To Market to Market: Butternut squash soup
My daughter and her husband have been here from Tennessee so I've been seeing my life and my neighborhood through their eyes. I picked them up at the airport, left the car in short-term parking, and we took the light rail into downtown Seattle. First things first—we went straight to the Pike Place Market and lunch at Seatown, one of Tom Douglas's new restaurants. We were fortunate to bump into "Restaurant Week" which featured a multiple choice, three-course menu for $15.00. Three people—three different lunches. First course, "satina" potato soup, baked oysters with honey crisp relish, or a chop salad. Second course: broiled salmon collar cassoulet, rotisserie tri-tip with hash browns and a fried hen egg or pumpkin spoon bread with roasted mushroom gravy and spiced pecans. Third course: chai tea creme brûlée, apple dumpling, or buttermilk peach sherbet with ginger snaps. We could not go wrong.
Roasted oysters
Satina potato soup
We tarried a bit longer than optimal, then strolled through the market past the vendors, street musicians, produce stands, and flying fish. Down 1st Ave, "Girls, Girls, Girls", questionable street negotiations, and into the Seattle Art Museum. After about two hours we had absorbed all the beauty we could hold and walked over to Westlake and the light rail back to the airport. Good food, surprising weather, and great company.
Butternut Squash Soup (City Restaurant)
1 large butternut squash—1 1/2 lb.
2 tablespoons butter
2 medium onions, sliced
1 1/2 teaspoon salt
3/4 teaspoon white pepper
4 cups chicken stock
1 cup heavy cream
1 cup 1/2 and 1/2
squeeze of lime
Preheat oven to 450 degrees. Bake squash, cut-side down, in a foil-covered roasting pan with about 1 inch water, until soft, 45-60 minutes. When cool, scrape out interior flesh and reserve.
Melt butter over moderate heat in large stockpot or Dutch oven. Saute onion with salt and pepper until golden, 10-15 minutes. Add squash and chicken stock. Bring to boil, reduce to a simmer, and cook uncovered about 10 minutes
Puree in a blender until smooth. Pour back into pot and add cream and 1/2 and 1/2. Return to a boil and remove from heat.
Serve with dollop of yogurt or sour cream and a squeeze of lime.
The renaissance man—guitar, harmonica, and hula hoop
Balloon man
Who knows?
Sweet-faced cellist
Inopportune: Stage One, Cai Guo-Qiang
Some/one, 2001 Do Ho-Suh, made completely of military dog-tags
Life-sized African figures, with tennis shoes
Roasted oysters
Satina potato soup
We tarried a bit longer than optimal, then strolled through the market past the vendors, street musicians, produce stands, and flying fish. Down 1st Ave, "Girls, Girls, Girls", questionable street negotiations, and into the Seattle Art Museum. After about two hours we had absorbed all the beauty we could hold and walked over to Westlake and the light rail back to the airport. Good food, surprising weather, and great company.
Butternut Squash Soup (City Restaurant)
1 large butternut squash—1 1/2 lb.
2 tablespoons butter
2 medium onions, sliced
1 1/2 teaspoon salt
3/4 teaspoon white pepper
4 cups chicken stock
1 cup heavy cream
1 cup 1/2 and 1/2
squeeze of lime
Preheat oven to 450 degrees. Bake squash, cut-side down, in a foil-covered roasting pan with about 1 inch water, until soft, 45-60 minutes. When cool, scrape out interior flesh and reserve.
Melt butter over moderate heat in large stockpot or Dutch oven. Saute onion with salt and pepper until golden, 10-15 minutes. Add squash and chicken stock. Bring to boil, reduce to a simmer, and cook uncovered about 10 minutes
Puree in a blender until smooth. Pour back into pot and add cream and 1/2 and 1/2. Return to a boil and remove from heat.
Serve with dollop of yogurt or sour cream and a squeeze of lime.
The renaissance man—guitar, harmonica, and hula hoop
Balloon man
Who knows?
Sweet-faced cellist
Inopportune: Stage One, Cai Guo-Qiang
Some/one, 2001 Do Ho-Suh, made completely of military dog-tags
Life-sized African figures, with tennis shoes
Posted by Marla Nichols at 10/25/2011 8:53 AM 
Categories: Appetizers, Soup, City Restaurant, American
Tags: Seattle light rail Pike Place Market Tom Douglas Seatown butternut squash soup Seattle Art Museum
Categories: Appetizers, Soup, City Restaurant, American
Tags: Seattle light rail Pike Place Market Tom Douglas Seatown butternut squash soup Seattle Art Museum
Loved the pictures! Ronnie is indeed a renaissance man!
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