Fall! Butternut Squash and Apple Bisque

I didn't even adapt this from anything - GO ME! I really like how it turned out - this is a sweet soup with fall flavors.

What You Need:
2 medium butternut squash
4-6 apples (I used 6 small McIntosh seconds)
5 cups organic low sodium chicken stock
1 sweet onion
1 cup water
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper (optional)
1/4 cup raw honey
1 cup heavy cream
EVOO

What to Do:
Preheat oven to 425 degrees.
Cut butternut squash in half and place cut side up on baking sheets in oven for approx. 45 minutes.

Core, peel apples and cut in half, cut onion into quarters. Toss lightly in EVOO and place on baking sheet along with squash (after already spending 45 minutes in the oven). Brush squash with EVOO as well.

Sprinkle approx 1/2 tsp (more or less, depending on taste) each of spices (minus cayenne pepper) on squash, apples, and onion.

Place all in oven for another 20 minutes (less if using softer apples - mine made applesauce almost after 20 minutes!)

Add chicken stock to large pot. When squash, apples, and onion are done, scoop seeds out of squash and remove skin - you may have to use gloves or let cool! I found this easy to do by just cutting the squash in half and peeling each side off the back.

Cube squash, and add along with apples and onion to chicken stock. Using hand blender, blend until desired consistency. Add honey and heat to a boil.

Add remaining spices and let simmer for 10 minutes.

Finally, reduce heat and mix in cream. Garnish with chives, sour cream, greek yogurt, whatever your preference!



Enjoy!

Roasted Red Pepper and Smoked Gouda Bisque!

I tried REALLY HARD to make this like my favorite from The Whistling Kettle in Ballston Spa, NY, as it is my favorite! I don't think it came out as thick, and there are definitely some discrepancies but I think it turned out great!



What You Need:

6-7 Red Bell Peppers, cored and sliced into strips
2-3 Green Bell Peppers, cored and sliced into strips
1 Cup Baby Carrots
1 Red Onion
1 Yellow Onion
Cloves of 1/2 Garlic Bulb
1/3 Cup EVOO, divided
1 Large Can Whole Tomatoes - Peeled
6 oz tomato paste
48oz Organic Vegetable Stock
1/8 Cup Brown Rice Flour
1/3 Cup Marsala Wine
2 Cups Heavy Cream
2 Tbs Butter
8 oz Smoked Gouda Cheese, shredded

Spices:
6 Tsp Paprika
3 Tsp Oregano
3 Tsp dried Basil
4 Tsp Cayenne Pepper (less for less spicy)
4 Tsp salt
2 Tsp pepper
2 tsp White Pepper
4 Bay Leaves

What to Do:
Preheat oven to 450 degrees. Spread peppers onto baking sheet and brush with EVOO. Roast for 15 minutes. Mix peppers and broil on low for another 15-18 minutes.
Meanwhile, combine carrots, onions, and garlic in food processor until chopped fine. Melt butter in large sauce pan and add remaining EVOO. Transfer carrot-onion mixture to saucepan, cook on medium with bay leaves for 5 minutes. Discard bay leaves.
Chop tomatoes in food processor and add to sauce pan. Mix in flour, peppers, and vegetable stock. Bring to boil and simmer for 10 minutes. Add Spices. Puree with hand blender until desired consistency.

Mix in gouda until melted and remove from heat. Stir in cream (do not let boil).

My favorite is to top with scallions and a little extra gouda.
Enjoy!

White Bean and Chicken Chili

What You Need:
2 Tbs coconut oil
1 onion, chopped
14.5 oz organic chicken broth
2 diced green fresh chiles
15 oz can white beans
2 ears fresh corn
1 lb diced, cooked chicken meat (shredded for a heavier consistency)
2 large cans diced tomatoes
2 cloves garlic, minced

Spices I use:
1/2 tsp oregano
1/4 tsp ground cumin (I put in lots more than that!)
1/2 tsp coriander seed
salt and pepper to taste
Cayenne pepper for spice

What To Do:
Heat coconut oil in large sauce pan, cook garlic and onion until soft.
Stir in broth, tomatoes, chiles, and spices. Bring to a boil, simmer for 10 mins.
Add corn, chicken, beans. Simmer for 5 minutes.
Season with salt and pepper to taste, and enjoy!

If you are not following the BD - a good tip is to use SALSA VERDE instead of one can of the tomatoes - good flavor. I will not be doing this tonight but it is what I normally do - I will let you know how it turns out!

If you'd like, add approx 1 oz of raw cheese on top.

Makes about 8 servings.