Dan Blumenfeld

Squash Soup

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5 from 1 reviews
Winter Squash Soup
 
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Adapted from a recipe at Smitten Kitchen
Author:
Cuisine: American
Serves: 8 servings
Ingredients
  • ¼ cup (1/2 stick) butter
  • 1 large purple onion, chopped
  • 4 large garlic cloves, chopped
  • 5 cups vegetarian chicken-flavored broth (I like Better Than Bouillon's Vegetarian Chicken concentrate)
  • 3 pounds butternut and acorn squash
  • 1¼ teaspoons minced fresh thyme
  • 1¼ teaspoons minced fresh sage
  • 1½ teaspoons ground cumin
  • ½ teaspoon ground ginger
Instructions
Roast the squash
  1. Preheat the oven to 425
  2. Halve the squash and de-seed. (Rinsing, boiling in salt water, drying, seasoning, and roasting the seeds is a good optional move too)
  3. Coat the squash with olive oil, place face-down on baking sheet lined with parchment paper
  4. Roast until soft when stuck with a fork and slightly carmelized
Make the soup
  1. Melt butter in large pot over medium heat.
  2. Add onion and garlic and sauté until tender, about 10 minutes.
  3. Add broth, all squash and herbs; bring to boil.
  4. Reduce heat, cover and simmer, about 20 minutes.
  5. Blend until smooth (immersion blender is recommended, but batches in a standard blender work too)
  6. Season with salt and pepper, adjust other seasonings to taste.
  7. Delicious served immediately, even tastier the next day.
Notes
The original recipe is here: https://smittenkitchen.com/2006/10/winter-squash-soup-gruyere-croutons/

I omit the cream and use slightly less broth to make a thicker soup.
Nutrition Information
Serving size: 1 cup Calories: 125 Fat: 8g Saturated fat: 4g Unsaturated fat: 2g Trans fat: 0g Carbohydrates: 14g Sugar: 6g Fiber: 1g Protein: 2g Cholesterol: 15mg

 

Grandma’s Rapid-Rise Refrigerator Yeast Bread

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5 from 1 reviews
Grandma's Rapid-Rise Refrigerator Yeast Bread
 
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This simple bread can be put together the night before, and baked fresh for breakfast.
Author:
Serves: 2 Loaves
Ingredients
  • 6-7 cups flour
  • 2 pkgs. dry yeast
  • 2 tbsps. sugar
  • 1 tbsp. salt
  • ¼ cup butter(soft)
  • 2¼ cups hot water
Instructions
  1. Mix 2 cups flour, yeast and sugar, then add salt and butter
  2. Gradually add hot water and beat at medium speed x 2 mins
  3. Add 1 cup flour and beat rapidly x 1 minute
  4. Gradually stir in rest of flour(adjust amount as needed to get soft dough-not sticky)
  5. Knead for 8-10 minutes until smooth and elastic(it springs back when you poke it);
  6. Cover with plastic wrap and towel and let rest 15-20 min.
  7. Punch down, divide in half and place in greased bread pans(2)
  8. Brush surface lightly with oil
  9. Cover loosely with wax paper and plastic wrap and place in refrigerator for 2-24 hours
  10. Uncover at room temp. x 10 mins. before baking at 400 for 35-40 minutes
  11. Remove from pans immediately(should sound a bit hollow if you tap bottom)
  12. Cool on rack
  13. Brush with butter to glaze crust.
Notes
Very popular with the kids...fresh bread for breakfast, plus slices for that day's sandwiches, makes this a winner.