Butternut Squash Soup

Butternut Squash Soup

We love love love love love this perfectly fall soup (even the toddler!)
Servings 4 people

Ingredients
  

  • 1 butternut squash roasted at 425 for about 45 minutes
  • 3 Tbs extra-virgin olive oil
  • 1 shallots
  • 1/2 yellow onion
  • 1 1/2 teaspoon sea salt
  • 6 garlic cloves minced
  • 1 teaspoon maple syrup
  • 1/8 teaspoon ground nutmeg
  • freshly ground black pepper
  • 4 Cup vegetable broth
  • 2 Tbs butter

Instructions
 

  • Coat squash in olive oil and salt and pepper to taste. Roast squash in the oven at 425 for about 45 minutes.
  • Peel the squash and set aside.
  • In a soup pot, heat up 1 tablespoon olive oil until shimmering over medium heat. Add the chopped shallot, onion and salt. Cook, stirring often until the shallot and onions have softened and are starting to turn golden about 4-5 minutes. Add the garlic and cook until fragrant, stirring frequently. DON'T LET THE GARLIC BURN.
  • Add the reserved butternut squash, maple syrup, nutmeg and a few shakes of ground black pepper, plus half the butter.
  • Pour in the broth and using your favorite stick blender, blend until smooth. Add the butter and blend again.

Instant Pot Directions

  • On medium saute heat 1 tablespoon olive oil until shimmering. Add the chopped shallot, onion and salt. Cook, stirring often until the shallot and onions have softened and are starting to turn golden about 4-5 minutes. Add the garlic and cook until fragrant, stirring frequently. DON'T LET THE GARLIC BURN. Add the reserved butternut squash, maple syrup, nutmeg and a few shakes of ground black pepper, plus half the butter. Pour in the broth.
  • Add the broth and CANCEL the saute function. Turn on Pressure cook. Set time for 10 minutes. Turn steam value to seal. When cooking time is done, let NATURAL release for 10-15 minutes. If the release valve hasn't depressed after 10-15 minutes, SLOWLY turn the release valve to venting. NOTE: if you get liquid coming up through the valve wait 2 to 3 minutes and try again.
  • Remove the lid when the pressure has released. Using your favorite stick blender, blend until smooth. Add the butter and blend again. Serve.
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Yum

Homemade Stuffed Poblanos

Or homemade chile rellenos. A new grocery store opened in our town and it is amazing. I’ve described it as if Trader Joes and Whole Foods had a baby. The produce is fantastic. When I stopped by opening day, the poblanos were some of the best I’ve seen since leaving Texas. So I roasted them and we had them for dinner.

Homemade Stuffed Poblanos

Ingredients
  

  • 1 in can whole tomatoespuree; or if you prefer fresh 5-7 large Roma tomatoes, 28 ounces
  • 1 jalapeno chile; (ribs and seeds removed for less heat) minced
  • 1 large or 2 small yellow or white onions; chopped
  • 3 tablespoons minced garlic
  • coarse salt and ground pepper to taste
  • 1 pound can black beans; rinsed and drained or about 1ground beef 19 ounces, we used 80/20 ground beef because it was also on sale at the new grocery store
  • 4 ounces shredded pepper Jack cheese
  • 1/4 block of Velveeta Queso Blanco cheese cubed (we had some left over from making Mag Mud at home)
  • 1 teaspoon ground cumin
  • 4 large poblano chiles; halved lengthwise ribs and seeds removed, stems left intact
  • 1-2 tablespoons oil (vegetable olive, whatever you have on hand)

Instructions
 

  • Preheat oven to 425.
  • In a blender or food processor, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree.
  • Season with salt to taste.
  • Pour sauce into a 9-by-13-inch baking dish; set aside.
  • Add a little oil to the skillet and sauté the onions, garlic and cumin.
  • If using ground beef, brown the beef in the same skillet with the garlic and onions, if you want, add some of the salsa.  
  • Add half the poblano in the salsa covered baking dish. 
  • Dividing evenly, spoon the onions and beef into the poblano half.
  • Sprinkle poblanos with the shredded pepper jack cheese.
  • If room add, the other poblano half with the inside in the salsa (so the skin side is up). (Since there wasn't room in our dish, I just added them where there was room.)
  • Bake uncovered for about 20 minutes.
  • Remove from oven.
  • Add the Velveeta cubes and cover with the other poblano half. Note: you'll want to use a fork or other utensil, the poblano tops will be hot.
  • Return to the 425 degree oven for 20 more minutes or until the salsa is slightly thickened and the poblano half on top is starting to brown. 
  • Let cool 10 minutes.
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My Opinion:
The poblanos that were on top of the salsa roasted up quite nicely adding a sweet char to the pepper. Next time, I’ll roast the entire poblano before adding the filling. Other than that, the only other addition is to smother the entire stuffed poblano in Mag Mud for extra creaminess.

Tyler Florence’s Roasted Sweet Potato Banana Puree

As promised, now that Thanksgiving is over and we have had a chance to do a post-mortem on what worked and what didn’t, I’ll be sharing the recipes that made the cut. First, is this delicious take on sweet potato casserole.

C found this recipe on the Fabulousfoodshow.com and has perfected it in the last year.  We kept it warm in a crock pot while other dishes took up precious oven and burner space.

Tyler Florence's Roasted Sweet Potato Banana Puree

Servings 8 servings

Ingredients
  

  • 6 medium sweet potatoes scrubbed
  • 6 medium bananas
  • 1 stick unsalted butter at room temperature
  • 1 cups and 1/2heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon orange zest fresh is best!
  • 2 bay leaves
  • pinch of nutmeg
  • salt and pepper to taste
  • Topping Ingredients:
  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1 stick unsalted butter

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Prick the sweet potatoes all over with a fork and put them on a roasting pan.
  • On another roasting pan prick bananas and lay out in a single layer.
  • Roast sweet potatoes for 45 minutes until very soft and roast bananas for 25 minutes. (If you are in a huge hurry, you can boil the sweet potatoes, but do not try boiling the bananas!)
  • Remove both pans from the oven and allow to cool slightly.  
  • In a small sauce pot heat cream with bay leaf until reduced by half, then keep warm until ready to puree potatoes and bananas. 
  • When the potatoes are cool enough to handle, scoop out the flesh into the bowl of a food processor (A blender will work, but only if the potatoes are cool).
  • Add peeled bananas. Season with salt, add butter, cream (make sure you took the bay leaves out!), cinnamon, nutmeg, vanilla and puree until smooth (or if you like it a little chunky, a little chunky).
  • Pour into an oven-proof dish. 
  • Make the topping by combining flour, cold butter and brown sugar in the food processor and pulse until you have the texture of coarse bread crumbs.
  • Sprinkle on top of the puree and place under the broiler until golden brown and crispy, about 4-5 minutes.
Tried this recipe?Let us know how it was!

My opinion:
I really love this dish. This year we actually forgot the topping and it was still just as wonderful! You can make it a couple of days (no more than 2!) ahead of your holiday meal and keep it refrigerated. Then reheat in a crock pot like we did or in the oven. If you are keeping it in the crock pot, sprinkle each serving with the topping and use a brûlée torch to make it golden brown and crispy.