Butternut Squash and Apple Soup

 

The ultimate fall-lovers soup!

Yield: 6 servings

 

Ingredients:

1 tbs unsalted butter

1 medium yellow onion

1 butternut squash (about 2 lbs)

4 red or gold apples

2 tsp coarse salt

1 ½ tsp ground cumin

½ tsp ground coriander

½ tsp ground ginger

¼ tsp fresh ground black pepper

2 cups chicken or vegetable stock

2 ½ cups water

Sour cream

Directions:

  1. Peel, seed, and cube the butternut squash, set aside.

  2. Dice the yellow onion.

  3. Melt butter in a large pot or dutch oven over medium heat. Add onion; cook, stirring occasionally until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.

  4. While the butternut squash is collecting, peel, core, and chop apples.

  5. Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover) to the pot. Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.

  6. Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. 

  7. To serve, ladle into shallow bowls; garnish with sour cream if desired.

Corn Chowder

 
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It’s soup season and this creamy corn chowder is an excellent way to use the bounty of fall’s harvest!

RECIPE INSPIRED BY MARTHA STEWART

Yield: 6 servings

 

Ingredients:

8 thyme sprigs

4 oregano sprigs

2 bacon strips, optional

4 tbs unsalted butter

1 large yellow onion

5 ears yellow corn

Coarse salt

1 small zucchini

1 lb fingerling potatoes

4 cups of corn or vegetable stock

3/4 cup heavy cream

Chives, for serving

Hot sauce, for serving

Freshly ground pepper

Grated parmesan

Directions:

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  1. Place thyme and oregano sprigs in cheesecloth and tied with kitchen twine to make an herb bundle.

  2. Dice the yellow onion into ¼ inch pieces. Remove corn from cobs. 

  3. (Optional) Chop raw bacon into small pieces. Cook bacon in a large stockpot over medium-high heat, stirring frequently. 

  4. Melt butter in the large stockpot. Once melted add the onion, herb bundle, and corn. Lightly season with salt. Cook, stirring occasionally until everything is soft, about 20 minutes. While the corn mixture is cooking, cut fingerling potatoes into ½ inch slices and cut the zucchini into ½ inch cubes.

  5. Add the stock of your choice, zucchini, and potatoes to the stockpot and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are fork-tender, 8 to 10 minutes.

  6. Remove and discard the herb bundle. 

  7. Puree one-third of the mixture until smooth. 

  8. Return the pureed liquid to the stockpot and stir in heavy cream. 

  9. Cook until chowder is hot. Season with salt and pepper. Garnish with chives, parmesan, and hot sauce, if desired; serve immediately.

Orange Ginger Smoothie

 
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This smoothie is not only delicious but great for your digestion!

RECIPE INSPIRED BY THE SCHMIDTY WIFE

Yield: 1 Smoothie

 

Ingredients:

  • 2 Small Oranges, peeled

  • 1 banana, peeled

  • 2 inches peeled ginger

  • 2 tsp honey, maple syrup, or agave

1 inch peeled turmeric

  • 1/2 cup unsweetened coconut milk, or 1 cup diluted coconut cream

  • 5-6 ice cubes

Directions:

Add all the ingredients to a blender. Blend on high for 1 minute or until smooth. Serve immediately.

Nutritional Benefits

Both ginger and turmeric have anti-inflammatory properties and also improve digestion or upset stomaches!

Chocolate Marbled Zucchini Bread

 
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This decadent sweet bread is great to eat right away, or can be stored frozen for a future treat!

RECIPE INSPIRED BY REAL SIMPLE

Yield: 1 Loaf

 

Ingredients:

  • 1/2 cup, plus 2 tsp Canola Oil

  • 1 1/2 cup All-Purpose Flour

  • 5 oz Semisweet Chocolate

  • 1 1/2 tsp Ground Cinnamon

  • 3/4 tsp Salt

  • 1/2 tsp Baking Soda

  • 1/4 tsp Baking Powder

  • 1 cup Granulated Sugar

  • 2 Large Eggs

  • 1 1/2 tsp Pure Vanilla Extract

  • 2 cups Packed, Grated Zucchini

Directions:

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  1. Preheat the oven to 350.

  2. Grease an 8 1/2 by 4 1/2 inch loaf pan with cooking spray or additional canola oil and flour.

  3. Melt chocolate in a microwave or double-boiler. Stir together the chocolate and 2 tsp of the canola oil. Set aside and let cool to room temperature.

  4. In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside.

  5. Grate or shred zucchini, so there are 2 fully packed cups. Drain slightly.

  6. In a separate bowl, whisk together 1/2 cup of canola oil, sugar, eggs, and vanilla. Fold in the zucchini. Add the wet ingredients to the dry ingredients and combine thoroughly.

  7. Transfer half of the batter to the loaf pan. Pour half of the chocolate evenly into the pan. Repeat with the remaining batter, then chocolate. Using a long butter knife, swirl the chocolate and bread batter together to make the marbled pattern, making sure to include the batter at the bottom.

  8. Bake for 60 to 70 minutes, until a toothpick comes out clean. Cool in the loaf pan for 15 minutes, then transfer to a wire rack to cool completely.

Watermelon Gazpacho

 

This fresh, grilled gazpacho will cool you down on any hot summer day.

Yield: 12 servings

 

Ingredients:

  • 1 cup Granulated Sugar

  • 1 Seedless Watermelon

  • 8 Plum Tomatoes

  • 2 Red Onions

  • 2 Seedless Cucumbers

  • 2 Jalapenos

  • 6 Limes

  • 1 bunch Fresh Mint

  • White Vinegar

  • Extra Virgin Olive Oil

  • Salt

  • Pepper

Directions:

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  1. Pick and chop mint; reserve stems for simple syrup.

  2. Bring 1 cup water and 1 cup sugar to a boil; remove from heat, add stems, cover and steep.

  3. Peel and slice the watermelon about 1" thick. Grill, on medium heat, all but one or two slices and let caramelize a bit on both sides.

  4. Grill tomatoes enough to remove the skins.

  5. Slice 1 1/2 red onion and grill; well cooked but not charred.

  6. Grill jalapenos; then remove skin and seed them.

  7. Grill the limes enough to get them juicy.

  8. Once all of this has cooled puree everything that went on the grill, except the limes, along with the garlic and chopped mint.

  9. Add the juice from the limes.

  10. Add a healthy splash of olive oil, simple syrup, and vinegar.

  11. Add salt and pepper and adjust everything to your taste.

  12. Take the remaining slice(s) of watermelon, the 1/2 red onion, and the cukes and dice them as small as you can.

  13. Add your diced items to your puree, and re-season as necessary.