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! 


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.

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.


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A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.
Can Mimi prove her chef innocent before the chef gets dusted?
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A DEADLY ÉCLAIR, the 1st French Bistro Mysteries, in all formats.
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WREATH BETWEEN THE LINES, the 7th Cookbook Nook Mystery.
Jenna Hart is busy decking the halls and ducking a killer
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PRESSING THE ISSUE, the 6th Cookbook Nook Mystery.

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damsels in distress, and medieval murder . . .
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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?
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DAY OF SECRETS, a stand-alone suspense
A mother he thought was dead. A father he never knew. An enemy that wants them dead.
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