Canadian Thanksgiving is a sure sign of Autumn. Here's some of the meal I made for it....
Last year when making Butternut Squash Soup, I realized I had bought more squash than needed. I decided to partially cook it (boil it) and then flash freeze it. It worked out perfectly as a base for a delicious recipe from Whole Foods Market
Classic Butternut Squash Soup
2 tablespoons olive oil
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4 to 6 cups low-sodium chicken broth (I used this broth)
Sea salt and ground black pepper, to taste
Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.
Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
Along with the soup, I served a pomegranate salad...
roast chicken and sweet potatoes:
Everything came out really well... Except for the dessert. I'll tell you about that in my next post.
Wednesday, October 21, 2009
Autumn is my favourite time of year. Although I am a proud Westerner, the Fall in Ontario is pretty amazing.