turkish or 1/2 California bay leaf
2tablespoonsextra-virgin olive oil
1 1/2 lb butternut squash, peeled, seeded, and cut into (1-inch) cubes (about 31/2 cups)
1/4 teaspoongrated nutmeg
softly whipped cream - optional
Cook shallots, carrot, celery, tomatoes, thyme, and bay leaf in oil in a 4- to 5-qt heavy pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.
Add squash, water, nutmeg, 1 tsp salt, and 1/4 tsp pepper and simmer, covered, until squash is very tender, 20 to 25 minutes. Discard thyme and bay leaf.
Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Thin soup if desired and season with salt and pepper.
Instead of using chestnuts (couldn't find any) I ended up using walnuts as a garnish and nutmeg as a garnish as well. Turned out nice to me.