lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, November 7, 2012

Butternut Squash and Apple Soup

Butternut Squash and Apple SoupI love butternut squash soup, but I have made this version for friends before.  I needed something new and different.  This butternut squash and apple soup from Martha Stewart fit the bill.  I was really wary of the apples in the soup, I was positive it was going to be too sweet.  I was completely wrong.  The cumin brings out all the savory notes of the squash and apple, it is an amazingly smooth and rich soup, with no cream necessary!  This is going to be my new go to butternut squash soup.  It has the texture that I look for, unlike my usual recipe that can get too thick.
Butternut Squash and Apple Soup

1 tablespoon unsalted butter
1 medium onion, diced
1 butternut squash (about 2 pounds), peeled, seeded, and chopped
4 red or golden apples, peeled, cored, and chopped
2 teaspoons coarse salt
1 ½ teaspoons ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
4 ½ cups homemade or store-bought low-sodium chicken stock, plus more if needed

Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, and stock. Add more stock if the vegetables aren’t covered. Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes. Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls
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