Butternut squash soup and butternut squash quickbread

So, it’s been about a month since my last post. That’s probably an indication of how busy I’ve been, but the time away from my blog has been eating at me. Within the last month, Richard came back to the states from Australia and now he is on his next adventure at the Culinary Institute of America in St. Helena, California. We did lots of cooking while he was here, and you will be seeing more blog posts with those recipes later.

But another exciting development since my last post is the move to my new apartment with my new room mate! After many trips back and forth with a dolly, we finally got settled in. But all that work was worth it because the apartment is absolutely beautiful and we feel right at home!

Of course my first blog post from my new apartment had to be about the first meal I cooked in my new kitchen! What meal is more home-y than a nice bowl of soup? I think you’ll really like the spices in this soup. The quickbread isn’t too bad, either!

For the soup:

  • butternut squash (about 3 pounds)
  • 2 tablespoons olive oil
  • 3 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 cloves garlic
  • 6 cups chicken broth (or 6 cups water and one bullion)
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper

Preheat oven to 425 degrees.

Cut the squash in half horizontally; then cut both pieces in half vertically, so you have four pieces of squash. Clean out the seeds and cut the bottom half into two more pieces (you will now have six pieces of squash).

Rub 2 tablespoons of olive oil over the squash, then sprinkle with 2 teaspoons salt and the pepper. Put squash on a baking sheet skin side down, and roast for 30 minutes, or until you can easily pierce with a fork.

In a Dutch oven or large stockpot, heat the butter over medium heat. Add the garlic and onion and sauté, stirring occasionally until the onions are translucent and tender (about 10 minutes).

Use a spoon to remove the squash from the skin and add it to the stockpot with the vegetables, along with the broth, nutmeg, cayenne pepper, and 1 teaspoon salt. Bring to a boil. Lower heat and simmer for 20 minutes. Remove from heat.

Using a blender, immersion blender or food processor, blend the soup in batches until smooth. Return to the pot and keep warm.

For the quickbread:

  • 1 1/4 c whole wheat flour
  • 1/2 c unbleached bread flour
  • 1/4 c rolled oats
  • 1/8 c wheat germ
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 TBS ground cinnamon
  • 1/2 TBS ground nutmeg
  • 1/4 c browned butter
  • 1/2c agave nectar
  • 2 large eggs
  • 1 1/2 c butternut squash puree*
  • 1 tsp pure vanilla extract

Preheat oven to 350 degrees. Grease and lightly flour one 9×5 loaf pan.

For squash puree (if making with the soup you can knock this step out at the same time.)

Cut the squash in half horizontally; then cut both pieces in half vertically, so you have four pieces of squash. Clean out the seeds and cut the bottom half into two more pieces (you will now have six pieces of squash).

Rub 2 tablespoons of olive oil over the squash, then sprinkle with 2 teaspoons salt and the pepper. Put squash on a baking sheet skin side down, and roast for 30 minutes, or until you can easily pierce with a fork.

Place in food processor and puree.

In a separate bowl combine all dry ingredients and mix.

In another bowl, combine browned butter and agave. Mix in eggs until well combined, about 1 minute. Mix in squash puree and vanilla until thoroughly combined.

Slowly add in dry ingredients, a little at a time, until just mixed in. Do not over mix.

Pour into pan and place on bottom rack of oven, and bake for 40-50 minutes, until toothpick inserted into center comes out clean.

 

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One thought on “Butternut squash soup and butternut squash quickbread

  1. Pingback: Butternut squash tacos | carissacooks

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