Butternut Squash and Apple Curry Soup

The transition from summer to fall has finally sped up and we are feeling more fall like around here these days. Because of this I have a hankering for comfort food. Mac and Cheese, roasted chicken, and definitely some hot soup, lots of hot soup. Since I’ve had a couple of squash hanging around in the fridge I figured it was time for some butternut squash soup. I found this recipe online, gave it a try, and loved it. I think you will too!

(Sorry for the lack of photos, you can check out the recipe at A Cozy Kitchen for some photos of the finished product)

Butternut Squash and Apple Curry Soup
Adapted from A Cozy Kitchen

1 tablespoon unsalted butter
1 tablespoon olive oil
2 cups chopped yellow onions (1 medium sized onion)
1 tablespoon mild curry powder
2 1/2 pounds butternut squash (1 large)
2  sweet apples (I used one honeycrisp and one ginger gold)
1 teaspoons kosher salt
1/4 teaspoon ground black pepper
3 cups chicken stock (veggie or water will also work)

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel, quarter, and core the apples. Cut into chunks.  Peel & cube the squash.

Add the squash, apples, salt, pepper, and 3 cups of chicken stock to the pot. Bring to a boil, cover, and cook over low heat for 40 minutes until the squash and apples are very soft. Puree the soup with a stick blender or run it through a food mill or blender.

Serve with a warm slice of Smitten Kitchen’s carrot cake with apple cider and olive oil and you’ll have the best fall meal!

A few notes:

  • The original recipe called for an additional ½ cup of apple cider to be added in at the end. I had planned on adding it but once I tasted it I realized it was already plenty sweet and had a great apple taste so I left it out.
  • I didn’t actually measure the chicken stock that I added. All I know is that it was more than the 2 cups that the original recipe called for. I added enough to the pot I had to almost cover all the squash and apples. I’m pretty sure it was around 3 cups… a little extra won’t hurt it.
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One Week (& a recipe)

A week from tomorrow I’ll be pulling on my wetsuit, donning my goggles and stretching a swim cap over my noggin to join a few hundred other swimmers in the ocean at the beginning of the Outer Banks Half Ironman. (I supposed that’s not quite accurate as the swim waves don’t have that many people in them, but you get my drift).

To say I’m a little nervous would be an understatement. While I have completed the distance before, that was pre-baby, and things have definitely changed since then. Workouts have been put off for more important things like playing in the sand and building towers out of blocks. I know that my body is ready for the challenge, but I fear it’s going to be slower than my previous half and I’m having a hard time mentally getting over that. The mental game of racing is a tough one, and I know that I don’t have to beat my previous time on every race, but I REALLY want to because in my mind that proves that I am back to my “old” self. But really, I’ll never be who I was back then because I have an awesome little boy in my life who has changed me for the better in so many ways. So I’m trying to keep my mind open and just enjoy the idea of a long day in the water and on the road doing what makes me happy.

But enough about that, let’s talk about what I’ve been up to lately in the kitchen. I made the best corn salsa twice in 2 days over the holiday weekend that I just have to share with you guys. Unfortunately, I didn’t manage to snap any pictures of it but just imagine bright yellow and white corn kernels, a pop of red from the onion and bold green from the cilantro and jalapenos. It was awesome, and literally gone within an hour each time it was served.

Corn Salsa (Original recipe taken from How Sweet Eats)

  • 12 oz. corn
  • ½ a red onion, diced
  • 3 – 4 jalapenos, seeded and diced (keep some seeds in if you like more spice)
  • ¾ cup fresh cilantro, chopped
  • Juice of 2 limes
  • ½ tsp salt
  • ½ tsp pepper

 

Throw everything together, stir, and adjust seasonings to taste. Enjoy! (Best served with Lime Tostitos ;-))

 

Some Notes:

I didn’t measure my corn, and I used fresh corn off the cob because I had it and it was awesome. I used a 4 cup bowl in which I added all the other ingredients first and then scooped in the corn until it was almost full. It was probably more than 12 oz., but I don’t really know. You can’t really mess it up, so go ahead, throw in another scoop, I dare ya!

Maggie’s Coleslaw

Maggie’s Coleslaw

Saturday afternoon we had the family over for a BBQ to visit with my sister-in-law and her family who were in town visiting from Nebraska for a couple of days. Since I had not one, but two heads of cabbage in my fridge from our CSA I knew coleslaw needed to be made to try and control the ever growing veggie population in our refrigerator.

The recipe I used came from a weekly email received from our CSA organizer, Justine, at Denison Farm. The recipe is as follows:

VEGGIES

  • 1 Cabbage
  • 2 Carrots
  • ½ Onion

Grate all of the above into a bowl. (I used a Salad Shooter to quickly chop up my veggies. It worked great and saved a bunch of time, if you have one, use it!)

Best invention ever!
Best invention ever!

DRESSING:

  • 1/3 Cup Apple Cider Vinegar
  • 1 Tbsp Honey
  • 1 Tbsp Dijon Mustard
  • 2/3 Cup Olive Oil (I only used ½ a cup because I ran out while making it and that worked fine)
  • Salt and Black Pepper to taste

Whisk to combine and toss with veggies

All chopped and ready to be tossed
All chopped and ready to be tossed

Serve and Enjoy!

For being such a simple recipe it really was quite good. It’s one I am certainly going to hold on to for those times I want a no fail coleslaw recipe.