Butternut Squash Apple Soup, from Kim

From Kim who got it from a magazine, possibly Vegetarian Times, but don't quote me

1 medium butternut squash, cut into 1 inch squares
1 large apple, diced
1 onion, diced
2 Tablespoons olive oil
2 teaspoons chopped fresh ginger
4 cloves of garlic, chopped
2 cups apple juice
14 ounces coconut milk
3 cups water ( adjust as needed)
2 teaspoons salt
Pepper to taste

Saute the squash, apple and the onion in oil for about 5 minutes or until some coloring develops.
Add ginger and garlic and stir for 1 minute more.
Add the remainder of ingredients at this time and bring the mixture to a boil.
Once boiling , reduce heat, cover and cook until squash is soft, approximately 30 minutes.
Puree and serve.

Comments

Butternut Squash Bisque from Judy

Butternut Squash Bisque Judy's note: (I cut it from a magazine eons ago -- remember those things called scissors that used to be instrumental in obtaining recipes?) 1 tsp butter 1 onion chopped or r 1 lrg leek thinly sliced* 1 med butternut squash peeled and cut into chunks of same size (1 inch-ish) 3 cups or so of chicken broth (or veggie stock)* 1/4 tsp ground white pepper Nutmeg grated over the top to your taste Optional toppings: sour cream and crumbled gingersnaps To make it: 1. In large pot, melt butter over medium heat. 2. Add onion (or leek) and saute for a few minutes 3. Add squash, stir to coat with onions, then add broth. Bring to boil and simmer until squash is tender enough to puree. 4. Stick a hand immersion blender in the pot and turn it on. Blend until soup is smooth. You can always add liquid if it is too thick. 5. Add the white pepper and nutmeg; simmer some more (5 min?). Serve or freeze. * I used onion for Christy's batch * I don't real...

Yotam Ottolenghi's Beetroot and Rhubarb Salad, via Michelle

From http://www.theguardian.com/lifeandstyle/2011/apr/30/beetroot-salad-stuffed-artichoke-recipes via Michelle Michelle's note: For those without a food scale, it's about 3 beets, 2 1/2 c rhubarb, 2 1/2 Tbsp sugar. (And the molasses I had worked out, but I would love to know what pomegranate molasses is.) 800g various beetroots (or, if you can't get them, one type is fine) 300g rhubarb, cut on an angle into 2.5cm pieces 30g caster sugar 2 tsp sherry vinegar 3/4 tbsp pomegranate molasses 2 tbsp maple syrup 2 tbsp olive oil ½ tsp ground allspice (pimento) 1 small red onion, thinly sliced 20g picked parsley leaves 100g creamy gorgonzola or similar blue cheese, torn into small chunks Salt and black pepper Set the oven to 200C/400F/gas mark 6. Wrap the beets individually in foil and bake for 40-70 minutes, depending on size. To check, push a sharp knife through to the centre of each one -- it should be soft all the way through. Set aside to cool, then peel an...

Salted Caramel Vanilla Bean Sauce, from Carla

Ingredients * 1 1/2 cups sugar * 1/3 cup water * 1 1/4 cups heavy cream (used 2 cups by accident, oops.) * 1/2 teaspoon vanilla * 1 vanilla bean, sliced and seeded * 1 teaspoon sea salt Instructions 1. Slice a vanilla bean in half. Using the back of the knife, scrape the seeds from the pod. 2. Pour the cream into a measuring cup and add the vanilla bean scrapings, and sea salt. Set aside. 3. Put the sugar and water in a saucepan over medium heat. Bring the sugar to a boil. Let the sugar cook (do not stir using a spoon, at most, you may swirl the pan to avoid hot spots) until it reaches a deep amber color. 4. Whisk in the cream mixture. It will bubble and go nuts, but keep whisking. It will come together. 5. Pour into a jar and keep in the fridge. The sauce will thicken, but it is more of a loose sauce. 6. This will keep for about a week in the fridge.

Project Night Cooks

Search This Blog