Wednesday, October 24, 2018

Butternut Squash Soup #recipe + book #giveaway from author @DarylWoodGerber

 


From Daryl

From Wreath between the Lines - here's an early reveal of delicious recipe. 

I know it's nearing Halloween and Thanksgiving, but to me, it's beginning to feel a lot like Christmas. Fa-la-la! 

SEE GIVEAWAY BELOW!

Yes, there are Christmas decorations in these foodie photos because I made this recipe for the book, but it's a perfect fall recipe, and I felt you absolutely must have it early!

By the way, if I were to become something other than a writer, I would consider become a soup chef.  Or an ice cream maker. One of the two.

I adore soup and I love making it. There’s something about the savory aromas and the variety of textures that call to me. This soup is perfect for a winter’s night. The bacon adds just the right zing.  Enjoy!

BUTTERNUT Squash soup with bacon

(Serves 4)

8 slices bacon, cut into 1/4-inch strips
2 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1/2 Vidalia or sweet onion, finely diced
1 Granny Smith apple, peeled, cored, and diced
1 1/2 tablespoons finely chopped fresh thyme or rosemary
1 teaspoon salt
1/2 teaspoon white pepper
4 cups low-sodium chicken broth
2 green onions, green ends only, diced

In a large stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels.

Increase the heat to medium high. Add the butternut squash to the pot with the bacon fat and cook until lightly browned, 8 to 10 minutes. Don’t stir too often or it won’t brown. You want it to brown. FYI, the bottom of the pot will start turning brown. This is okay.

Stir in the diced onion, apple, thyme (or rosemary), salt, and white pepper and cook for 4 minutes.

Add the broth, scraping up the browned bits in the pot with a spoon. Bring to a boil over high heat and then reduce the heat to simmer, and cook until the squash, onions, and apples are very soft, 8 to 10 minutes. Remove from the heat and let cool about 5 minutes.

Add half the bacon to the soup and stir. Then purée the soup using a standing blender or immersion blender. You’ll have to do small batches if you use the standing blender.

Pour the soup into bowls and garnish each serving with remaining bacon and diced green onions.











Giveaway 
To help gear up the excitement for the release of WREATH BETWEEN THE LINES (it comes out Nov. 8 in paper and e-book), I'm giving away a Cookbook Nook Mystery
(winner's choice books 1-6)  plus some fun swag to one commenter.
If you have all the books in the series, you can choose a book from another series. 
Leave your email so I can contact you. 
What is your favorite soup or appetizer? 



Next book: Wreath between the Lines, Nov. 8  BUY LINK
*E-book available for preorder.
* Paperback isn't available until the day of release, November 8th. You will not SEE it online until that date, but it WILL BE AVAILABLE! PROMISE.


SAVOR THE MYSTERY!
 

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A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.
Can Mimi prove her chef innocent before the chef gets dusted?
Click here to order.

A DEADLY ÉCLAIR, the 1st French Bistro Mysteries, in all formats.
Can Mimi clear her name before the killer turns up the heat?
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WREATH BETWEEN THE LINES, the 7th Cookbook Nook Mystery.
Jenna Hart is busy decking the halls and ducking a killer
Click here to order.

PRESSING THE ISSUE, the 6th Cookbook Nook Mystery.

The annual Renaissance Fair serves up a helping of crafty courtiers,
damsels in distress, and medieval murder . . .
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FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery.
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 SECRETS, a stand-alone suspense
A mother he thought was dead. A father he never knew. An enemy that wants them dead.
Click here to order

64 comments:

  1. My favorite soup is New England Clam Chowder!
    digicats {at} sbcglobal {dot} net

    ReplyDelete
  2. Taco Soup! So yummy!
    Wendy
    clarksrfun at gmail dot com

    ReplyDelete
  3. French onion soup is my favorite, but nothing says comfort like a grilled cheese with tomato soup!
    debprice60@gmail.com

    ReplyDelete
    Replies
    1. Deb, I make mine using gluten-free bread and love it! So savory. ~ Daryl

      Delete
  4. Lamb barley
    sgiden at verizon(.)net

    ReplyDelete
  5. Potato soup :-)
    Donah42 at aol dot com

    ReplyDelete
  6. favorite soup is lemon orzo jcook22@yahoo.com

    ReplyDelete
  7. My favorite soup is my mother's recipe for homemade chicken noodle soup. ckmbeg (at) gmail (dot) com

    ReplyDelete
  8. I love soup! Homemade chicken noodle soup is my favorite but I love clam chowder and my husband makes a fantastic beef stew (does that count as soup?). tami.norman@gmail.com

    ReplyDelete
    Replies
    1. Tami, I think it depends on how "thin" the stew is. I think it's still "stew" and falls into the casserole/main dish category. ;) ~ Daryl

      Delete
    2. Congrats, Tami. You won this by random selection. I'll email you ~ Daryl

      Delete
  9. Butternut and pumpkin soups are definitely in rotation at my place during the fall. My all time favorite soup is sausage, kale and white bean. That said, a good bowl of clam chowder is very tempting, too!
    little lamb lst at yahoo dot com

    ReplyDelete
  10. This soup looks really good. It's hard to choose a favorite. I love so many. I'll go with the split pea with ham being a family's favorite. bluedawn95864 at gmail dot com

    ReplyDelete
    Replies
    1. Bonnie, I'm really partial to split pea after serving Honey Baked ham during the holidays. ~ Daryl

      Delete
  11. My favorite soup has always been French Onion Soup. My niece got married this past Saturday and at the after party my brother made a chicken vegetable soup in his crockpot. It was so good that some of the girls had 4 helpings