Winter is in full bloom in Minnesota, although this dinner was cooked and eaten when it was still officially fall. My apologies for taking a full season to update this blog with a new post!
When the colder seasons make their appearance, I like nothing better than to turn on my oven and bask in the smells and warmth of baking warm comforting food and sharing it with friends.
I got together with a few of my friends at the house of Kyle (the photographer of the professional looking photos on this post–thanks, Kyle!!), we had a lovely dinner and as always, fun conversation and a great time together.
We enjoyed the Bear’s Den (aka Kyle’s garage) and the great company. We had butternut squash soup with curried apple chutney (recipes posted below), potato leek soup with bacon jam (recipes will be posted at a later date), grilled cheese sandwiches, purple cabbage salad and brats with onion jam, topped off by apple crisp with ice cream and salted caramel sauce (recipe taken from the caramel here with sea salt added).
But back to the recipes…butternut squash is a favorite of mine. It’s fantastic cut up and roasted, is delicious roasted and mashed as a side dish and it makes a beautifully creamy soup. As a shortcut to prevent cutting off your own extremities, roast the squash first, then simply scoop the softened flesh out of peel, rather than struggling with cutting and peeling the slippery, solid whole squash.
Cut the squash in half, scoop out the seeds, brush with melted butter, then salt and pepper and pop right into the oven.
While the squash is roasting, finely chop an onion and an apple (aren’t they just so pretty?)
Saute the chopped onions and apple along with some sliced fresh sage and salt and pepper in a large pan over medium heat.
Once the squash is soft and fully roasted, scoop it out of the peel and add it to the soup pot along with the chicken stock and water and let it simmer.
Once everything is soft and well cooked, blend it well. You can put it in your blender in batches – carefully so you don’t burn yourself or blow the top off your blender – or with an immersion/hand blender. I love my immersion blender as it makes tasks like this so easy! Mine has a plastic blender base, so I can use it with my enamel cookware without fear of damage to the pots.
I served this soup with curried apple chutney (the one in the middle), which was a snap to mix up and let cook for a few hours on the back of the stove.
Just add all the ingredients to the pan and cook. Really. It’s that easy.
Cook until the apples are soft and it’s all cooked into even more of a browny-beige color (if that is even possible).
This recipe made three jars of this chutney and was an excellent addition to the soup.
Roasted Butternut Squash Soup
adapted from Chow
4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
2 tablespoons unsalted butter (1/4 stick)
1 medium Granny Smith apple (about 8 ounces)
1/2 medium yellow onion
8 fresh sage leaves
2 1/2 cups low-sodium vegetable or chicken broth
2 1/2 cups water
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/3 cup heavy cream
Heat the oven to 425°F/220°C and arrange a rack in the middle.
Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.
Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed.
9 cups peeled, chopped and diced apple
2 cups finely chopped onion
2 cups golden raisins
2 cups brown sugar
1 1/2 cups cider vinegar
1 tablespoon mustard seeds
1 1/2 teaspoon salt
1 teaspoon dried chili flakes
1 teaspoon curry powder
1/2 teaspoon each of ground turmeric, cumin, coriander, cardamom and ginger
Combine all the ingredients in a pot. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and simmer for 1 to 1 1/2 hours or until thickened, stirring often. Stir almost constantly during the last 15 to 20 minutes of cooking time to prevent scorching.
Remove from heat. Ladle into jars and store in the fridge for up to 30 days. If you wish to be able to preserve them outside the refrigerator, you will need to follow the instructions below and learn about canning here.
If canning or preserving, then prepare the preserving jars.
Ladle the chutney into hot, sterilized jar leaving 1/2 inch head space. Wipe rims clean. Seal and process jars.