Spiced Apple Butternut Squash Soup

Spiced Apple Butternut Squash Soup

This recipe is dedicated to 4 people without whom I wouldn’t have been able to make this particular soup. 🙂 Thank you so much, to my Uncle David for growing such magnificent butternut squash, my Grandma and Grandpa H. for the delicious apples from their home orchard, and to my Aunt Pat and Uncle Mike for driving them all the way across the country to me!

Also, a special thanks to my Aunts for braving the mountain to come enjoy this soup with me.

Spiced Apple Butternut Squash Soup

1 medium Butternut squash

4 medium apples

1/4 c. Lime or lemon juice

1 Tb. Ginger, diced

1 c. Red onion, diced

1/2 c. Leeks or green onion, diced

1/4 c. Garlic, diced

3+ Tb. Olive oil

1+ tsp. Sea salt

1-2 tsp. Cinnamon

1/4 tsp. Allspice

1/4 tsp. Nutmeg

1/4 tsp. Coriander

1/8 – 1/4 tsp. Cayenne (optional)

1 c. White wine

3 c. Water or Vegetable Stock

1/8 tsp. Maple Extract (optional)

1/2 c. Parsley, chopped

Sea salt & Pepper to taste

Roast Butternut Squash

Preheat oven to 400 F.

Slice squash in half, brush with olive oil and sprinkle with salt and pepper.

Place in baking pan and roast about 1 hour, depending on size.

Squash should be spoon tender. When done, take out and let cool.

While squash is cooking, prep apples by peeling and then chopping into a bowl with lime juice and ginger.

Apples soaking in ginger and lime. Diced garlic, onion and leek.

Heat olive oil in soup pot to high.

Add garlic, onion and leeks. Saute until slightly translucent.

Add spices, continue cooking and add wine.

Stir well and add apple mixture.

Reduce heat to medium-low.

Apples cooking down with onions and spices.

Let apples cook down for about 5 minutes.

Start adding spoonfuls of squash to soup.

Stir in water or stock and bring heat back up to high until starting to boil. Bring heat back down to low simmer.

Let simmer for 20 – 30 minutes.

Remove from heat and blend with immersion blender to desired thickness.

(If you don’t have an immersion, use a regular blender. Be careful..it’s hot!)

Return to heat. Taste and adjust seasoning.

Stir in 1/2 c. parsley.

Serve warm or chilled with a little parsley on top.

Spiced Apple Butternut Squash Soup

Purple Potato Leek Soup

Purple Potato Leek Soup and Grilled "Cheese" Sandwich

When I was a kid, my family used to tell me I was going to turn into a potato, because I ate so many. Baked potatoes, mashed potatoes, french fries, doesn’t matter. If it’s a potato, chances are I will love it.

As I’ve grown up over the years, my tastes have become more sophisticated, but my love of potatoes has never waned. This Potato Leek soup is a warm hearty fall soup and a great way to get your potato fix.

I paired this soup with a super simple grilled “cheese” sandwich made with Udi’s White Rice bread and Galaxy Mozzarella Rice Cheese.

Purple Potato Leek Soup

Purple Potato Leek Soup

6 Tb. Butter

1/4 c. Garlic

1 1/2 c. Leeks, diced

1 c. Celery, diced

1 tsp. Sea salt

1 Tb. Tarragon

1/4 – 1/2 tsp. Cayenne

1/2 tsp. Black pepper

1 c. White Wine

6 – 8 c. Potatoes, peeled and quartered

4 – 6 c. Chicken or Vegetable Stock

1 c. Carrots, sliced

1/4 c. Fresh Basil, chopped

Sea salt and Pepper to taste

 

Potatoes, Leeks, Garlic, Celery and Carrots

Heat soup pot on high heat.  Add 3 Tb. butter or oil to pot.

Add garlic, leeks and celery and saute until slightly translucent.

Add tarragon, cayenne, salt and pepper. Mix well and add white wine.

Stir while wine soaks into vegetables and reduces.

Add potatoes, stir and saute for a few minutes.

Add stock. Bring to a boil, then reduce heat to a medium – low simmer.

Let cook until potatoes are falling apart. Remove from heat.

Puree with immersion blender to desired thickness.

Return to heat and add the carrots and remaining butter.

Bring back up to a boil and then let simmer until carrots are cooked.

Top bowls of soup with a pinch of fresh basil.

Purple Potato Leek Soup

Cream of Chicken and Wild Rice Soup

 

Cream of Chicken and Wild Rice Soup

 

Cream of Chicken and Wild Rice Soup

Olive oil or Butter

1/4 c. Leeks, small dice

1/4 c. Red onion, small dice

2 Tb. Garlic, minced

1 Tb. Tarragon

1 Tb. Thyme

1 tsp. Garlic powder

1/4 tsp. Coriander

1/4 tsp. Cayenne

1/4 Black Pepper

1/4 c. Tapioca flour

3 – 4 c. Rice  milk, plain

3 – 4 c. Chicken stock

1 1/4 c. Carrots, small dice

1 1/4 c. Celery, small dice

1 c. Wild rice, dry, cooked

2 c. Chicken, cooked

1/4 c. Fresh parsley, chopped

1 c. White wine

Sea Salt to taste

If you make your stock and cook your chicken together, you save time and gain a richer, more pure flavor to your soup broth. Stock is SO easy. Or you can use a good store bought kind( I use Pacific Natural foods).

 

Chicken Stock

 

 

Chicken Stock

 

Into a medium large stock pot, throw any vegetable odds and ends that you have. The ends from the celery, carrots and onions for the soup. Add a few tablespoons of any fresh herbs you have on hand and 1tsp. of a couple of your favorite dried herbs as well. Don’t forget to season with salt and pepper as well. Add one skin on, bone in chicken breast. Cover with water and simmer until chicken is done. Continue simmering vegetables until well cooked. Strain broth. Set chicken aside to be diced when cool.

 

 

Leeks and Red Onion

 

Heat 2 Tb. oil in soup pot to medium high heat. Add leeks, onions, garlic, herbs and spices.

Saute until translucent, add 2 Tb. more oil and dust with tapioca flour. stir continuously and begin adding 1 c. rice milk.

Continue stirring rice milk into flour and onions. As mixture thickens add more rice milk.

Mix in carrots and celery. Add 3 c. broth.

Bring to a low boil. Add diced chicken and wild rice.

Add desired amount of rice milk and/or stock, white wine and salt.

Reduce to medium or medium -low. Maintain low simmer until vegetables are tender.

Serve with Naan or English muffins.

 

 

Cream of Chicken and Wild Rice Soup