Thursday, January 31, 2013

Stefani has been making lots of 'S' themed days. Soup. Snow. So. Much. Snow. Sweets. Too. Many Sweets. I made Jenny Rosenstrach's 'Butternut Squash Soup with Apples' for dinner the other night. Another recipe from Rosenstrach's fabulous Dinner: a Love Story. In a Dutch oven or large stockpot, brown 1 medium chopped onion in some olive oil until wilted. Add some salt and pepper, the leaves from 1 sprig of fresh thyme, 1 tablespoon of curry powder (optional) and 1/8 teaspoon of cayenne pepper. Stir in butternut squash (about 2 pounds, peeled and cut into 1 inch cubes) and apples(2 apples that have been peeled, cored and cut into chunks...any variety except Red Delicious will work), and add enough chicken broth to cover everything in the pot by about half an inch. Bring to a boil and simmer uncovered for 30 minutes-checking and adding water or broth every ten minutes to make sure liquid stays at about the same level. When squash is tender, turn off heat and puree with a handheld immersion blender until soup reaches desired consistency. Top with walnuts, chives, and sour cream (we used yogurt). Enjoy!

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