Comfort Food: Apple & Butternut Squash Soup.

Despite my obsession with summer, I find myself looking forward to the cool crisp air that fall brings. I love dressing for fall, and eating for fall. I start craving comfort foods and begin cooking heartier meals this time of the year. During my weekend trip to the market, I bought a few squashes and decided to use one of them as a side dish, roasting it with butter, brown sugar and cinnamon (Yum). The other one, I wanted to save for a soup. Since apples are also in season (and better than ever), I decided that a roasted butternut squash and apple soup would be perfect choice!

This soup is really, really simple to make and will be sure to not only taste great but also make your house smell amazing. The smell of roasting squash, apples and onions is so comforting.¬†Sometimes I make a large batch of this soup (or any homemade soup for that matter) and I freeze what I can’t eat right away in jars. That way I can pop them into my lunch the night before and they will be defrosted and ready to eat by noon the next day! What a perfect way to bring canned soup to work

yum!

Here is what you will need:

Roasted Butternut Squash and Apple soup (Adapted from Barefoot Contessa)

1 large butternut squash

2 yellow onions

2 McIntosh apples (I used Empire apples because it’s what I had in my kitchen)

3 Tblsp of good olive oil.

kosher salt and fresh ground black pepper

2 to 4 cups of chicken stock (homemade is best if you have the time)

1/2 tsp of good curry powder.

Scallions (white and green parts trimmed and sliced diagonally)

Here’s what to do:

First, Preheat the oven to 425 degrees F.

Then, cut up the butternut squash, onions and apples into cubes and coat them with olive oil and season with a dash of salt and pepper. Spread this mixture out onto 2 baking sheets so that it’s all in a single layer. Bake the mixture for 35-45 minutes, tossing occasionally until very tender.

While this is roasting, bring the chicken stock to a simmer and puree the roasted vegetables. To this you will add some warm chicken stock until the veggies are corseley pureed. Place the pureed vegetables in a large pot with enough chicken stock to make a thick soup, add the curry powder, 1 tsp of salt and 1/2 tsp pepper (or more to taste). I Served mine with a dollop of sour cream and scallions on top and it just added that beautiful finished look and flavour to the meal!

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Hearty Breakfast

After working through last weekend, I really missed the feeling of waking up on a saturday morning after a long week and being able to slowly move through my day, it was definitely hard to work 2 weeks straight. I always love the weekends because I get to cook and eat good meals, read, be creative and sleep in until my body wakes me. This morning I woke up to rain and under most circumstances I wouldn’t be too pleased, but since I’m fighting a cold, this weather is perfect for the mood I am in, and I am excited to enjoy it from the comfort of my own home! To start this weekend off in a healthy, hearty way I decided to make oatmeal for breakfast, with a fall twist.


I love oatmeal because it fills you up in a healthy way but it’s time consuming when you want to use steel cut oats. It’s definitely not my go to weekday morning breakfast (unless I have a pre-made batch to reheat) but it’s great for a lazy saturday morning!

I haven’t had the opportunity to go apple picking yet (I’m hoping I can do that next weekend) but my parents did and brought me back a large bag of delicious crunchy apples, so I threw them in to the oatmeal to add a little something. I also tossed in some dried cherries and of course brown sugar for some added sweetness!

Apple cherry Oatmeal for 2:

Ingredients:
1/2 cup of steel cut oats
1 1/2 cups of water
1 apple of your choice, peeled and cut into chunks
1 Tbsp of brown sugar
pinch of salt

Directions:
1. Put the water in a pot with the apples and a pinch of salt and bring to a rolling boil. This gives the apples enough time to soften up.
2. Once the water begins to boil, Add the oats and let it boil for 5-8min or until it starts to thicken up. Be sure to stir it every so often to make sure the oats do not stick to the bottom.
3. Turn the heat down to a low simmer and cook the oats for 30-35 minutes.
4. Add the brown sugar and dried cherries and stir.
5. Allow the oats to cool, add milk and enjoy!