I love fall. The change of color in leaves, the beautiful mums on every body's doorsteps, the cooler weather, and most especially the food! Apples, spinach, cauliflower and the variety of squashes are at their peaks right now.
Butternut squash is a comforting fall/winter soup and is one of my favorites.
I love it's sweetness, it's velvety texture. I have found winter squash to be so versatile and can be use in risottos, soups, pasta sauce, and while searching the blogosphere found recipes of ice cream, crisps and even smoothies!!!!
You will need, one big leek, 3 garlic cloves smashed, 1 tbsp of fresh ginger chopped, one big butternut squash and 2 medium size potatoes.
Heat olive oil and a little knob of butter (I didn't say it was a skinny soup!!!) over medium heat, add leek, garlic and ginger and saute for 3/4 minutes.
Add squash and potatoes, salt and stir everything together,
cover with water, or half water half chicken (or vegetable) broth, bring to boil . Reduce heat and simmer, stirring occasionally, for about 20 minutes or until the
potato and squash are tender when poked with a fork.
Using a blender, puree in batch until mixture is very smooth
A this stage if serving right away add in a dollop or 2 of heavy cream...
...and serve with a sprinkle of bacon bits (real ones, of course!!) and toasted bread.
2 T. extra virgin olive oil
5 c. [1 1/2 lbs] of butternut squash peeled and cubed
2 potatoes, cubed
leek, washed and sliced
3 garlic cloves smashed
1 tbsp of fresh ginger chopped
salt and freshly ground black
8 to 10 cups of water or half water, half chicken broth (or vegetable broth if you prefer)
Monday, October 1, 2012
Today for the first time I decided to try baking with pumpkin. I wasn't really sure if I was going to like anything made out of canned pumpkin, but those muffins are the tastiest muffins ever!!!! Moist, sweet just like they should be, and....they have chocolate, now what not to like!!!!! Can you believe that even my oldest son and my hubby tried them and liked them!!!!
- 1 2/3 cup All-purpose Flour
- 1/3 to 1/2 cup Sugar (I don't think it needs more, but you can adjust the quantity as your liking)
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 Tb Pumpkin Pie Spice
- 2 eggs
- 1 cup canned pumpkin
- 1/2 cup butter, melted or 1/4 cup butter and 1/2 cup of buttermilk for a lighter version
- 1 cup chocolate chips
Preheat oven to 350 degrees
Spray muffin pan with cooking spray or line with paper baking liners.
In a medium bowl, combine flour, sugar, salt, baking soda, baking powder, and pumpkin spice. Set aside.
In another medium bowl, combine the eggs, pumpkin, and melted butter. Add the pumpkin mixture to the dry mixture. Stir until just moistened (batter may be a little lumpy). Fold in chocolate chips.
Spoon batter into the muffin cups and bake for about 20 minutes.