Soup and...

    Recipes

Butternut Squash And Cider Bisque

Adapted from Donna Karch –

Mountain Melody Gardens

by Diane Merle

Ingredient List

4 Tbsp (1/2 Stick) butter
2 cups white onion, diced
4 tsp curry powder
2 medium butternut squash
2 apples
3 cups vegetable or chicken stock
1 cup apple cider

¼ cup apple cider vinegar
Salt and pepper to taste

Instructions

Preheat the oven to 400 F.

Cut squash in half through the stem end using a sharp chef's knife. (baking whole (20 min) or microwaving (5 min) before cutting can make it easier to cut).

Remove seeds and any tough fibers.  

Place the halves cut-side down on a prepared pan.

Bake the squash until a fork inserts easily into the thickest part, about 30-45 minutes. 

Let cool until easy to handle and scoop flesh from the shell, set aside. 

Melt the butter in a large kettle and sauté the onions and curry powder over very low heat until soft.

Meanwhile, peel the apples and cut them into chunks.

Add the apples, squash and stock to the kettle and simmer for 25 minutes. 

Mash the solids with a potato masher or blenderize.

Return pureed bisque to the kettle; add the cider, cider vinegar and season to taste with salt and pepper.

Betty's Thanksgiving soup and stuffing balls

Thanksgiving Soup Ingredients

2 onions (chopped)
2 carrots (chopped)
2 stalks of celery (chopped)
2 32 oz. containers of Turkey stock

      (*You can substitute turkey broth or chicken or vegetable if you can’t find turkey stock)

3 white potatoes (cubed)

2 sweet potatoes (cubed)
3/4 cup dried cranberries
1 turkey breast (cooked) or 8 oz. turkey left overs

Stuffing for stuffing balls (You can use your own made fresh, leftovers, or a package mix.  I use        2 boxes of stuffing mix made according to the package directions and add some sautéed            onions.)

Directions:

Soup Directions:

1. Sauté the onions, celery, and carrots in the bottom of a stock or soup pot.
2. When the onions, celery, and carrots are softened, add the turkey stock, white potatoes, and sweet potatoes. Bring the stock to a boil and reduce to simmer. Let the soup simmer until the potatoes are soft, about 20 minutes, stirring occasionally.
3. Add dried cranberries and turkey and let simmer until heated through.

 

Stuffing Ball Directions:

1. Make stuffing. You can use your own made fresh, leftovers, or a package mix. ( I use 2 boxes of stuffing mix made according to the package directions and add some sautéed onions.)
2. Form into balls and place on lightly greased baking sheet.

3. Bake at 350 degrees until golden brown and firm.

4. Serve on the side like croutons.

© 2017 by Franklin Reformed Church.