Butternut Squash Soup

This butternut squash soup is a game changer. 

It’s simple, delicious, fast, hearty, and easily modified to fit dietary restrictions.

Butternut squash soup with pan-fried salad turnips

Butternut Squash Soup with pan-fried apple sausage, shallots and escarole

You will need:

2 large yellow onions

1 shallot

1 tbsp. olive oil

The flesh of 2 butternut squash

36 oz. Chicken Stock (or Vegetable stock)

1 tbsp. Garlic

1 tsp. Turmeric

1 tbsp. Ginger

1 tsp. Paprika

1 tsp. Cumin

1/2 tsp. Sage

Himalayan Salt

Pepper

Optional: Curry Powder

Cut the squash into chunks approximately 1 inch long. 

If you are in a bit of a rush, a lot of grocers are now selling butternut squash already prepared (peeled and cut).

You do not need to cook your squash before adding it to the pot.

Caramelize the onion and shallots with about 1/2 tsp. of salt in the olive oil over medium heat until almost translucent. 

Add the butternut squash chunks, spices, and the chicken stock. 

Cook for approximately 20 minutes until the squash is tender. 

Turn the heat to low, use your emulsion blender to puree the mixture; season with salt and pepper to taste. 

I like to top the soup with additional protein or sautéed vegetables in order to make it feel heartier. 

This time around, I decided to pair the soup with pan-fried apple sausage, shallots, and escarole.

October means Thackery Binx

We're more than halfway through October and that means Halloween Movie Marathons. Or, if you are terrified of your own shadow like me, an annual viewing of Hocus Pocus. That's about as "scary" as I can handle.

Any proper movie night will need blankets, comfy seats, and most importantly snacks! While there is a veritable universe of snacks available these days my favorite above all others is popcorn.

Let me put it this way; if October means Thackery Binx, movie night means popcorn. 

I like to make my popcorn on the stove top. It gives me a greater degree of control over not only the flavor, but also helps to assure that I will be eating better quality, more natural, ingredients.

When I tried to capture the correct ratios I had a surprisingly hard time figuring out how to share them with you guys.  I just kept eyeballing the amounts and adjusting them.

 So, I found a great guide by Simply Recipes which you can access here. 

My favorite thing about pot-popping popcorn,  is the variety of ways you can flavor the popcorn. 

Some of my favorite combinations are : 

Traditional butter with Himalayan salt

Truffle

Rosemary Garlic

Rosemary Parmesan

Cinnamon Sugar

Spicy Maple 

 Cheesy Garlic

S'mores

Use your imagination, the sky is the limit... 

An easy way to get creative with your popcorn is to try different flavored salts like this one from my trip to Iceland 

I had a couple of questions about where I bought me pepper flake Weck tulip jar; I purchased it at the Charles Street Black Ink in Boston but I'm sure you can buy them online. 

Blueberry salt from my trip to Iceland gave a very subtle tang to the popcorn

Can we also just take a second to appreciate the amazing greatness that is Batmouth? 

I'll give him his proper attention in an upcoming post... 

If the movie starts to get a little too terrifically terrifying, follow these fool proof Halloween movie watching methods:

1. Hide under the covers.

2. Climb on top of the person next to you and bury your head in their shoulder.

3. Stick your fingers in your ears and shut your eyes.

4. Excuse yourself to go to the bathroom .

5. Turn off the movie and put on a Christmas movie. 

[It's a fair suggestion, some of the stores around here are already decorating!]

 If nothing else, remember, it's just a bunch of Hocus Pocus.

Boo,