Autumn Butternut Squash and Apple Soup

I woke up today with that feeling-you know, when you are tired and kind of achy, and just know that a not fun few days are coming? As swine flu is all the rage these days (so to speak) and all universities are deathly afraid of students spreading the illness I really cannot afford to get sick. In Massachusetts they are not even testing for it anymore, you get a fever, you get a week quarantine, no ifs, ands or buts. So I am fighting back with a vitamin and mineral-rich soup, lots of water and a Law and Order marathon (I cannot really be expected to study under duress, can I ?).

My butternut squash and apple soup recipe could be filed under Soup For Dummies (although one could argue that it's actually smarter to pick a time saving recipe such as this one!). After many instances of dicing onion, peeling apples and slicing my squash into even pieces like a good girl, one day I said &^*$ it and just threw in pre-cut squash, baby carrots, apple chunks and onion cut into quarters into a soup pot. Honestly, it really did not make a noticiable difference in the resulting flavor. So for those who don't have much time or patience, voila! here is the perfect recipe for you!

Ingredients:
3 cups butternut squash, cut into chunks (I bought mine at Trader Joe's)
2 apples, cored
1 cup carrots
1 onion, peel removed and onion cut into quarters
2 cups chicken stock
1/8 teaspoon white pepper
1/4 teaspoon cinnamon
3 tablespoons butter

Melt butter in a medium to large stew pot over medium high heat. Add butternut squash, carrots and onion to pot and let saute 15-20 minutes, stirring occasionally to prevent from sticking/burning.

Add apples, white pepper, cinnamon and chicken stock. Bring to a simmer and cook 45 minutes.

Remove from heat, puree soup in batches.

Serve with toasted bread (good for dipping in soup!)

Note: you can freeze soup and it reheats perfectly for another meal.

Parmesan Custards with Roasted Vegetables

Lately I have been very sludgy-the sort of feeling that comes on from eating too much processed food. I know that cooking my own meals will result in my feeling healthier but I have been having trouble getting off my butt as things like ice cream are easy & immediate fixes. Well, that changes today (and may change back tomorrow, but hey, one day at a time).

So this recipe may not technically be healthy because of the cheese and cream, it is made with fresh produce and has lots of good 'ole fiber, vitamins and minerals. Plus it is delicious, so that basically means it is good for me, right?



The custard recipe for this dish is from Epicurious's Asparagus Soup with Parmesan Custards-a very delicious, creamy and delightful soup (provided you have access to fresh asparagus).

For Custards
1 1/2 cups grated Parmesan cheese
1 cup heavy cream
1/2 cup milk
1 whole large egg
2 large egg yolks
1/8 teaspoon salt
Pinch of white pepper

1 recipe Slow Roasted Tomatoes
2 yellow crookneck squash
1 lb asparagus
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup basil, sliced into thin strips
1/2 teaspoon black pepper


To Make Custards:
Bring cheese, cream, and milk just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes.

Preheat oven to 300°F.

Prepare 1 recipe Slow Roasted Tomatoes while cheese-cream is steeping. Toss with sliced basil when done cooking.

Pour steeped cream through a very fine sieve into a bowl, pressing lightly on cheese solids and discarding them (Yeah I don't actually do this, Epicurious recommends it but I just whisk the mixture as it is getting hot/beginning to boil and never seem to end up with solids. And if I do, they are tasty solids). Whisk together whole egg, yolks, salt, and white pepper in another bowl, then add steeped cream in a stream, whisking until smooth. Divide among well-buttered ramekins.

Set ramekins in a baking pan and bake in a hot water bath in middle of oven until centers of custards are completely set, 40 to 45 minutes. Transfer ramekins to a rack and cool 5 minutes (do not allow to cool longer, or custards will stick to ramekins).

While custards are cooking, prepare asparagus and squash.

Scrub outside of squash and rinse well to clean. Slice into long horizontal strips and toss with 1/2 teaspoon pepper, 1 clove minced garlic and 1 tablespoon olive oil.

Rinse asparagus and cut off tough ends. Bring large pot of water to boil. Add salt and asparagus. Let cook 2 minutes. Drain and rinse with cold water to stop cooking process. Toss with remaining pepper, garlic and olive oil.

When custards are removed to cool, turn oven to broil. Place squash in strips in large baking dish. Do same with asparagus spears.

Broil until vegetables are beginning to char, then remove.

Working with 1 custard at a time, run a thin knife around edge of each to loosen it, then invert a plate over ramekin and invert custard onto plate. Repeat with remaining custards.

Serve each custards in the middle of 3 stacks of roasted tomatoes, asparagus and crookneck squash.