Cream of Butternut Squash Soup
Serves: 4-6 servings
Ingredients
- 2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
- 1 cup diced onion
- ½ cup of diced shallots
- 2 carrots, peeled and diced
- 40 ounces of chicken broth (Swanson Box or your favorite brand - 32 oz size)
- ½ teaspoon salt – or to taste
- ½ teaspoon of pepper – or to taste
- 2 tablespoons butter
- 1 tablespoon of cream cheese
- ½ to 1 cup light cream or heavy cream
- Sour cream or crème fraiche for garnish
Directions
Combine squash, onion, shallots, carrots, broth and salt
and pepper into a large saucepan (at least 4 quart size). Simmer, uncovered, for
about 30 minutes until squash is very tender. Puree the soup using a blender, food
processor or immersion blender.
If using
a food processor or blender; whisk in the butter after pureed.
If using an immersion blender, blend in after
the soup is smooth. Add the tablespoon of cream cheese and stir in. The soup can be served with a dollop of sour cream or crème
fraiche,
Apple Pear Crisp
Serves: 6 servings
Ingredients
Topping
- 6 tablespoons all purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, cut into 1/2 inch pieces and softened
- 3/4 cup finely chopped walnuts or pecans
Filling
- 1 1/2 pounds of apples (about 3 to 4 - combination of Macs, Granny Smith) peeled, cored and cut into 1 inch chunks
- 1 1/2 pounds of pears (about 3 to 4 - any variety - I used crisp Anjou Pears) peeled, cored and cut into 1 inch chunks
- 1/4 cup granulated sugar
- 1 1/2 teaspoons fresh lemon juice
- 1/1 teaspoon grated lemon zest
To make the topping
Mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt together (you can use a hand or stand mixer on low speed). Add the butter and toss to coat. Using a mixer on low speed mix until the mixture looks like wet sand. Add the nuts and stir in by hand. Refrigerate the topping for at least 15 minutes, or if preparing ahead - up to 24 hours.To make the filling
Adjust oven rack to the lower-middle position and heat to 375 degrees.
Mix the apples, pears, sugar, lemon zest and lemon juice together. Place in an 8 inch, two quart square pan (glass or ceramic works best). Distribute the topping over the fruit.
Bake about 40 minutes, The fruits should be bubbling and the top golden brown.
Cool on a wire rack at least 10 minutes before serving