Google+ has been a very productive use of my time in a lot of ways. I have more intellectual conversations in one day than I've had on Facebook since the beginning. I fear that this will come to an end once everyone is using it but for now it's golden. If you'd like to follow me do so at gplus.to/grant.mcwilliams.
Lately on Google+ I've been trying to boost the number of foodie posts and in turn ended up making a recipe that Elaina Samardzija posted. You can follow her on her Flavour blog where she talks a great deal about food and wine. You can find her Google+ info there and I recommend her for your foodie circles.
The other day she posted a modification of Jamie Oliver's Butternut Squash soup recipe using pumpkin and sweet potatoes flavored with rosemary, red onion, carrots, sage and garlic. All good in my book. Since I had everything but the sweet potatoes I ran down to my local Indian market and picked up a few garnets (garnet yams are not yams, they're sweet potatoes, don't get me started).
The smell from the kitchen was very nice and the soup was easy to make. I'd post the recipe here but it makes more sense to just send you to her blog at Flavour. Besides you might find other things interesting to read.
The gist of the soup is a melody of sweet potatoes, pumpkin, red onions, carrots, celery, garlic, rosemary and stock plus a touch of heat from cayenne. Topped with a sliced baguette sporting olive oil drizzles and shaved Parmesan toasted under the broiler.
I've tasted Butternut squash soup before that I've really liked and have attempted all the famous versions of it and it's been OK but not great. This one is better than OK but still not "hit it out of the park good". The heat is nice, the overall flavor is nice and it sort of grows on you. I think I'll be spending some time on it in the future to see if I get it creamy smooth and more depth.
The croûtons though I liked a lot and if you just cut them up and eat them with the soup it's a nice mixture of flavors. However, a change that I'll make the next time I do this is to fry them in olive oil in my non-stick pan like I do for my Fried baguette and truffle chèvre hors d'oeuvres. I think that will be an improvement.
Overall very nice and perfect timing for winter