If you know me,
you know I love food.
I love all kinds of food, I don't discriminate and will give anything a chance. Although, I will admit to mostly loving super down-homestyle dishes. I love rich flavors and slightly heavy meals, I should weigh 100 pounds more than I do. My friends always tease me and say I could put gravy or alfredo sauce on anything and I'm known for sending all my friends into food comas.
Although, this season brings about one great homestyle favorite in particular: the pureéd soup. I could eat soup and bread for dinner every winter night. With that being said, I made an attempt at cooking one of my favorites. To my surprise, making butternut squash, apple and onion soup was so much easier than I imagined.
So I hope you enjoy this dish as much as I did and check out my pureéd Potato Leek Soup too (here).
| what you will need to make the soup :
: ( two ) peeled and chopped butternut squash
: ( four ) peeled and chopped granny smith (or I like gala) apples
: ( one ) chopped white onion
: smart balance butter substitute
: ( two ) containers of organic chicken broth
: a dash or two of yellow curry
: a touch of ground corriander
: a dash of ground cumin
: a tsp of ground ginger
: ( one ) cup of cream
: ( one ) sliced jalapeño
: ( spoonful ) of crema
: fresh lemons
| FIRST chop onion and squash (you can buy it pre-peeled and cleaned)
| PUT the squash and onion in a large pot and let it start to cook down with 2 spoonfuls of butter.
| PEEL and cut the apples, then place aside to give the squash and onion a head start.
Also place some apple aside finely diced with drizzled with fresh squeezed lemon (for garnish).
| CONTINUE cooking down the squash and onion over a medium heat.
| THEN add enough broth to cover the potatoes and apples. Continue to cook down on a medium heat.
| what you will need to make the chicken :
: candied pecans
: light brown sugar
: garlic and onion powder
: beaten eggs
| PROCESS all the dry ingredients into a fine powder - I use a mini chopper used for coffee beans.
| DIP chicken into egg and then the "breadcrumb" mixture
| HEAT the oil in a pan and then add the chicken, don't flip until the first side gets nice and golden.
| KEEP occasionally stirring the squash and apples. Let them continue to cook if they look like this.
| TURN off the heat when they look like this.
| SCOOP out all the cooked down ingredients and put into a high power blender.
| PULL the almond fried chicken out of the pan and place onto paper towels.
| PUREÉ the squash, apples and onions until, while adding broth to make it light and smooth.
Here is where I like to add the cream in, but this is totally optional.
| PUT it back into the pot on a low simmer until perfect.
| SLICE the chicken and the jalapeños thinly, remove the seeds if you want a little less spice.
| what you will need for the salad :
: fresh pumpernickel bread
: mixed greens
: grape tomatoes
: olive oil
: apple vinaigrette reduction
| TOSS greens, half the tomatoes with olive oil and balsamic.
Then top with tomatoes, pomegranates, and feta.
| THEN plate the salad with the chicken overtop and a apple vinaigrette drizzle.
And the soup garnished with a touch of crema, the diced apple and two slices of jalapeños.
Add the optional buttered and toasted pumpernickel slices.