Thursday, September 21, 2017

Roasted Butternut Squash Soup

Nothing says Fall like Butternut Squash Soup. My home smelled so good today thanks to this soup. From the roasting of the squash, the sautéing of the apples and onion and let's not forget the Whole Wheat French Bread I baked. I opened my windows just to share the love with thy neighbors.





Roasted Butternut Squash Soup

Ingredients
2 medium to large butternut squash, halved lengthwise and seeds removed
2 tablespoons unsalted butter
1 medium Granny Smith apple, peeled, cored, diced
1/2 medium yellow onion, diced
8 fresh sage leaves
2 1/2 cups low-sodium vegetable or chicken broth
2 1/2 cups water
1 1/2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
1/3 cup almond milk
Optional: Toasted pumpkin seeds to garnish.
Directions
Heat the oven to 400 degrees.
Place the squash pieces cut-side up on a baking sheet or stone (my favorite.)
Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves.
Roast for 1 hour.
Melt the remaining tablespoon of butter in a large saucepan over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened.. Remove the pan from the heat and set aside.
When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle.
Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
Add the broth, water, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, for 15 minutes. Remove the pan from the heat and stir in the almond milk.
Using an immersion blender, purée the soup until nice and smooth. Add salt and pepper to taste.
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 131.0
  • Total Fat: 4.3 g
  • Cholesterol: 10.4 mg
  • Sodium: 66.8 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 6.0 g
  • Protein: 2.6 g


Recipe adapted from Chow

Whole Wheat French Bread (Machine)

I love this bread. It comes out perfect every time and it is so easy to make. I’ve changed some of the ingredients from the original recipe which I found on the internet. I would love to give credit but I don’t remember where I found it (if someone knows, please comment below.)






Whole Wheat French Bread (Machine)

INGREDIENTS:
1 cup plus  2 tbsp of warm water
1 tbsp olive oil
1 1/2 tsp salt
1 tbsp coconut sugar
1 1/2 cups of whole wheat flour
1 1/2 cups of all-purpose flour
4 cloves of roasted garlic, chopped up (add a few more if you love garlic and you know you won’t be having any close conversations with others any time soon.)
1 1/4 tsp active dry yeast
Cornmeal
1 egg white
1 tbsp water

DIRECTIONS:

Place the first 7 ingredients into the bread machine in the order they are listed.
Make a well in the flour and add the yeast to the well.
Select the dough cycle on the machine and press start.
When done, remove the pan from the machine and punch the dough down to deflate. Cover with a towel and let rise until it doubles in size, about 30 minutes.
Remove the dough and place it on a floured surface and knead for a minute.
Roll the dough into the shape you desire.
Sprinkle a baking sheet or stone (my preference) with cornmeal. Place dough on top and cover to let rise until doubles in size, again about 30 minutes.
Pre-heat oven to 400 degrees.
With a sharp knife make several diagonal cuts on the top of the loaf.
Beat together the egg white and tablespoon of water and brush over the top.
Bake for 25 minutes or until golden brown.
Cook on a wired rack.
Nutritional Info
  • Servings Per Recipe: 12 thick slices
  • Amount Per Serving
  • Calories: 112.3
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 10.2 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.8