Three recipes for the price of one, people!
Serves 4 to 6
You’ll find many types of winter squash. Try something new like delicata, or kabocha for a different texture and flavor than the traditional acorn or butternut squash. A combination of different squashes is my favorite.
INGREDIENTS:
2 tablespoons unsalted butter
2 shallots, finely chopped
2 garlic cloves, minced
1 carrot, finely chopped
1 rib celery, very finely chopped
Bouquet garni (1 bay leaf, 1 sage leaf, 2 sprigs of thyme, 10 whole black peppercorns, tied together in cheesecloth)
3 pounds winter squash, peeled, seeded, and chopped
3 cups chicken stock or low-fat, reduced-sodium chicken broth
Coarse salt and freshly ground black pepper
2 tart apples, such as Granny Smith, peeled, cored, and diced
1 sprig thyme
1/4 cup heavy cream (optional)
1 teaspoon firmly packed dark brown sugar
3/4 teaspoon coarse salt
¼ teaspoon freshly ground pepper
DIRECTIONS:
1. To prepare the soup, in a large, heavy-bottomed Dutch oven, melt 1 tablespoon of the butter over medium-low heat until foaming. Add the shallot, garlic, carrot, and celery. Cook, stirring frequently, until soft and translucent, about 3 minutes.
2. Add the bouquet garni, squash, and chicken stock. Season with salt and pepper. Bring to a boil over high heat, decrease the heat to low, and simmer until the squash is tender, about 30 minutes.
3. Meanwhile, to cook the apples, in a skillet, heat the remaining 1 tablespoon of butter over medium heat. Add the diced apple and remaining sprig of thyme; season with salt and pepper. Cook, stirring occasionally, until the apple is tender and lightly caramelized, about 5 minutes. Set aside and keep warm.
4. Remove the bouquet garni and discard. In the Dutch oven, using an immersion blender, puree the soup to the consistency of your liking – chunkier if you prefer something rustic, smoother for something more refined. Alternatively, ladle the soup into a blender and puree until smooth a little at a time. Add the cream, brown sugar, salt and pepper.
5. Adjust seasoning and ladle immediately into warm bowls and garnish with the sautéed apples.
Beer Bread
Makes one 9 x 5 x 3-inch loaf
Different beers produce breads with different flavors and textures. This recipe calls for stout, producing a darker crumb and more complex flavor. It goes well with a hearty stew or pot roast. Lighter ale produces a lighter loaf and would be more appropriate with milder dishes such as this soup.
INGREDIENTS:
4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the loaf pan
2 1/2 cups all-purpose flour
1/4 cup whole wheat flour
1/4 cup ground flax seeds
1 tablespoon baking powder
3 tablespoons brown sugar
1 teaspoon fine sea salt
1 teaspoon finely chopped fresh herbs (use rosemary, thyme, tarragon, marjoram, or chives)
1 (12-ounce) bottle stout, at room temperature
DIRECTIONS:
1. Preheat the oven to 375 F. Brush one 9 x 5 x 3-inch loaf pan with some of the butter.
2. In a bowl, combine the flour, baking powder, sugar, and salt. Add the beer and 2 tablespoons of the remaining melted butter, stirring just until combined. (The batter will be somewhat lumpy.)
3. Pour the batter into the prepared loaf pan and drizzle with the remaining 2 tablespoons of melted butter. Bake until a skewer inserted into the center comes out clean, 35 to 40 minutes. Transfer to a wire rack to cool slightly, then invert onto the rack to cool until warm. Serve warm or at room temperature.
***There is no fixed recipe for a bouquet garni, although most recipes do include parsley, thyme, and a bay leaf. If you don’t have cheesecloth, use a tea-brewing ball when making a bouquet garni. Just stuff the herbs and peppercorns into the ball.
Recipe by Cristina Paul
