John’s Creamy Apple & Butternut Squash w/Curry Soups….

This recipe makes 6 servings. Read this entire recipe before jumping in.
Ingredients:
1. Butternut Squash. One med-large sized butternut squash was used for this recipe. Cut, clean, peel..whatever it takes to get a bunch of squash squares to put into some hot chicken stock.

2. Apples. One large or two med apples will do. There are so many different types of apples to choose from. Braeburn apples (sweet with a hint of tart) were on sale, so I used them. Granny Smith will make for a much tart-er version, but the brown sugar you add will balance it. (hint: use any apple you want) Peeled and cored, drop them into the hot chicken stock along with the squash.

3. Chicken Stock. 3-4 cups of stock. Enough to just cover the squash & apples.

4. & 5.Onion & garlic. 2 small finely diced onions or shallots and a teaspoon of minced or finely chopped garlic. I add these two ingredients too almost all my dishes. (except ice cream)

6. & 7. Butter and Olive Oil. Used to sauté the above two ingredients.

8. Heavy Whipping Cream. Just a few tablespoons. Half/Half works also; for a few less calories.

9. Curry. I used a full teaspoon of curry. You can adjust this down a bit depending on the type of curry you are using. I use a Chinese curry because I had some left, but Thai and Indian curries work equally if not better. (you really only need ½ teaspoon)

10. Brown Sugar. I like to add a couple tablespoons of brown sugar for balance. A teaspoon of honey also works or anything you like to sweeten this soup.

11. & 12. Salt & Pepper…..to taste. Salt enhances most all foods, so it’s a no-brainer. I like freshly ground pepper just before I serve the dish. See photo if you can’t picture it.

13. Parmesan Cheese…., I microplane some Parmesan Cheese over the soup right before I serve it. Do so right at the table for an even better presentation. Buy a microplane if you don’t have one, it’s the 2nd most valuable tool in my kitchen. Wine is the first.
 
Now what?
1. In your large soup kettle, Sauté the finely chopped onions and garlic in a tablespoon of butter and a glug of Extra Virgin Olive Oil. If you don’t have EVOO, use VOO, nobody will know. 3-4 minutes of sautéing should be enough. Now add the chicken stock to the onions and garlic.

2. Heat the 3-4 cups of chicken stock. Stock, broth, bouillon….you pick.

3. By now your sou chef should have cut up the squash and apples. If not, fire him/her and do it yourself.

4. Slip the squash and apples into the stock and bring to a boil. Try very hard to not watch the pot boil. Reduce heat and simmer until items are very soft. Oh, maybe 24 minutes, plus or minus.

5. At this point, I remove the pot from the stove, and move it closer to the outlet so I can blend this mixture with my immersion blender. If you don’t have an immersion blender, buy one.

6. Blend for several minutes until the mixture is relatively smooth and to the texture you want.

7. I like to add a few tablespoons of heavy whipping cream, but I’ve have used half/half and even reg milk. Besides adding the creamy part of the description, and thickening agent, it also changes the color of the soup. I have also used bread, yes, bread, as the ‘thickening’ agent. Experiment.

8. You can toss in your curry, salt and brown sugar at this time and give the blender another buzz, but often I add these ingredients after the pot goes back onto the stove which has now been set to low. (not warm, low which is slightly warmer than warm) Note: If this is your first time at making this soup, I recommend you add the curry/salt/sugar a little at a time, tasting along the way until you like the results.

9. Your soup is ready when you say it’s ready. If I plan to serve it that day, I will keep it on low for several hours. I prefer to make this soup the day before, refrigerate it overnight, and then reheat it an hour or two before the dinner. The flavors just seem to blend better overnight.

10. Just before serving this soup to your guests, generously grate your favorite Parmesan cheese over the soup along with your freshly ground black pepper. I also drizzle just a little cream into the center of the bowl. ENJOY.

The University is in the twin cities of Champaign and Urbana (total population 180,000) in east-central Illinois. Situated about 140 miles south of Chicago, 125 miles west of Indianapolis, and 180 miles northeast of St. Louis.

Nearly 28,000 undergraduate students are enrolled in nine undergraduate divisions, which together offer some 4,000 courses in more than 150 fields of study.

The University enrolls over 9,000 graduate and professional students in more than 100 disciplines.

The University recently recruited 3 brilliant UCSD undergraduates for a unique 1 year Master's program in Mechanical Engineering specializing in nano-engineering.

So is there really a campus in Champaign? Yes.....and a very nice huge one. Here is a small sample of the campus. Enjoy..

Ok, we've seen some pubs and then some more pubs.....do these 3 actually have an apartment? Yes, they do. I spent two nights there. It's a 3 bedroom, 2 bath apartment on the 2nd floor. These pics show the kitchen/dining/living room. Plenty of space for 3 graduate students in the same program. Walking distance from everything including campus. It's about 8-10 blocks from the campus.

So what do these 3 pics have in common? If you answered, "all three are located in Champaign, IL", you would be correct but ......not really.

My friend Jim, from MN, who attended U of IL for a couple years , asked me to check out 7 different places that were around 30 years ago. These 3 are the only ones I found. Dooley's Cochrane's, Panama Red's, and the White Horse remain lost.

Introducing the next level of Mechanical Engineers.......Friday night.

U of IL (part 2)

The picture does say at least a 1000 words......following a few pubs stops, the decision to head 'home' became unanimous. The incredible drawing power of a CAT excavator was too much for this set of three future engineers of America.

Parking.....now that's a 'bad' word in my vocabulary, and the U of IL did not disappoint me. With google map directions in hand, I easily found the Office of Parking building a mile or so from the campus. I was falsely pleased that nobody else had discovered this 'gem' on that particular time of day....3:30pm Friday. I could see at least 5 dedicated employees through the bullet-proof glass. The large sign in the front lobby clearly directed all new pass holders to a small closet sized room down a short hallway where 2 computers beckoned users to log on.

After several futile attempts I approached the thick glass with my simple request......a 2-day visitors pass, please. I was informed that the sign and computers were not intended for visitor's passes. Right. Ok, what do I need to do? A copy of your car's registration form, a completed City of Champaign Parking Registration Form, a valid driver's license, $15.00, and a pound of flesh.

Thanks to David's email and foresight, I was prepared with the appropriate copies and completed forms. This should be simple! Right!

Just so this doesn't become an entire chapter.....the process, for a prepared visitor, was 25 minutes. Five minutes to locate change for a $20. Remember how crowded it was when I entered? The number of applicants remained constant the entire time. ONE.

After receiving the Yellow pass, shown above, I was advised of the 20 blocks where the pass was valid, and that I needed to fine the right meter, the 10-hour ones. And, that I should find a meter, park the car, and not move it, using somebody else's vehicle. What? You have got to be kidding me! (they weren't smiling, so I don't think they were)

I learned later that the parking fine, if I didn't have the pass, was less than the pass. LOL. OH, one must simply shake their head when you come across such gross inadequacies and incompetent processes. Note that I didn't blame the 'friendly' people. (I'm working on it, ok!)

Taylor, David, and Tyler enjoying menu items at The Blind Pig. Pub #1 on our tour. Go to www.blindpigco.com for even more info.

Anna Schweig, my favorite bartender in Champaign, delightfully pours another glass of joy!

If you look closely, this soon to be priceless menu was autographed by Anna.

August 27-29, 2010

Welcome to the University of Illinois Champaign/Urbana campus! It was a 3oo mile weekend road trip to visit David and his cohorts as they begin their adventure of obtaining their Master's degree.

The Silver Sipper performed flawlessly as it slid down the WI and IL highways. Average mpg was 56 on the trip down. With a sticker rating of 48 highway and 53 city, I am more than pleased with the performance.

Our first stop on my inaugural visit Friday night was The Blind Pig. The first of many glasses was the Anderson Valley Anniversary Imperial IPA......most excellent!

For those that have not been to Williamstown, MA or don't even have a clue where it is.....here's a map. NY stateline is to the left, and Vermont to the top. Basically in the corner of nowhere...but absolutely gorgeous country.

I found this list in a Williams College Graduation Newsletter. If you didn't catch it, they state that 11 students completed the program, but they list 14. Quite puzzling!

You've been Ice-ed! Definition is below.

Earl's Feast! Excellent job!

Check out David's expression and add your own caption.

Ice-ed? Let me get this straight, If someone Ice'es you and you don't have a similar Ice beverage within a nominal distance, You have to quickly consume the Ice beverage while kneeling on one knee and pointing towards the sky? Ok, that makes perfect sense! lol

It was a wonderful three days of graduation celebrations with many memories.

The Fab Five enjoy yet another San Diego afternoon at David's former frat house. Note how everybody looked right at the camera.

"Ich bin warm!" cries Robbie.

A beautiful feast prepared by Earl, the chef. Well done!

Between the ceremonies, we met at Robbie's house, where David used to live. Earl had prepared most if not all the food. Good eats and brew was enjoyed by all.

Lori, Ivy, David, and Chris relish the moment!

No, that is not a halo! It's a hang-glider.

Ully & Ivy. I shall name this one: Sisters!

Ivy's thinking......."Only by coincidence did John wear the right shirt! "

A very proud Povoa family.......Augusto, Ully, Ivy, and Jeanette with a hang-glider about to land on her shoulder.

Hey everybody, I can fly now that I have my degree!

David's ceremony was at 8am, while Ivy's didn't start until 5pm. In between, we took these coastal pictures just down the street from the campus.

Who's Spanky?

David and classmate with the tassles officially on the left side. Congratulations!

One very proud dad! I shall call this one: Two Engineers!

It's about time! David and friend show off their watches. David with a Men's data bank complete with calculator and calculus functions......what did you expect? He's an engineer!

Pre-graduation photo......only a few hours away!

Three very proud parents! (Chris is taking the photo) Congratulations David.

The day, Sunday, June 13, 2010, finally arrived. A bit early as the ceremonies began at 8am, but the weather co-operated, hey, it's San Diego, and the graduation went remarkably smooth with almost 600 walking in about 2 hours. The good news, done by 10am. The bad news, The Rock Bottom Brewery wasn't open yet.

Exhausted Ully, Ivy's younger sister, relaxes with her Vanity Fair.

Good things come in 3's!

Now this is truly a pic in a pic. Note the simulated Pacific Ocean as a background!

I shall call this one: Four Clowns!

And that was the end of Day 2 of graduation weekend, UCSD style.

The Captain & Rachel. (the names have been changed to protect the guilty)

David standing at 6' 7" receives a signature Hallmark card from his Dad.

Life is full of decisions.......There are 3 kinds of people in this world; those that can count and those that can't.

This one stands alone and is my favorite for the weekend as Ivy strikes a pose. If you look at the photo for several hours, you might just notice the beautiful flowers I brought to the celebration or the surfer dude in her hair. (Ok, maybe you still don't see the flowers)

Chris receives a complimentary cooking lesson from Augusto. (note how Chris cradles the delicate but robust red wine that is paired with the chef's choice of meat!)

Danny's new name for the day was "The Captain" dubbed by Augusto.

A very proud dad next to his daughter. Congratulations!

The hotel provided the grills, but Augusto provided the magic. Sausages, tri-tips, and picanha. Picanha is the name of the 'roasts' that Augusto grilled. It's a Portuguese cut of meat, similar to a CA tri-tip, but with a layer of fat on one side that adds to the moisture during the 2-3 hour grilling process. Wow, was it delicious, along with several cases of wine to compliment the meal. Thanks again, Augusto & Jeanette!