Roasted Butternut Soup with Apples and Bacon

Roasted Butternut Soup - trust in kim

Roasting the squash with apples and just one slice of bacon brings so much flavour to this soup. Mark Bittman wrote this recipe as a chowder, in which you leave everything whole, but I was really in the mood for a puréed soup. And it was lovely and velvety this way. I plan to try it again one day using different vegetables.

The cookbook this one came from is called The Food Matters Cookbook. I changed the recipe by using only one slice of bacon for flavour instead of four, omitting the oil because the bacon gave it some fat, and then I puréed it instead of leaving pieces whole.

To make this a vegan recipe you can easily omit the bacon and just drizzle the vegetables with a little olive oil before roasting.

It makes about 4 servings.

What you need:

  • 1 butternut squash, about 1 & 1/2 pounds
  • 1 large onion, chopped
  • 2 large apples, peeled and cored
  • 1 slice bacon, chopped
  • 2 tablespoons minced garlic
  • salt and pepper
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried
  • 1/2 cup white wine or water
  • 6 cups vegetable or chicken stock

What you do:

  1. Preheat the oven to 400F.
  2. Cut the squash in half lengthwise and remove the seeds. Peel it with a vegetable peeler and cut it into cubes. Place the cubes on a deep roasting pan along with the onion, apples and garlic. Sprinkle with salt and pepper, and put the bacon pieces over top of the vegetables. Roast, stirring a few times throughout the process, for about 45 minutes. At this time the apples should be tender and the bacon should be crisp.
  3. Take the roasting pan out of the oven and stir in the sage and wine, scraping the browned bits from the bottom of the pan. Transfer everything to a large pot, unless your roasting pan can be put on the stove top. If so, continue the next step in the roasting pan over medium heat.
  4. Add the stock and cook until the squash begins to break up a little, about 25 minutes.
  5. Let the soup cool slightly before putting it into a blender in batches. Purée until it is very smooth, then return to the pot to reheat. Taste and adjust seasonings before servings.

This one is really good for leftovers too, but you might need to thin it out by adding a little stock, wine or water when reheating.

 

Salmon Croquettes

These are a yummy way to use up leftover salmon.  I planned ahead and made mashed potatoes with barbecued salmon so that I could try out this Mark Bittman recipe.  Shaping these into croquettes was a little finicky, so next time I might try to form them into patties instead.

I served them with honeyed-ginger carrots and lemony kale with onions, garlic and pine nuts.

What you need:

1 cup leftover salmon meat

1 cup leftover mashed potatoes

1/2 cup finely diced onion

a few chopped parsley leaves

1 teaspoon grated fresh ginger

1 egg

1 teaspoon dijon mustard

salt and pepper to taste

bread crumbs

olive oil

lemon wedges (optional)

What you do:

1.  Mix all the ingredients except the olive oil and lemon together, using just enough breadcrumbs to stiffen the mixture.

2.  Form into small logs or patties, then coat in bread crumbs.  Place on a rack, then refrigerate for 15 to 20 minutes to dry them out a little.

3.  Heat some olive oil over medium heat, then cook the croquettes until they are browned.

Serve them with lemon wedges if you like, or a yogurt dill sauce.