Oct
9
Couple of blog re-runs here, but ’tis the season and all.
MAKE DELICIOUS CREAMY BUTTERNUT SQUASH SOUP
You’ll need:
• 1 squash (the original recipe called for butternut, I used acorn. You could probably use delicata, whatever), peeled, seeded and cubed*
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 cups of chicken stock (Perhaps you have a freezer full of carefully prepared servings of homeade stock, from the weekends you spend simmering giant pots of bones and vegetables. I do not, and therefore I bought a container of Wolfgang Puck’s stock-in-a-cardboard-box. Campbell’s chicken broth in a can would probably be just fine.)
• Half a cup of cream/half and half
• 1 teaspoon curry powder
• Brown sugar, some amount thereof
• Salt & pepper
• Cinnamon
* Peeling a squash is a giant pain in the ass. You could suffer through this, or roast it first in the oven and scoop out the cooked pieces, or use frozen squash pieces, or buy the pre-cut/pre-peeled stuff. Up to you.
Saute the onion and garlic long enough to get soft and translucent, but not to the point of browning. Put your squash pieces in a pan, add the onion and garlic (or take out the garlic now that the onion has soaked up the flavor), pour in your 2 cups of stock/broth and bring it to a boil.
Cook until the squash is mushy, then mash it up with a spoon. You could puree it in a blender, but this way it’s thick and goopy. Mmm…goopy.
Add the cream, curry powder, and brown sugar – I used about a tablespoon of the sugar, but the natural sweetness of the squash varies so I’d go by taste. Stir, then season with salt and pepper and just a dash of cinnamon.
Kerblam, there you have it: the most delicious soup in the world. This makes two enormous servings with a little left over. I like to toss a few bleu cheese crumbles and red pepper flakes on top of mine.
BAKE INSANELY GOOD PUMPKIN-CHOCOLATE MUFFINS
You’ll need:
• 1 3/4 cups all-purpose flour
• 1 1/4 cups sugar
• 1 tbls baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground allspice
• 1/8 tsp ground cloves
• 1 cup canned pumpkin (not the pumpkin pie filling stuff)
• 1/2 cup milk
• 1/2 cup vegetable oil
• 2 tablespoons of molasses
• Some amount of chocolate chips
Preheat oven to 400˚ and lightly grease a 12 muffin tin (paper liners are even better).
Mix flour, sugar, baking powder, salt and spices together in a large bowl. In a separate bowl, whisk together pumpkin, milk, oil, and molasses.
Pour wet ingredients into the dry and mix. Stir in your desired amount of chocolate chips (I recommend a “shitload”). Fill the muffin cups 2/3s full.
Bake 18-20 minutes, or until toothpick or knife inserted in center comes out clean. You should try and wait until they’re cool enough to not burn the crap out of your mouth before you devour the entire batch, but it won’t be easy.
BOO YOUR NEIGHBORS
I first learned about Boo’ing your neighbors from Melissa’s site, and this is now our second year of doing it. It’s super fun, the kids like helping out, and I love seeing the signs start showing up on people’s doors. Go ahead, start your own.
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Well. I was looking for a squash soup recipe on account of the 23 winter squashes we just pulled from the garden. This looks great, thanks.
OH! I wish I was your neighbor so you would leave one of those great looking bags on my front porch!
Are you psychic? I was just searching your archives this morning for the pumpkin and chocolate chip muffin recipe! Thanks for posting it again. I’ll be making those bad boys this weekend.
I remember way back when you posted that squash recipe the first time. I made it then and its still one of my husband and my favorite soups. We love it with bleu cheese
I have several lovely squash of different varieties that were delivered from a local farm as part of our farm share, and although I was glad to get them, they’ve been sitting on my counter long enough that I was starting to curse their existence. After all, “roasted squash” is getting a little old. Thanks for the soup recipe, it was my next idea!
fry some chopped up rashers of bacon with that onion for some extra yumminess. you can either remove it before you smash or puree it OR you can leave it in and puree. either way… yum
I remember the pumpkin muffins. I started making them after you mentioned them and they are now “my” Fall treat at work. One of my favorite things about Fall, now!
We Boo’d our neighbors this weekend too! And we went to the Pumpkin patch and picked out the Great Pumpkin.
http://www.flickr.com/photos/ravinsreality/5066442557/
Sounds delicious, btw. I can’t wait to try the squash soup!
My fave: pumpkin dip. Mix up a batch of vanilla or cheesecake flavor SF/FF instant pudding. Let it set in the fridge for a few, then stir in one can of pumpkin plus cinnamon or pumpkin pie spice to taste. Serve with vanilla wafers, ginger snaps or spice cookies. Also is awesome using evaporated milk or for a super-sweet tooth, sweetened condensed milk. This is actually healthy and delicious enough to eat straight as pudding, too!
Yeah, i’m ALL OVER those pumpkin muffins…I have homemade puree’d pumpkin waiting for a recipe…yummmm…
I think the boo-grams are a great idea! I’m going to try to get my kids into it…if I can find the time!
I must compliment you on your fine use of the word “Kerblam”, and in a recipe no less. :)
Attempting the squash soup without poisioning anyone today. At least not intentionally.
variation: leave out the cinnamon substitute ginger for the curry (minced/fresh), add one peeled, fresh, chopped apple and fresh sage & thyme. Puree with hand blender …
mmmmm…I love Pumpkin Chocolate Chip muffins. It is my favorite fall treat.
We did the boo thing this weekend! I really hope it catches on – but my daughter LOVED doing this and it will definitely become a tradition.
Now I’m gonna try your two recipes, because, um, YUM!
Hi Linda, I have a question about the muffins? Am I blind, or are they really egg-free? Just wondering if you forgot to list the egg(s) in the ingredients? I am always looking for yummy baked goods that don’t contain eggs since my sons are allergic to them. Thanks!
Caroline
Nope, no eggs!
I just visited a friend who owns a lovely farm. I was sent home with a crate of each thing we looked at. (He also tried to give me a goat. Try explaining that to the condo association.)I’m going to try this butternut squash soup on my numerous squashes.
I’m not a squash eater, so I hope you aren’t leading me astray. You may imagine me eyeing you suspiciously. (It seems you have much experience in that regard.)
Excellent. I’ve now printed both the chocolate cupcake recipe and have decided to start a Boo fest in our lovely neighborhood. I was looking for a good tradition for Halloween, and this one sounds fantastic!
The muffins are my favorite fall food!!!!! I swear, pumpkin and chocolate together…food of the gods! And I love the idea for my neighborhood. Might give it a try!
Have made your DELICIOUS muffins twice in two days and am officially the work rock star for bringing them in. Thanks so much!
We did The Boo last year after I read your blog post and our neighbors LOVED it. We just got Boo’d by one of them this morning. We’ll be making our bags tonight… Thanks again for passing along a great idea!
OMG…I know, teenage internet speak…however…
I can not stop “stirring and licking the spoon.” I invited friends over for dinner, and I’m afraid there isn’t going to be enough of this soup around if they don’t get here soon.
Omg omg omg omg omg it’s so delicious. I’ve had it before, but man…this tastes so good…and it’s so easy and my two year old eats it…I <3 you, forever and always!
Kaci
The muffins are delicious…and won’t stop calling my name. Damn you! :)
Yay for no eggs! I’m making these today!
Just wanted to let you know that here in the year of our lord 2018 I googled “pumpkin sundry shitload” because that’s how I bring up this muffin recipe every fall. (I mean, I’ve printed it out once or twice in there, I’m sure, but who knows where that paper went.)