Greg Nauta of Rocky Canyon sells beef and pork at the farmers market. He has traditional cuts like rib eyes and flank steaks, but he also sells ground beef, shoulder and chuck roasts. His bacon is also very popular.
Sassan Rostamian is the chef/owner of Sauce on Hampton. He is making a butternut squash soup with a sweet corn topping. To prepare the squash, peel it, cut it into cubes, toss with olive oil then roast until tender. You can also halve the squash and roast whole and scoop out the flesh. Sassan uses water in his soup instead of broth or cream.
Meanwhile caramelize onion in EVOO until golden-brown. 20-30 min. Add garlic and cook for 2-3 min. Add squash, and just enough water to cover all ingredients. The amount of water you use will determine the final consistency of your soup. Remember, you can always add a bit more liquid later...Puree in a blender until smooth.
For the topping simply toss the grilled blackened corn kernels with the EVOO, smoked paprika, infused vinegar, and chopped parsley. Use liberally, it provides a great tangy smoky counterpoint to the sweet earthy squash soup. Enjoy!!
Music Break: Nitelite by Bonobo