Butternut squash soup

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This gorgeous butternut squash soup makes the perfect autumn or winter supper dish and it also works as a tasty dinner party starter. Make this homemade soup using seasonal butternut squash with this easy recipe

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To freeze the soup, pour it into a freezer container, cover, seal and freeze for up to 3 months. Allow the soup to defrost before reheating it.

Ingredients

2 butternut squashes, each about 1kg (2¼lb)
30g (1oz) butter
1tbsp light olive oil
2 onions, peeled and chopped
1-2tbsp chopped fresh thyme
2 vegetable stock cubes
Salt and freshly ground black pepper
Croutons and sprigs of thyme, to serve

Method

Set the oven to 190°C or gas mark 5.
Cut the butternut squash in half and scoop out the seeds. Place the halves, cut-side down, on the buttered baking parchment. Roast the squash in the centre of the oven for about an hour, or until they are tender. Remove the squash from the oven and leave them until they are cool enough to handle.
Heat the butter and oil in a large pan, add onion and cook over a medium heat, stirring occasionally, for about 5-8 mins, or until onion has softened but not coloured. Scoop butternut squash flesh out of skins, add flesh to pan and discard skins. Cook for 1-2 mins, then add the thyme and stock cubes to the pan. Pour in 1 litre (1¾ pints) boiling water, and stir until stock cubes have dissolved. Bring soup to the boil; simmer for 20 mins, until vegetables are tender. Remove pan from heat; leave soup to cool slightly.
Purée the soup in a blender or food processor until it’s smooth, and season it to taste with salt and freshly ground black pepper.
Reheat the soup before serving. It will be quite thick, so dilute to the desired thickness by adding some boiling water.
Serve the soup with croutons and sprigs of thyme, and grind over some black pepper.

By Feature: Sue McMahon. Photos: Noel Murphy. Props stylist: Sue Radcliffe

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Nutritional information per portion

Calories 132(kcal)
Fat 5.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Dijon and Panko-Crusted Salmon AND Blendtec Blender Giveaway Winner

by Pam on September 23, 2012

My husband dropped my son off at a buddies house yesterday for a sleepover and came home with a large fillet of freshly caught king salmon. Thank you so much for the beautiful fish Gery, Amy, Gavin, and Jason! I decided to try something new instead of my usual Salmon with Garlic, Lemon, and Dill^[1]. I found a delicious looking recipe by Ina Garten^[2] that looked too good to resist and I had all the ingredients on hand – you can’t beat that! Instead of cutting the fish into 4 even pieces, I just cooked it a little longer and left it whole. The Dijon gave the fish a wonderful flavor and the panko gave it a great texture. It was perfectly cooked, tender, and absolutely fantastic! My kids loved it, especially with lemon juice squeezed on top. We gobbled up every last bite of this salmon. Freshly caught fish is the BEST!

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees. Remove from the oven and cover with a tin foil tent for 5-10 minutes. Serve the salmon hot or at room temperature with lemon wedges. Enjoy.

GIVEAWAY WINNER:

Drum-roll please…. The winner of the Blendtec Blender Classic Wildside^[3], the Twister Jar^[4] attachment, and Fresh Blends Recipes Book^[5] is comment number 1135:

Ian — September 22, 2012 @ 12:03 pm^[6]

I’d love to say I would make some really great condiment or sauce, but actually the kids would probably beg for smoothies first!

Congratulations Ian! I am so excited for you… this blender is truly amazing! Please e-mail me your mailing address (street address) as soon as possible so Blendtec can send you your blender package.

Side Note: If the winner does not respond within 48 hours, a new winner will be chosen.

Print^[7]

Dijon and Panko-Crusted Salmon

Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.

Ingredients:

3/4 cup of plain panko crumbs
2 tbsp of fresh parsley, minced
Zest of one lemon
1 clove of garlic, minced
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
1 large king salmon filet
1 tbsp Dijon mustard
1 tbsp canola oil
Lemon wedges, for serving

Directions:

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees. Remove from the oven and cover with a tin foil tent for 5-10 minutes. Serve the salmon hot or at room temperature with lemon wedges. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten

References

^{^} Salmon with Garlic, Lemon, and Dill (www.gordon-ramsay-recipe.com)
^{^} Ina Garten (www.foodnetwork.com)
^{^} Blendtec Blender Classic Wildside (www.blendtec.com)
^{^} Twister Jar (www.blendtec.com)
^{^} Fresh Blends Recipes Book (www.blendtec.com)
^{^} 12:03 pm (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Ham, Swiss, Caramelized Onion, and Sautéed Tomato Open Faced Sandwich

by Pam on September 19, 2012

I made this for lunch and I am telling you, it was SERIOUSLY delicious! I loved the sweet tomatoes and caramelized onion on top of the toasted artisan bread topped with the salty ham and the creamy Swiss cheese. The combination of flavors and textures was superb and definitely worth the time it took to make it. I have a feeling I’ll be making this one again soon.

Place the 2 teaspoons of oil into a skillet over medium heat. Add the sliced onions and cook, stirring often, for 20 minutes, or until caramelized and golden brown. Season with sea salt, to taste. Side Note: If the skillet gets dry, add a tablespoon of water or two. Remove from the skillet and set aside.

Preheat the oven to 350 degrees. Line a baking sheet with tin foil.

While the oven is preheating, heat the same skillet over medium heat and coat with cooking spray. Add the tomatoes and season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally, for 5-7 minutes or until the tomatoes are softened and starting to burst. Remove from heat.

Spread the mayonnaise and Dijon mustard on each piece of artisan bread. Layer the bread with the caramelized onions, tomatoes, ham, and Swiss cheese. Place on the baking sheet and place into the oven for 5 minutes or until the cheese has melted. Remove from the oven and serve immediately. Enjoy.

Print^[1]

Ham, Swiss, Caramelized Onion, and Sautéed Tomato Open Faced Sandwich

Yield: 1

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.

Ingredients:

2 tsp olive oil
1/2 red onion, sliced
Sea salt and freshly cracked pepper, to taste
Handful of grape tomatoes
2 thin slices of artisan bread
Mayonnaise, to taste
Dijon mustard, to taste
Ham, to taste
1 slice of Swiss cheese, cut in half

Directions:

Place the 2 teaspoons of oil into a skillet over medium heat. Add the sliced onions and cook, stirring often, for 20 minutes, or until caramelized and golden brown. Season with sea salt, to taste. Side Note: If the skillet gets dry, add a tablespoon of water or two. Remove from the skillet and set aside.

Preheat the oven to 350 degrees. Line a baking sheet with tin foil.

While the oven is preheating, heat the same skillet over medium heat and coat with cooking spray. Add the tomatoes and season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally, for 5-7 minutes or until the tomatoes are softened and starting to burst. Remove from heat.

Spread the mayonnaise and Dijon mustard on each piece of artisan bread. Layer the bread with the caramelized onions, tomatoes, ham, and Swiss cheese. Place on the baking sheet and place into the oven for 5 minutes or until the cheese has melted. Remove from the oven and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)