Tuesday, February 25, 2014

Butternut & apple

You know how simple it is to make butternut squash soup? 
 It is this simple.  

Roast one butternut squash (no need to peel, just scoop it out of after it's roasted), two apples, one jalapeno (if you like a little kick), one onion, four sprigs of thyme and two of rosemary at 400deg for 40 minutes, or until it's all soft. 

 Puree it all together with 4 cups of your favorite stock, homemade or not. Add 2 cups additional stock if you prefer a thinner bisque. Start seasoning with one tablespoon salt and two teaspoons black pepper.  Add more to taste.  Sometimes I also add 4 oz of goat cheese to the mix. 

A lovely, no fuss dinner - 
especially good with an oozing 
gruyere and caramelized onion grilled cheese.

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