Wednesday, November 21, 2012

Thanksgiving Recipes, Round 2

Here we go! Thanksgiving is tomorrow, and I'm about to get started on cooking everything. But before our kitchen turns into a whirlpool of holiday cooking, I thought I'd share our soup for this year.

It seems that every year we come up with a new variation of this soup to serve at Thanksgiving. As long as it's got sweet potato or squash involved and is silky smooth, it somehow makes it onto our Thanksgiving table. This soup is no exception, with sweet, caramelized roasted butternut squash and apples and a warm hint of spice. The savory granola on top is a unique crispy topping that's perfectly nutty, salty, and herby.

Roasted Butternut Squash and Apple Soup
Ingredients:
2 lbs chopped butternut squash (I used one of those plastic containers of pre-chopped squash)
4 medium apples, chopped into about 1 inch pieces(I used Golden Delicious)
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon salt
dash nutmeg
dash cayenne pepper, to taste
1 tablespoon olive oil
2-4 cups vegetable broth
salt and pepper
milk/cream/yogurt (optional)

Directions:
1. Heat oven to 425 degrees F. Line a baking sheet with parchment paper, foil, or a silicon baking mat.
2. Spread the butternut squash and apples into an even layer on the baking sheet.
3. In a small bowl, mix all the spices with the olive oil, then drizzle over the squash and apples. Toss to coat.
4. Roast the squash and apples for about 40 minutes, until very soft and caramelized.
5. Puree the roasted squash and apples in a blender with enough vegetable broth to reach your desired consistency.
6. Season with salt and pepper, and finish with a splash of milk, cream, or a dollop of yogurt for a creamier texture if you'd like.

 

Savory Walnut-Thyme Granola
Ingredients:
1 cup chopped walnuts
2 cups old-fashioned oats
2 tablespoons maple syrup
2 tablespoons canola oil
1 egg white
2 tablespoons grated parmesan
1/2 teaspoon salt
1/4 teaspoon cumin
dash nutmeg
1/2 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme

Directions:
1. Heat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking mat.
2. Combine all ingredients in a large bowl, then spread evenly onto the baking sheet. Bake the granola for about 20 minutes, stirring halfway through.


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