Showing posts with label butternut squash soup. Show all posts
Showing posts with label butternut squash soup. Show all posts

Wednesday, January 3, 2018

Butternut Squash Soup from author @DarylWoodGerber

From Daryl aka Avery:

As we move into the new year, it's getting colder. We'll, maybe not in Los Angeles. We're having a January heat wave, but I "think" colder, so I put on sweaters and crave soup. I made homemade turkey vegetable soup right after the holidays because I had leftover turkey, and it was delicious. I've shared my chicken soup recipe before. Here's that LINK: chicken soup recipe (Made even easier if you substitute the chicken with already cooked turkey.)

This week, however, I wanted to try something new. I've shared a lot of recipes with butternut squash in the past few years. I love the benefits of butternut squash. It's low in fat and has lots of dietary fiber, which makes it heart-friendly! Plus it has potassium, which is good for your bones!  I particularly like that my local grocery store has it cut up and ready to go, though I do enjoy cutting up vegetables. There's something quite powerful feeling about slicing and dicing. Especially on a new cutting board.  Yep, I got a darling new cutting board for Christmas with the names of all my little helpers carved into it. So cute!

I hope you'll enjoy this recipe. It's flavored with nutmeg and cinnamon to stir your senses.
Butternut Squash Soup

1 medium shallot, chopped (about 1/2 cup)
1 celery rib, chopped (about 1/2 cup)
1 carrot, chopped (about 1/2 cup)
2 tablespoons butter
3 cups butternut squash, peeled and chopped
1/2  tart apple, peeled, cored, chopped  (1/2 cup)
1 1/2 cups chicken stock
1/2 cup water
Pinches of nutmeg, cinnamon, salt and white pepper

Heat a large pot on medium-high heat. Melt the butter in the pot and let it foam up and recede. Add the shallot, carrot, and celery and sauté for 5 minutes. Lower the heat. You do not want the vegetables to brown.

Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and cook for 25-30 minutes.

If you have one, use an immersion blender to purée the soup. I did not so I worked it in batches in a blender.

Add pinches of nutmeg, cinnamon. Add salt and white pepper to taste.

Here's a bit about my latest book:

Mimi Rousseau is throwing the bistro’s first wedding—the nuptials of a famous talk show host. She is sure things will go awry when the bride’s father shows up drunk to the out-of-towners’ dinner. By the end of the evening, things look sweet again…until the next morning, when her benefactor is found dead at the bistro with an éclair stuffed in his mouth. All fingers point at Mimi, whose loan is forgiven if he dies. It’s up to her to éclair—er, clear—her name before the killer turns up the heat.

"Talk about a culinary delight, this book is the pinnacle of deliciousness as I devoured all that was written in this exciting new series featuring Mimi and her friends." ~ Dru's Book Musings

Savor the mystery!

Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.

GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.

the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.

GIRL ON THE RUN a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order

my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.

Thursday, February 18, 2010

A Simple Southern Side to Invoke Summer


I’m cold.

And I’m not usually one of those Cold People. You know the Cold People? They bring heaters to the office? They wear cardigans in the middle of summer? They monkey around with the thermostat when you’re not looking? They bring afghans to church?

Not me!

Except this winter. This winter, I’ve morphed into one of the Cold People. But I think that has something to do with the fact that North Carolina has apparently turned into a polar outpost.

We’ve been much cooler here than Vancouver, site of the Winter Olympics. I’ve had to root around in old cedar chests for wool clothing that I’d put away ages ago and forgotten about.

You’ve heard of rain dances, right? Well, I’m going to try to invoke warmer temperatures by cooking something that makes me feel like summer is here. Squash!

Squash is summer to me. It’s cheerfully yellow. It’s grown in numerous backyards during the summer. And it’s even sometimes called ‘summer squash.’

Baked Stuffed Squash


This is so easy, y’all! Really, it’s a fun-looking, colorful dish that looks like you’ve spent longer on it than you did. Here’s what you do:

Baked Stuffed Squash

4 large squash (you could do this with zucchini, too.)
Frozen mixed vegetables (10 oz.)
2 cups herb-seasoned bread stuffing
1 cup fresh, chopped tomatoes
1/2 cup sharp, grated cheese
1 clove crushed garlic
salt and pepper to taste

Preheat oven to 350 and set some salted water to boil. Wash squash, then cut in half (lengthwise). Place the halves in the boiling water for 5 minutes. Drain. Scrape out seeds and pulp from the squash. Season with salt and pepper.

Cook the mixed vegetables, according to the package instructions. Add the garlic and salt and pepper to taste. Drain any excess water after cooking. Add the chopped tomatoes and the stuffing to the mixture. Mix well, then spoon the mixture into the squash and sprinkle the grated cheese on top. Serves 8.

Pretty is as Pretty Dies –Elizabeth Spann Craig
Delicious and Suspicious (Summer 2010) Riley Adams


Love cupcakes? Love mysteries? Remember to enter your suggestion for the name of a fictional cupcake and have your name and cupcake written into the mystery novel BUTTERCREAM BUMP OFF! (The


Send proof of your pre-order of SPRINKLE WITH MURDER, along with your name and cupcake name to Jenn at !

IRON CHEF WINNER! Congratulations to Helen K. who suggested our next Secret Ingredient for the Mystery Kitchen’s Iron Chef contest! Helen won a $25 chocolate gift from Fannie May Chocolates. What was the secret ingredient? Find out during our next Iron Chef week in late February! And keep reading our posts to find out how to enter our next contest!

Thursday, September 24, 2009

Roasted Butternut Squash Soup

RileyAdamsFoodBlogPostpic_thumb_thumb When I go out to eat with my husband, the soups on the menu always catch my eye. My husband thinks of soup as more of an appetizer than a meal—particularly in a restaurant—but half the time I’ll go with a soup. Even if it’s over 80 degrees, like it is today!

There’s just something about a soup that’s liquid comfort. I’m guessing that’s why the old wives decided, in their wisdom, that chicken soup cured colds. And now I hear that they might have even been partially right. According to one medical article I read:“Inhaling its warm vapors raises the temperature of the respiratory passages and loosens thickened secretions.” They also mentioned something about neutrophilic action, but I didn’t understand that part.

I have a feeling my snarkiness last week about the sick people on the plane has backfired on me. I currently have two sick people in my house and must rapidly consider the possibility of accumulating more, since we have children here.

Since I included a chicken soup recipe last week, I decided to go for soup #2 this week!

Butternut Squash Soup

Roasted Butternut Squash Soup

  • 2 1/2 pounds butternut squash, halved and seeded
  • 2 large onions, quartered
  • 6 cloves peeled garlic
  • 1 2-inch piece fresh ginger (cut into 4 chunks)
  • 2 cups chicken stock
  • 2 cups heavy cream
  • 2 T chopped fresh cilantro
  • 1 teaspoon mild curry powder
  • 1 teaspoon ground cinnamon
  • salt and pepper to taste

pan roasted walnuts for topping (optional)

  1. Preheat oven to 350 degrees F (175 degrees C). Place squash halves and onion onto the prepared baking sheet. Wrap garlic and ginger in foil and place with the vegetables.
  2. Roast in the center of the oven for 45 to 60 minutes, or until the squash is tender. Remove from oven and set aside until cool enough to handle.
  3. Puree the above in a blender or food processor with the chicken stock until it’s smooth.
  4. Heat blended mixture on medium heat. Add salt, pepper, curry, 1 T of cilantro, and cinnamon. While the mixture is hot, but before it simmers, slowly add the heavy cream. Add until the color and thickness is to your taste, and allow mixture to bubble. Lower the heat, and continue to cook on low heat for 10 more minutes. Remove from heat, and let rest for 10 minutes before serving.Garnish with the remainder of the cilantro and/or pan roasted walnuts.

Enjoy….and stay healthy! :)

Pretty is as Pretty Dies
Memphis BBQ series (May 2010)