Butternut Squash Soup

Butternut Squash Soup garnished with nutmeg and croutons.

This butternut soup recipe is always a favorite in our house for holidays and in the cooler months. It's savory and a bit spicy. I have collected and tried several different squash soup recipes over the years - selecting the best aspects of each - and blending them into my own version.  

For this recipe you'll need:
1 medium onion, diced
1 tablespoon butter
1 tablespoon olive oil 
1 small jalapeño, thinly sliced
3 cloves of garlic
2 carrots, grated
1 12 oz package of butternut squash, fresh or frozen
2 14.5 oz cans of chicken broth
2 bay leaves
1/4 cup brown sugar
3/4 cup orange juice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
salt and pepper to taste

Garnish with nutmeg and croutons 

Directions:
1. In a stock pot, sauté the diced onion and jalapeño in butter.  Once these ingredients are translucent add the olive oil, garlic, and grated carrots.  Salt and pepper this layer and sauté for a few more minutes.

2. Next add all the other ingredients (including another dash of salt and pepper) and bring to a boil.  Simmer for 20 minutes or until the squash is tender.

3. Once the soup has cooled a bit, puree the soup with a hand blender or in the blender. (If using a blender for hot liquids, remember to remove the middle lid and place a towel over the hole so the soup does not go flying everywhere.)

4. Serve hot soup with a dash of nutmeg and croutons. 

Cooking Notes: You could always use vegetable broth instead of chicken broth to make this a vegetarian meal.  Also, this soup tastes better the next day when the flavors have had more time to develop. 

Jamie's Jalapeño Poppers

In honor of my Dad and Father's Day, I am sharing his recipe for stuffed jalapeño poppers.  His name is James or Jim, but Jamie's (Hi-MEH) Jalapeño Poppers has a better ring to it, at least I think so anyway. Hope that's okay Dad.  It's still your recipe.

This is my Dad's signature appetizer for family cookouts or for a night-in with good company and beer that he adapted from Rachael Ray's Big Orange Book.  The peppers can be spicy, but they're addicting.  You keep eating them even if your mouth is on fire.

For this dish you'll need:
10 jalapeño peppers
4 ounces Asiago cheese
4 ounces cream cheese (whipped cream cheese works well)
12-15 Manzanilla olives
1 pepperoncini
a handful of cilantro or parsley
salt and pepper to taste

Directions:
1. Cut the stems off the peppers and slice them in half length-wise.
2. Scoop out the ribs and seeds, unless you like super hot and want to keep them in.
3. In a food processor, blend all the other ingredients and add salt and pepper.
4. Spoon the mixture into the peppers.
5. Place on a cookie sheet and bake at 440°F for 12 minutes, or until golden brown.

Makes 20 Jalapeño Poppers.

Cooking Notes from Jamie:

Wear gloves when working with jalapeño peppers. 

Place the poppers in the oven (before it has preheated) and they are usually golden brown when the timer rings at the 12 minute mark. 

Drink beer, not water, if your mouth is burning or eat a slice of bread to combat the fieriness.
 
Happy Father's Day, Dad!
Thanks for sharing your love of cooking with me.

Love,
C