Tuesday, October 22, 2013

Pretzel Bread Bowls & Butternut Squash Soup

Fall means a few things to me, and two of them are baking and soup!  And (as long as you have strong arms or a stand mixer), these two easy recipes will keep you ready to fight the impending frost.

First, I made these pretzel bread bowls.  And luckily, my trusty helper Little Man was there to help dump in the flour and make a mess.  Though the entire process took some time (20 minutes of mixing and kneading, an hour of rising, 25 minutes to punch down/separate/rest, 10 minutes of baking soda bath, 20 minutes of baking), it really couldn't have been easier.  And we fought over the left-over bread bowls...because apparently having 6 left over wasn't enough to make us all happy.

While they cooled, I made the butternut squash soup.  Very easy to do from scratch and it takes maybe 30 minutes and will feed 4 people LARGE soup portions.  Can be made vegan or vegetarian by using oils and water or veggie stock.

Butternut Squash Soup
1 large Butternut Squash, peeled and cut into 1 inch cubes
1 small onion, diced
1 quart of chicken stock (box or home made)
1 tsp of sage
1 bay leaf
1/4 cup cream or half and half
salt and pepper to taste

Put a stock pot over high heat with a tablespoon of olive oil or butter.  Once it starts to glisten, add in the onions, sage and bay leaf and pinch of salt.  When the onion is slightly translucent add in the squash.  Saute about a minute until the squash starts to turn a bit darker.  Add in enough stock to just cover the squash and bring to a bowl.  Put the lid on, turn the heat to medium, and cook until the squash is soft.

Take off the heat, remove the bay leaf. Using a stick blender, blend away until all the soup is smooth (can be done in a traditional blender as well in stages).  Add the half and half, stir and return to the heat for a few minutes until it's nice and hot again. 

Serve with a sprinkling of sage or a dusting of nutmeg.

Can be made vegan or vegetarian by using oils and water or veggie stock.
Freezes REALLY well.

No comments:

Post a Comment