Roasted Butternut Squash Soup

I am a true foodie — a meal made with love is the way to my heart. There is this weird excitement I feel when I have the time to really explore & discover new things to cook. I get my second wind as soon as I get to the grocery store after being at work all day. When I’m in the kitchen I feel like I am creating art (I know I’m not the only one) Adding new spices & playing with food I have yet to discover… I’m tellin’ ya, my stress melts away like butta! But what makes me even happier is when I get to share my “art” with the people I love, that is what makes cooking truly wonderful for me.

I’m learning to make it work in the kitchen when I have random things around. You know the whole “There’s no food!” feeling but your fridge/cupboards are pretty full? This used to overwhelm me but now I enjoy the challenge. I did some browsing online & created this recipe with what I had on hand & I have to say… I’m quite proud of it.

Maddy, one of my oldest and best friends, is visiting from DC. I see her twice a year if I’m lucky. I decided to make this because it’s a new Fall favorite. It was so fun having a girls night that wasn’t via Skype. She’s hilarious, I am so thankful for our friendship.

Maddy visiting 10/13/13

Roasted Butternut Squash Soup with red pepper and sweet apples

| Preheat oven to 375 while prepping ingredients |

  • 1 tablespoon unsalted butter
  • 2 medium onions, diced
  • 1 large red pepper, diced
  • 3 cloves of fresh garlic (minced)
  • 1 butternut squash (peeled, seeded, and chopped)
  • 2 red apples peeled, cored, and chopped
  • 2-3 teaspoons of coarse salt (add as you go if necessary)
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups vegetable stock
  • 2 1/2 cups water
  • 1 Jalapeno chile, thinly sliced, for garnish (optional)
  • Toffuti Sour Supreme (vegan sour cream replacement) for garnish (optional)

Step 1. Once your squash is cut & de-seeded rub it down with some olive oil. Place it on a pan covered in tinfoil (easier to clean up) & bake for 30-40 minutes.

Step 2. Once the squash is cooled & cut into smaller pieces melt your butter in a large pot over medium heat. Add garlic, onion, red pepper, squash, and apple. Cook on low for 10-15 minutes until everything is cooked down and soft.

Step 3. Add veggie stock, water, cayenne, cumin, coriander, black pepper, and salt. Bring to a boil. Reduce to simmer & cook until veggies are very soft (about 30 minutes)

Step 4. Pour small batches into a food processor or blender until it’s a smooth consistency. Add blended soup to pan & heat over low. I check my flavor during this time to see if I need anymore salt etc. and thin it out with more veggie stock if necessary.

Serve with Sour Cream/Toffuti & jalapeno slices for garnish if you’d like

Apple butternut squash soup

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French Onion Soup

My Aunt Kerry is not only the sweetest woman in the world but she is also an amazing cook. When I think of her I think of summer days, white sand, delicious meals & the queen of family time. I am so lucky to have her as my auntie. She recently gave me my first cook book & tonights dinner was the first of many that will come from it. Thank you so much Aunt Kerry, the second I saw all of the delicious recipes I was making meal plans like it’s my job.

The most difficult (& by difficult I mean time consuming) thing in this recipe is chopping & cooking your onions. Give yourself plenty of time, and I recommend buying yourself a Kitchen Aid chopper to make it easier on your eyes. I also bought oven-safe bowls from Smiths Marketplace that are PERFECT.

On the menu tonight: French Onion Soup

You will need:

  • 6 large white, sweet onions thinly slices
  • 3 Tbsp of butter
  • 6 Beef bouillon cubes dissolved in 6 cups of water
  • 1 1/2 tsp Worcestershire Sauce
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 6 slices of French bread or toast
  • 1/4 cup of grated swiss cheese

Your Steps

  • Brown the onions in butter in a large deep skillet until tender.
  • Add bouillon (mixed with the water) and seasonings. Heat thoroughly.
  • Place a slice of toasted bread in each soup bowl either before or after pouring soup in the bowl. Sprinkle with (plenty) of cheese & broil for a few minutes. Enjoy!

I’m not a proud cook or anything…. :)