at home with
VickiBensinger Autumn In-Home Culinary Classes (serves 10-12)
at home with
VickiBensinger In-Home Culinary Classes
It’s cold outside and nothing warms me up more than a hot bowl of soup. My family loves soup as a main course – sometimes with a salad on the side, but mostly on its own with a nice crusty loaf of bread. During the winter months I’ll make soup, stews or chili, sometimes twice a week, with variations including beef, chicken, turkey, and vegetables. Making soup is like a coin toss gather up your favorite ingredients, toss into a pot with some form of liquid and spices to suit you, then simmer and serve. It’s quite simple! When I’m seeking out comfort food to warm me up, I’ll opt for my Autumn Squash Soup. Not only is it healthy for you, (a good source of vitamins A and C, potassium, and iron), but it’s delicious, and doesn’t have an ounce of cream in it. You’d never know by tasting it. With its creamy, velvety texture, and incredible flavor, it’s impossible to resist. My family prefers it with ginger and nutmeg, but if you’re a fan of curry (as I am) then omit those spices, and replace with curry. Both variations are equally addicting – you’ll see after you make this.
Squash Soup
INGREDIENTS: 3 butternut squash, halved and seeded 2 acorn squash, halved and seeded 1 tablespoon butter 1 large yellow onion, coarsely chopped 2 large Granny Smith apples, peeled and coarsely chopped 1 teaspoon nutmeg 1/2 teaspoon ginger(OR omit ginger and nutmeg, and add 1 tablespoon curry powder) 2 tablespoons brown sugar 2 quarts low sodium chicken broth salt (to taste) black pepper (to taste)
DIRECTIONS:
1. Preheat oven to 350 degrees 2. Place squash halves, cut side down, on an oiled baking sheet. Bake squash for 30 minutes, or until easily pierced with tip of a knife. Let squash cool. 3. In a large sauté pan add butter and heat on medium high until melted. Add onions and apples, and sauté for 6-8 minutes or until onions are translucent. Scrape out flesh from squash cavity, and add to pot, along with remaining ingredients (using either nutmeg and ginger or curry) heat through. 4. With an immersion blender puree ingredients in pot, until a smooth consistency is achieved. If needed, add more broth. If using a blender – ladle soup into blender, and cover with a lid. Place a towel over the lid, then puree. Note: when liquid is hot it tends to burst out of the blender, if turned on fast. Placing a towel over the lid protects you and your walls, should this occur. 5. Season soup with salt and pepper. Gently heat before serving. Garnish with a dollop of yogurt or sour cream, and pumpkin seeds, if desired. ENJOY!!!
TIP: When shopping, select squash that have a hard, deep-colored rind, and are free of blemishes or moldy spots. Store squash in a cool dark place with plenty of ventilation until ready to use. They can be stored for up to one month. CONTACT VICKI AT: 314.799.1633 |VICKI@VICKIBENSINGER.COM | WWW.VICKIBENSINGER.COM
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UPTOWN MAGAZINE