I've been craving soup and stew in these cold temps. I recently visited my friend Candice and she made tomato soup for dinner. It was yummy so I decided to make my version instead of my go-to butternut squash soup. I loooove this kind of pureed soup. There is something so comforting about the warm velvety soup especially with a piece of buttery garlic bread to dunk in it. Excuse me while I go heat up another bowl!Read More
Mashed Sweet Potatos
Folow these instructions for my sage sweet mashed potatoes. This time around I️ used stock instead of cream and it was magically delicious. I️ also omitted the sage from the boiling process
For the brown butter simply melt 1/2 stick of butter on medium know heat in a metal or light colored pot. You want to have clear view of the color change as itnhappens. Swirl the pan occasionally to be sure the butter is cooking evenly.
As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool.
The milk solids will cook faster and you'll see them settle on the bottom of the pan like the dregs in a bottle of wine. When you transfer the brown butter to a new container, try to leave as much of this sediment in the pan as possible. You can also strain the butter through a fine meshed strainer or cheese cloth to remove all the particles.
Make sure that all the veggies are cut into even pieces so they cook evenly. You can use whatever vegetables, potatoes, or squash that you have in your house. Add two tablespoons of maple syrup or balsamic for extra caramelization.
What you'll need:
- tomatoes on the vine
- 3 red bell peppers, seeded and diced
- 1 red onion, quartered
- 2 tbs Fresh herbs (I used thyme, rosemary, and a little bit of sage)
- 3 minced garlic cloves
- Salt & pepper
- 1/4 cup olive oil
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine veggies, spices, and oil. Spread evenly on a large roasting pan.
Roast for 30 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
I make this Butternut squash soup all the time in the fall. Its so easy and you can remix it so many different ways. I’ve used my jerk seasoning, cream, curry, jalapeño, and more. I’ve made the simplest version here if you want to put your own spin on it add your seasoning of choice to the squash right before you roast.Read More