A Sassy Soup
Baby, it’s getting cold outside! Want a delicious way to warm up? This simple soup recipe is a good way to get started.
My Butternut Squash Soup with Red Pepper Mousse is satisfying and packed with love-inducing ingredients. Penis-friendly foods like carrots, garlic and onions have been used for centuries for everything from sexual vigor to increased potency. Onions were served at wedding feasts of both the ancient Greeks and Romans to “seek the door of Venus.” Palestinian grooms wore a clove of garlic close to their buttonhole to ensure a good wedding night. Caligula, the famously licentious Roman emperor, once convened the senate and then fed the assembly a spread of carrot dishes in the hope that they’d all get down to business in the form of an orgy.
More recently, Italian women living in the countryside fed their lovers cumin seed to “ensure their continued attachment and fidelity.” It’s thought to heat the blood and inflame the fires of lust.
This is one of my more elaborate recipes, and the sexy news is that you can make all or part of it in advance. The mousse can be chilled for up to 2 days. The soup can be made up to 3 days ahead and cooled, uncovered, then chilled, covered. Reheat soup as indicated. With so many stimulating, aphrodisiac ingredients packed into one delicious bowl, it’ll be worth the effort! ~~~
Butternut Squash Soup with Red Pepper Mousse
SEXY FOODS: winter squash, carrot, cumin, onion, garlic
Mousse
One-half 12-ounce jar roasted red peppers, drained, rinsed and patted dry
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon sherry vinegar
1/8 teaspoon Hungarian hot paprika
1/8 teaspoon salt
1/4 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 tablespoon water
1/4 cup chilled heavy cream
Soup
3/4 cup chopped carrot
1/2 cup chopped onion (about 1/2 large onion)
1 clove garlic, minced
1/4 California bay leaf or 1/2 Turkish bay leaf
1 1/2 tablespoons extra virgin olive oil
2 to 2 1/4 pounds butternut squash, seeded, peeled and cut into 1-inch pieces (9 cups)
1/2 teaspoon salt
1/4 teaspoon ground cumin, or more to taste
1/8 teaspoon freshly ground black pepper
2 1/2 cups reduced-sodium chicken broth
1 3/4 cups water
1. To make the mousse: In a blender or food processor, puree the peppers, oil, vinegar, paprika and salt until very smooth.
2. In a 1-quart heavy saucepan, sprinkle the gelatin over the water and let stand 2 minutes to soften. Heat the mixture over low-heat, stirring, just until gelatin is dissolved. Remove from heat and whisk in the pepper puree, 1 tablespoon at a time.
3. With an electric mixer, beat the cream at medium speed until it just holds soft peaks. Fold in the pepper mixture gently but thoroughly, then cover surface of mousse with plastic wrap and chill until set, at least 2 hours.
4. To make the soup: In a 6- to 8-quart heavy pot over medium heat, cook the carrot, onion, garlic and bay leaf in the oil, stirring occasionally, until vegetables are softened, 5 to 6 minutes. Add the squash, salt, cumin and pepper, and cook, stirring occasionally, until squash begins to soften around the edges, about 15 minutes. Stir in the broth and water and bring to a boil. Reduce heat and simmer, covered, until vegetables are very tender, 35 to 45 minutes. Discard the bay leaf.
5. Blend the soup with an immersion blender, or working in batches, blend the soup in cleaned blender until smooth. (Use caution when blending hot liquids).
6. If not serving immediately, cool and refrigerate. Just before serving, reheat the soup over low heat.
7. Ladle into bowls and top each serving with 1 1/2 tablespoons of mousse.
Bon Appétit, et Bon Amour!
Linda De Villers, PhD
