WellesleyWeston Magazine

WINTER 2014/2015

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: https://wellesleywestonmagazine.epubxp.com/i/410492

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Page 208 of 227

my coat and boots." According to Alice, the key to her Yiayia's avgole- mono was the chicken stock, which she made with a whole chicken, potatoes, carrots, and celery and left to simmer for hours. "My sister loved to look in the pot, waiting for the opportune time to pull out the wishbone from the chicken and challenge me to a game of tug of war," she adds. "Now, my husband, the chef in the family, continues to make avgolemono, but instead of orzo, he uses alphabet pasta which our kids absolutely love!" While soup gained popularity with the invention of canning in the 19th century, there's nothing like homemade soup for flavor and health benefits. Over the years, soup has evolved from a source of sus- tenance to the ultimate comfort food. Served hot or cold, it can be the 207 w i n t e r 2 0 1 4 / 2 0 1 5 | W e l l e s l e y W e s t o n M a g a z i n e BUTTERNUT SQUASH SOUP By Diana Hnatov, a childhood friend and amazing cook who taught me that you can make soup out of just about anything. This is incredibly easy to make, highly nutritious, and absolutely delicious. 3 leeks (white parts only) Chicken stock (approximately 1 quart, enough to cover all the vegetables when they're in a medium sized pot) Butternut squash (1 whole squash, peeled, seeded, and diced, or 1 package pre-cut squash) 2 Tbsp. butter 1 Tbsp. olive oil Cinnamon, nutmeg, salt and pepper to taste n Wash and dice the leeks. Since leeks grow in sand it's important to clean them well or your soup will be gritty. Cut off the green parts (so your soup isn't green) and the white tip. Slice the leeks lengthwise, then fan out the lay- ers under running water to clean out the sand. Chop the leek and set aside. n Melt the butter in a medium sized pot. Add the olive oil. (It helps prevent the butter from browning, while the butter provides a rich taste). Add the leeks, a dash of nutmeg (optional), and a dash of cinnamon. Stir occasion- ally until the leeks are wilted (about 10 minutes over low/medium heat). Cook them long enough to bring out the flavor, but don't let them brown. n Next, add the squash to the pan and pour in enough chicken stock so the squash is completely covered. More stock makes a thinner soup, but not enough means the vegetables won't get cooked. Cook on medium/high with the cover off (about 20 to 30 minutes until the squash is soft enough to poke a fork through it). Pour the soup into a blender or food processor and blend until smooth. If it's too thick add more chicken stock or a little cream for a richer soup. Pour and serve.

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