Wednesday, November 07, 2012
Sunday, November 04, 2012
Soup's On
Tonight I made this recipe that came in a Kroger grocery store mailer last month:
Spiced Apple & Butternut Squash Soup
serves 6-8
1/4 cup unsalted butter
2 large onions, diced
2 large Granny Smith apples
1 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cinnamon
4 each butternut squash, peeled, seeded and diced into one-inch cubes
3 quarts chicken stock
salt and pepper to taste.
Halve and peel butternut squash, remove seeds and dice into one-inch cubes. Melt the butter in a large pot over medium heat. Add the diced onions and apples, cook until tender, about 10 minutes. Stir in the spices, cook for 1 minute and then add the squash and chicken stock. Bring to a boil; reduce heat and simmer, uncovered, until the squash is tender, about 20-30 minutes. Puree and serve. Add additional stock to desired thickness. Season with salt and freshly ground pepper.
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I omitted the nutmeg because I didn't have any. I ate the soup with grated sharp cheddar, and it was quite tasty. The leftover soup, added to penne pasta, will make a nice lunch tomorrow. I'll also note that the squash is naturally sweet, and makes me think that soup recipes calling for added sugar would be overly sweet. I can't comment on the addition of brandy some recipes include.
Spiced Apple & Butternut Squash Soup
serves 6-8
1/4 cup unsalted butter
2 large onions, diced
2 large Granny Smith apples
1 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cinnamon
4 each butternut squash, peeled, seeded and diced into one-inch cubes
3 quarts chicken stock
salt and pepper to taste.
Halve and peel butternut squash, remove seeds and dice into one-inch cubes. Melt the butter in a large pot over medium heat. Add the diced onions and apples, cook until tender, about 10 minutes. Stir in the spices, cook for 1 minute and then add the squash and chicken stock. Bring to a boil; reduce heat and simmer, uncovered, until the squash is tender, about 20-30 minutes. Puree and serve. Add additional stock to desired thickness. Season with salt and freshly ground pepper.
------------------------------
I omitted the nutmeg because I didn't have any. I ate the soup with grated sharp cheddar, and it was quite tasty. The leftover soup, added to penne pasta, will make a nice lunch tomorrow. I'll also note that the squash is naturally sweet, and makes me think that soup recipes calling for added sugar would be overly sweet. I can't comment on the addition of brandy some recipes include.
Wednesday, October 24, 2012
Futility
Hiding in bed all day to avoid the demons doesn't work. They're always ready and waiting, no matter how long it takes you to emerge.
Monday, October 22, 2012
Student Life
Taking the day off of work to cram for tomorrow's midterm, recover from a mostly sleepless night, and get some vitamin D.
Saturday, October 13, 2012
Under Construction
“Imagine yourself as a living house. God comes in to rebuild that house. At first, perhaps, you can understand what He is doing. He is getting the drains right and stopping the leaks in the roof and so on; you knew that those jobs needed doing and so you are not surprised. But presently He starts knocking the house about in a way that hurts abominably and does not seem to make any sense. What on earth is He up to? The explanation is that He is building quite a different house from the one you thought of - throwing out a new wing here, putting on an extra floor there, running up towers, making courtyards. You thought you were being made into a decent little cottage: but He is building a palace. He intends to come and live in it Himself.”
C S Lewis, Mere Christianity
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