Ingredients for Soup:
- 3 to 3 1/2 pounds squash-butternut, acorn or a mix; approximately 2, seeded halved
- Unsalted butter, melted, for brushing
- 1 tablespoon kosher salt, plus 1 teaspoon
- 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
- 3 cups chicken or vegetable broth
- 1/4 cup honey
- 1 teaspoon minced fresh ginger
- 1/2 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
Directions
1. Heat the oven to 400 degrees F.
2. Place the squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
3. Scoop the flesh from the skin into a 6-quart pot.
4. Add the broth, honey and ginger.
5. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes.
6. Using a stick blender, puree the mixture until smooth.
7. Stir in the cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
Garnish with roasted pepitas (pumpkin seeds), corn chips, sour cream
Garnish with roasted pepitas (pumpkin seeds), corn chips, sour cream
Gruyere and Apple Sandwich
Ingredients:
- 2 Slices of SOURDOUGH BREAD
- 1 Slice of Gruyere Cheese
- 2 Medium slices of a honey crisp apple, each slice halved
- Butter
Make the sandwich as though you are making a grilled cheese. Enjoy with Butternut Squash soup and a large glass of cold apple cider.
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