Autumn Soup

Autumn Soup

Ingredients

• 2 small butternut squash (or 1 large), peeled and chopped
• 6 medium carrots, chopped
• 1 large sweet potato, peeled and chopped
• 4 cups stock (vegetable or chicken broth is fine. I used leftover homemade chicken stock from this recipe), can always add more for a thinner soup
• 1 tbs coconut oil
• 1 onion, roughly chopped
• 4 cloves garlic, chopped
• 1 inch ginger, chopped
• 1 serrano pepper, chopped
• 2 tsp ground coriander
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ¼ tsp ground cinnamon
• ¼ tsp freshly grated nutmeg
• Salt and freshly ground black pepper
• Bacon, cooked and crumbled (optional)

Instructions

1. Stab butternut squash with a fork in several places and then microwave for 5-7 minutes or until you can easily peel and chop the squash.
2. Heat oil in a saucepan on medium heat. Add onions and pinch of salt.
3. Once the onions turn soft and translucent, add serrano pepper ginger and garlic. After a couple minutes add the spices and let them bloom.
4. Add the stock, butternut squash, carrots and sweet potatoes.
5. Cook covered for 30-40 minutes or until the veggies are soft.
6. Puree with an immersion blender or in batches in a food processor.
7. Serve with crumbled bacon (optional, but delicious) to make a more protein-packed meal.

Notes

You can adjust the amount of stock/broth to your liking. I like this soup nice and thick, so I only used 4 cups of broth.

Butternut squash with bacon, apples and onions

Butternut Squash Gratin

12 Servings

1 whole butternut squash, about 1# each
2 tablespoons unsalted butter
3 cups halved and sliced onions
3 cups peeled, cored, sliced apples
3 tablespoons flour
1/2 cup unsalted chicken broth
3/4 cup fresh breadcrumbs
3/4 cup grated sharp cheddar cheese
1/2 pound sliced bacon, crisp cooked, drained, and crumbled

Peel squash and cut in half lengthwise. Remove center seeds and strings, and then slice thinly. Heat butter in a skillet, over a medium flame. Add onions and saute for 10 minutes. Combine apples and flour-toss to coat well. Place half of the squash into a buttered 9x13x2-inch baking dish or hotel pan. Arrange half the apples in a layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the sauteed onions. Pour stock over all. Bake @ 350 degrees for 45 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the gratin. Bake @ 350 degrees for 15-25 minutes, until lightly browned remove from heat and allow to cool slightly before serving. Serve hot.

Source: TJ Hill - Appetites Catered