Thursday, October 14, 2010

SaS~ It's time to SQUASH IT!

Happy Thursday Seekers!  It's time to break out those fall recipes and link up with my sissy over at the TANK!  Today's SaS is all about the squash!  I love squash.  I especially love butternut squash!  It reminds me of the fall.  When I was 18 we went out west (Utah) to visit my dad's family.  It was our first family trip back, after moving to Florida when I was 3 yrs old.  While we were there, we took turns eating at my dad's 5 siblings' houses for dinner.  I think every single one of them served us butternut squash!  I had never even heard of butternut squash before then.  It's a good thing we all really liked it!  I've been eating it ever since!    

picture provided by Google images

My favorite way to make butternut squash is cutting it up, drizzling it with olive oil, salt n pepper,  and roasting it in the oven!  Num, num, num!  Nothing better!    But today I'm going to share a recipe I got out of another issue of Woman's Day!  I've been dieing to try it!  It sounds delicious.  No, I haven't tried it yet. . . . but only because I'm a broke-ass-crow!  BUT I will be going grocery shopping this weekend and making it after I get paid!

picture provided by Google images

Butternut Squash Soup 
3 lbs (8 cups) butternut squash soup *peeled and cubed*
1 large onion *chopped*
2 large Gala apples *peeled, cored and chopped*
3 Tbsp butter
1 1/2 in. piece fresh ginger *grated or thinly sliced*
1 32 oz box chicken stock
1 cup apple cider or juice
1/2 tsp kosher salt *to taste*
1/4 tsp freshly ground black pepper
1/2 cup heavy cream

Gruyere Toasts
16 slices baguette *cut 1/2 in. thick*
2 oz Gruyere cheese *finely shredded*

 picture provided by Google images

Melt butter in a 5-qt pot over medium-high heat.  Stir in onion and apples; saute 5 minutes or until onion is translucent.

Add butternut squash, ginger, chicken broth, cider, salt and pepper.  Bring to a boil; reduce heat, cover and simmer 20 to 25 minutes or until vegetables are very soft.  Let cool for 5 minutes.  

Process soup in very small batches in a blender or food processor until smooth.  OR use an immersion blender to puree.  Return soup to pot and add cream.  Season with salt to taste.  Warm over low heat, if necessary.

picture provided by Google images

Heat broiler for Gruyere Toasts.  Place baguette slices on foil-lined baking sheet.  Broil 2 - 3 minutes or until golden brown.  Take toasts out of the oven, turn over and sprinkle each slice with Gruyere cheese.  Broil 2 - 3 minutes until cheese is bubbly and melted.  Serve with soup!

Doesn't this sound AMAZING?  I cannot wait to try it out!  I'm so glad I signed up for a free subscription to Woman's Day.  Who knew it had such awesome recipes?  If you haven't already, you should get a subscription!  And head on over to the TANK and check out all the other "Squash It" recipes!



adrienzgirl said...

This does sound super yummy. You know I am a soup super freak! And I think the Gruyere is actually my favorite cheese these days. If not it's in the top 3 for sure!

kt moxie said...

That sounds AMAZING. I'm a huge fan of butternut squash soup. Can I just come to your house? :P

June said...

I got an issue with thick soups but I would be willing to give this a try. It's just something about the texture...

Michelle Pixie said...

Mmmmm! I love soup and butternut squash but it would have never occurred to me to use apples along with the squash. I don't know why it sounds delicious!

Go Mommy said...

Alright, yours blows mine out of the water, I would like to eat my computer right now!

Andrea (ace1028) said...

OK, so first thanks for helping me remember what kind of squash I have sitting next to my spaghetti squash right now. Second, yummmmmmy.