Thursday, October 4, 2012

Apple/Squash Soup and Muffin recipes

Thanks to Kristyn for these recipes:

A great way to use up squash and all the apples from the apple orchard. 

Butternut Squash and Apple Soup

·       2 tablespoons unsalted butter
·       2 tablespoons good olive oil
·       4 cups chopped yellow onions (3 large)
·       2 tablespoons mild curry powder
·       5 pounds butternut squash (2 large)
·       1 1/2 pounds sweet apples, such as McIntosh (4 apples)
·       2 teaspoons kosher salt
·       1/2 teaspoon freshly ground black pepper
·       2 cups water
·       2 cups good apple cider or juice
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Gluten Free Butternut Squash and Apple Muffins
·         1/2 small butternut squash, peeled, seeded, and diced (3 cups)
·         3/4 cup superfine brown rice flour
·         1/2 cup millet flour
·         1/2 cup hazelnut flour
·         1/2 teaspoon fine-grain sea salt
·         1/2 teaspoon baking soda
·         1/2 teaspoon baking powder
·         1/8 teaspoon ground cinnamon
·         1/8 teaspoon ground ginger
·         3 large eggs
·         1/2 cup light brown sugar
·         1/4 cup cane sugar
·         1/3 cup coconut oil, melted
·         1 teaspoons pure vanilla extract
·         1/2 teaspoons grated lemon zest
·         1 sweet apple, such as Gala, peeled, cored, and grated (1 cup)
·         2 tablespoons chopped hazelnuts
1.     Heat oven to 350 degrees and line a muffin pan with 12 baking cups.
2.     Steam squash until tender, about 10 minutes, then transfer to a food processor and puree until smooth.
3.     In a large bowl, whisk together flours, salt, baking soda, baking powder, cinnamon, and ginger. In another bowl, whisk together eggs, 1/2 cup squash puree, sugars, oil, vanilla, and lemon zest.
4.     Fold wet ingredients into dry ingredients until well incorporated, then fold in apple. Spoon batter into baking cups and sprinkle with hazelnuts.
5.     Bake until golden brown and a toothpick inserted in centers comes out clean, about 18 minutes. Transfer to a wire rack to cool.

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