It’s basil season on Edgecliff and we’ve got lots…
We had a nice relaxing Thanksgiving at my parents house this year. We made roasted root vegetables and The Best Ever Green Been Casserole (VERY good). We have been making roasted vegetables the past several years. No Recipe. Just roast what you want, roast them separately, fresh thyme, salt and pepper.
Dinner was great. We also had roast turkey, stuffing (Mom’s is always the best), gravy, mashed potatoes, rutabaga, Brussels sprouts, two kinds of cranberry sauce, pumpkin pie and apple pie.
Butternut Squash Soup with Cider Cream
Bon Appetit, November 1998
- 5 tablespoons butter
- 2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
- 2 cups chopped leeks (white and pale green parts only)
- 1/2 cup chopped peeled carrot
- 1/2 cup chopped celery
- 2 small Granny Smith apples, peeled, cored, chopped
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon crumbled dried sage leaves
- 5 cups chicken stock or canned low-salt chicken broth
- 1 1/2 cups apple cider
- 2/3 cup sour cream
1/2 cup whipping cream
Chopped fresh chives
Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
Working in batches, purée soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.
Mary Jo Boyd
In roasting pan, place:
- 2 butternut squash, split, seeded, cavity-side up
- 1 acorn squash, split, seeded, cavity side up
- 2 sweet potatoes, halved, upside down
- 2 leeks, halved lengthwise
- 1 huge onion, in chunks
- 4-6 shallots
- 4-6 large carrots
- 1 T butter, divided among squash halves
- 1 T brown sugar, sprinkled on butter
- 1-2 cups chicken broth
Cover tightly with foil, and bake for 2 – 2.5 hours at 325-350.
In stock pot, place
- 1 T olive oil
- 1 T butter
- 4 – 6 large celery stalks, sliced
- 2 cloves garlic, chopped
Braise slowly, stirring often for 15-20 minutes.
Cool roasted vegetables slightly, scoop from their shells and add to pot along with cooking liquid, leeks, etc. Add about 10 cups of chicken broth, 1+ cups of white wine, ginger and pepper and cumin to taste. Cook slowly for 30-45 minutes to blend flavors. Puree in batches and add