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!

*
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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.





FOR CHEDDAR OR WORSE, 
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




DAY OF SECRET 
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.




6 comments:

  1. That looks yummy indeed! With my husband's recent heart surgery and restrictions on salt, I'm struggling a bit to make things that don't taste so bland. Oh, and he also doesn't do garlic and not much onion. It's a challenge, but I suspect our tastes will change a bit as time passes. This soup sounds like it would work with not much tweaking.

    ReplyDelete
    Replies
    1. Kay, I find that adding white pepper to soups and stews really helps with the salt replacement. It's got zing. Try that. And to replace the onions in this, add zucchini. ~ Daryl

      Delete
  2. South Florida is getting hit with the cold weather. The next couple of nights are threatening to go into the 30s! We'll have to bring a bunch of plants inside.
    This sounds tasty. You could also add some Indian spices to it.

    ReplyDelete
    Replies
    1. Libby, I bet Indian spices would be lovely. Curry especially! ~ Daryl

      Delete
  3. Yum! We live in Tucson and it’s “cool weather” soup season here, too. My daughter made a very similar soup this week. No apple in hers. Everyone loved it! We roasted the fresh squash and the carrots in the oven. Think soup!

    Reply