This month’s recipe was chosen by Meg of Joy Through Cooking and Lori of Lipsmacking Goodness, and they turned to Bravo’s Top Chef Chicago for this recipe, which you can find here, and on the R2R blog. We had to make our own stock and then use it to whip up a squash soup, very appropriate for the cold weather that has now settled in our area. This recipe made a huge amount of soup, so I halved it, and still had a huge amount of soup.
I ended up using all butternut squash, and while Master Chow LOVED this soup, I did not. I had added a lot of mushrooms to the stock, and I think that flavor came through a bit too much for me. Or was it the miso paste that the recipe called for? I spooned a bit of vanilla whipped cream on top (no creme fraiche on hand), and I thought it made the dish more visually appealing and improved the flavor a bit.
To be honest, for all the pots and pans that I used to make this, I prefer other squash soups that I’ve made. I really think it may have been the miso, so if I ever make another squash soup, I’m definitely not including it, even though I like miso soup). Now, I’ve just re-read my post, and I sound like a grump. Really, I’m not, and I welcomed making this recipe. Like many others of you, I’m just swamped this time of year, and feeling the pressure!
To see how others did, be sure to check out the R2R blogroll. There are some beautiful photos out there, and some great results!
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7 users responded in this post
agreed! all those pots/pans. i’m all about one pots… the depth of flavor was nice, for me, but i could do without in my squash soup. 🙂
I did make some changes to the recipe to avoid too many pots.
It is a pet peeve of mine when a recipe has too many as well.
So happy hubby liked it. 🙂
Yeah, the pot situation was ridiculous, but I sort of changed things a bit to get rid of some. I am guessing they had dishwashers on Top Chef… But, at least Master Chow liked it.
I remember this recipe from the show… Lots of tasting tweaking and retasting while that guy was making it. Sounds like it’s not worth trying though.
Your soup looks delicious! I liked the soup but thought it a bit thick (I’m sure I didn’t add enough stock). Definitely too many pots and pans for this soup!
I have to agree that this soup was a little too involved for me.
How did you guys end up with so many pots? I had the one I did the stock in and then I reused it for the soup, the pan for the miropiox and since I lined my roasting pan when doing the squash that was it.
I am glad your husband liked the soup. good job.