Anyway, we had absolutely beautiful weather! And in recognition of hubs wearing a different blue shirt EVERY day, I've included my 'blue' pictures from around that beautiful city!
XO Kate :)
Saturday, October 16, 2010
Blue Skies in Savannah!
The hubs and I took a very quick trip down to Savannah this week so I could 'do' my birthday present! Believe me when I say that deserves a post all to itself!
Anyway, we had absolutely beautiful weather! And in recognition of hubs wearing a different blue shirt EVERY day, I've included my 'blue' pictures from around that beautiful city!
XO Kate :)
Anyway, we had absolutely beautiful weather! And in recognition of hubs wearing a different blue shirt EVERY day, I've included my 'blue' pictures from around that beautiful city!
XO Kate :)
Monday, October 11, 2010
Delicious fall soup recipe!
I came across this easy and delicious sounding recipe in my Williams Sonoma catalog. However there was a catch, it wanted me to use their butternut squash puree. Not wanting to shell out $12 + tax and shipping (my nearest one is 30 min away), I decided to improvise. After reading the ingredients, it was nothing more than pureed butternut squash with seasoning. And since squash is in season right now, I picked up 2 for no more than a couple bucks. The soup turned out amazing, and now I'm sharing it with you!
P.S. I love being able to make things that are 'in season'! They just taste so much better!
Butternut squash and apple soup! (adapted from Williams Sonoma)
2 Butternut squashes
1 tbsp pumpkin pie seasoning
1 tbsp. unsalted butter
1 yellow onion ( chopped or sliced thin)
squash puree
1 local apple, peeled, cored, sliced thin
1 32oz. container of chicken stock
2 bay leaves
3 tsp salt, plus more to taste
1/2 c. creme fraiche
1/4 tsp. ground coriander (opt. but recommended!)
dash of ground ginger (opt.)
For the puree: Cut both squashes in half lengthwise, scoop out seeds. Lay facing up on a baking sheet. Bake at 325 for hour - hour and half. (start checking after hr. - tender like a baked potato!)
Let cool then scoop out to a bowl. Add the pumpkin pie seasoning. Using a food processor or blender puree in batches adding enough water to bring it to a cake batter consistency.
For the soup:
In a large soup pot (I like my cast iron le crueset) sautee the butter and onions until soft, about 10 min.
Add squash puree, apple, stock, bay leaves and 3 tbsp. salt. Stir to combine. Bring to a simmer and cook for about 1 hour. Apples should be tender.
Discard bay leaves and add creme fraiche, and the optional seasonings.
Puree using a stick blender or regular blender.
Enjoy!
XO Kate :)
P.S. I love being able to make things that are 'in season'! They just taste so much better!
Butternut squash and apple soup! (adapted from Williams Sonoma)
2 Butternut squashes
1 tbsp pumpkin pie seasoning
1 tbsp. unsalted butter
1 yellow onion ( chopped or sliced thin)
squash puree
1 local apple, peeled, cored, sliced thin
1 32oz. container of chicken stock
2 bay leaves
3 tsp salt, plus more to taste
1/2 c. creme fraiche
1/4 tsp. ground coriander (opt. but recommended!)
dash of ground ginger (opt.)
For the puree: Cut both squashes in half lengthwise, scoop out seeds. Lay facing up on a baking sheet. Bake at 325 for hour - hour and half. (start checking after hr. - tender like a baked potato!)
Let cool then scoop out to a bowl. Add the pumpkin pie seasoning. Using a food processor or blender puree in batches adding enough water to bring it to a cake batter consistency.
For the soup:
In a large soup pot (I like my cast iron le crueset) sautee the butter and onions until soft, about 10 min.
Add squash puree, apple, stock, bay leaves and 3 tbsp. salt. Stir to combine. Bring to a simmer and cook for about 1 hour. Apples should be tender.
Discard bay leaves and add creme fraiche, and the optional seasonings.
Puree using a stick blender or regular blender.
Enjoy!
XO Kate :)
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