The following recipe came to us from the Vail Daily. Chef Marc Rouse operates Food! By Marc, a cooking studio, private chef kitchen and market in Avon. He practices Ayurvedic cooking techniques, an Indian system of matching meals to the season.
“I think is really comes down to a personal commitment of wanting to be healthier,” Rouse said. “And having a consciousness of a higher responsibility of who you are and what you want to be.”
Details at foodandwinebymarc.com.
Here is one of his favorite winter recipes:
Butternut Squash Soup
2 butternut squash, halved, deseeded
1 cup chopped yellow onions
1/2 cup chopped garlic
32 ounces vegetable broth or stock
1 ounce Colorado goat cheese (chevre)
3 ounces olive oil
1 ounce sun-dried tomatoes, softened in water and minced
2 to 3 ounces white wine
1 lemon, juiced
Salt, to taste
Fresh ground black pepper, to taste
Preheat oven to 375 degrees. Brush cut squash surface with olive oil and season with salt and pepper. Bake squash until fork tender or about 35 minutes. Remove squash from the oven, let cool and remove flesh from skin. In a 3-quart stockpot add remaining olive oil. Heat the oil then add onion. Cook and stir for about three minutes and add the garlic, cooking for another three minutes. Deglaze the pan with white wine. Next add the stock and the butternut squash. Bring to a boil and lower heat to simmer. Cook for 20 minutes, remove from flame, and puree the soup with a hand blender. Put the soup back on the flame and simmer another 20 minutes. Season with salt, pepper and fresh squeezed lemon to taste. Garnish with goat cheese and sundried
tomatoes.
Makes four servings.