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Posts Tagged ‘gluten free butternut squash soup’

It’s cold, grey and rainy today – a good day for soup!  There is nothing more inviting in the midst of a lazy Sunday than to smell the aromas of spices and sweet vegetables throughout the house.  One of my all-time favorites, butternut squash and apple bisque, delivers sweet mouthfuls of goodness with a good boost from cinnamon and nutmeg.  This soup makes an excellent first course to a special fall meal or a lovely luncheon main and although the results are impressive it is deceptively easy to cook.

I first started making this soup in Canada during the fall when I lived in to my first apartment with my good friend Jill.   We were both novice cooks, liked to experiment with wholesome foods and share our creations.  Both of us loved the sweet flavours in this soup so we looked forward to enjoying a bowl and a good gab. Jill’s most memorable creation for me was a soft goat cheese, raisin and spice carrot sandwich.  Years later I found a similar recipe for such a sandwich on the internet and as you would guess I make myself.  Delicious!   She was definitely on to something.

Butternut squash is best in the fall so now is the time to enjoy this gem.  MaryFrances has created a couple of gorgeous wine pairings that will send you into heaven.  I wish you a happy fall enjoying all the beautiful produce and look forward to cooking with you soon.

Continue for recipe and here for a lovely wine pairing

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Soup ingredients
3 tbsp veg oil
2 tbsp minced shallots
1 celery stick diced (optional)
1 golden delicious apple, peeled, cored and diced
1 1/2 tsp cinnamon
1 tsp nutmeg
3 cups butternut squash, peeled and diced
4 cups homemade chicken stock (no salt)
1/3 cup heavy cream
1. Heat the oil in a heavy pot over med heat.
2. Sweat the shallots and apple (optional celery) for 5 to 8 min.  The shallots should not gain any colour just softness.
3. Add the cinnamon and nutmeg and cook for 1 min (reduces the raw flavour of the spices)
4. Add the butternut squash and chicken stock.
5. Bring to a boil, reduce to med low heat to simmer for 30 min.  Taste mid way through for sweetness, cinnamon and nutmeg,  If squash is not too sweet add a bit of white sugar and more spice if desired.
6. Test the squash are tender after 30 min. If so, add the cream, stir in and then puree the mixture in a food processor, with a blender or if you have a hand held blender.
7.  Taste for salt and pepper
Optional Toppings for serving
A.
1 large red delicious apple, cored and diced
1 tbsp butter
1/4 tsp cinnamon
1/4 tsp nutmeg
1.  Melt the butter, add the spices and cook for a minute.
2.  Add the apple and cook until soft, about 2 min.
B.
A dollop of creme fraîche in the middle of the soup with a few roasted pumpkin seeds.

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