[barryg1]

[ QUOTE ]
Barry, plz a written version of the recipe.

[/ QUOTE ]

This whole thing started because Scott Huff and Alex Enriquez (both top pokerroad jokesters) sounded a red comedy alert on the morning of the day before Thanksgiving. They thought it would be hysterical if I red a recipe and put it on Tips from the Bear.

They searched for funny recipes and gave me a choice of reading about Butternut Squash Soup or Cranberry Chutney.

I chose the soup recipe, and each time I read it I made mistakes, but also came up with new things to throw in, the last being the Eugene Todd Bro inside joke.

Here is what they expected me to read deadpan. I hope everyone agrees my embellishments helped.

BUTTERNUT SQUASH SOUP
extra virgin olive oil
1 stick butter
1 or 2 large sweet onions, chopped
½ large fennel bulb with "fern"
1 large butternut squash
2 large carrots
white wine or Zinfandel
fresh sage
4 cans chicken broth (may use low sodium)
Pour generous amount of olive oil to cover bottom of a stock pot.
Add 1/4-1/2 stick butter. Heat over low-medium heat.

Add chopped onion. Cook until translucent.

Clean fennel bulb and the fern (the fern is the top, finely-leafed
portion of the fennel) under cold water and pat dry. Detach some fern
from stems, discarding stems (they can be pithy).

Chop bulb, discarding tough outer layer. Add chopped fennel bulb to
onion and continue to sauté over low heat, stirring occasionally.

Peel squash and carrots. Cut squash into medium sized cubes; slice carrot.

Add approximately 2 teaspoons salt to pan (Kosher salt preferred), and
sprinkle with pepper (use white pepper if available).

Turn heat to medium, add 1/4-1 cup wine to onion and fennel; cook until
alcohol "burns off", approximately 4 to 5 minutes.

Add carrot and squash to pot. Add 4 or 5 cans of chicken stock and
remaining butter. Cover and bring to a slow boil.

Mince several sage leaves and chop reserved fennel fern. Add to pot.

Reduce to simmer, and cook until vegetables are very tender.

Flavor with a dash of cinnamon, cayenne pepper, curry powder, nutmeg,
ginger, if preferred.

Remove soup from heat and puree with hand mixer/blender.


P.S. I've heard they have other holiday plans for me.