I’ve written about Salt and Colterra before, the much loved, farm-to-table restaurants in Boulder and Niwot from Chef and Restauranteur Bradford Heap. I even judged alongside Bradford in the Love Apple Festival earlier this year. He’s wonderful and his soul and passion for cooking is felt with each of his restaurants, staff and food.
As Thanksgiving approaches they were kind enough to share two recipes, a curried butternut squash soup and maple spiced pumpkin pie! Enjoy.
Curried Butternut Squash Soup – Source: Executive Chef, Michael Drazsnzak , Colterra Food and Wine
You Will Need:
- 1 Large organic butternut squash
- 1 large organic yellow onion
- 1 large organic carrot
- 1 tablespoon madras style curry powder
- ½ cup organic heavy whipping cream
- 2 tablespoons unsalted organic butter
- Kosher salt to taste
- Canola oil
- Extra virgin olive oil
- Cold water
- Fresh parsley
- Pre-heat oven to 375F. Cut squash in half lengthwise and remove seeds with a large spoon. Coat squash evenly with canola oil and place flesh side down on a baking sheet lined with wax paper. Roast squash in the oven until it is fork tender (approx 30 min.) Remove and let cool.
- When the squash is cool, peel the onion and carrot and chop into small pieces. In a 4 quart heavy bottomed sauce pan, heat 2 tablespoons extra virgin olive oil over medium heat. Add the onion and carrot and sweat until the onion is translucent. Add the curry powder and cook one minute longer.
- Scoop the flesh from the squash and add to the pot. Add just enough cold water to cover the vegetable mixture. Over medium-high heat, bring to a boil stirring frequently. Reduce heat and simmer for 20 minutes.
- In a blender, puree the soup in small batches until smooth and transfer to a separate container. When all of the soup is pureed, transfer the back to the sauce pot and bring to a simmer over low heat. (note, if the soup is too thick, add a little water while pureeing to thin it out)
- Wisk in the butter and cream and add kosher salt to taste.
- Serve piping hot, garnished with fresh parsley and a drizzle of extra virgin olive oil.
Colterra Food and Wine | 210 Franklin Street | Niwot, CO | Colterra.com
Maple Spiced Pumpkin Pie | Source: Executive Chef Kevin Kidd, SALT
You Will Need:
For the Filling:
- 1 Sugar Pumpkin
- ½ Cup Maple Syrup
- 1 ½ Cups Milk
- 2 Eggs
- 1 Tbsp All Purpose Flour
- 1 tsp Cinnamon
- ¼ tsp Freshly Grated Nutmeg
- ¼ tsp Ground Ginger
- ¼ tsp Ground Cloves
- ½ tsp Salt
For the Crust:
- 2 ½ Cups All Purpose Flour
- 1 tsp Salt
- 2 Sticks Ice Cold Butter-Cut into Small Pieces
- About ½ Cup Ice Water
- To assemble the crust: Place the flour, salt, and cold butter into your food processor and pulse until the butter is about the size of peas. Next add the water a tablespoon at a time until the dough starts to come together. Wrap the dough ball in plastic and place in the refrigerator for 30 minutes.
- To roll the dough: Place on a lightly floured surface and gently roll the dough until it is about 1/8th of an inch thick, then place in your favorite pie dish. Trim the excess and crimp the edges of the crust with your fingers to give a nice decorative look to your finished pie.
- For the filling: Cut the sugar pumpkin in half, remove the seeds, and place cut side down on a baking sheet. Bake for about 30 minutes, or until the flesh is tender. Let cool completely before scooping the flesh out and pureeing in a food processor. Measure out 1 ½ cups of puree for this recipe.
- In a large bowl combine the puree, maple syrup, eggs, and milk. Sift in the rest of the dry ingredients and whisk thoroughly to combine.
- Pour the filling into the pie shell and place into a preheated 400 degree oven. This will need to bake for approximately 40 minutes, or until the filling is firm and a knife inserted into the center of the pie comes out clean.
SALT the Bistro | 1047 Pearl Street | Boulder, CO | saltthebistro.com