So can you guess what the theme for today's #SundaySupper is? Yes, I am sure you guessed right it is Thankful #SundaySupper and our host this week is the amazing Paula of Vintage Kitchen Notes
Please be sure to say hello to her...
Now let me tell you what I am thankful for; we are forever thankful for newborn screening and yes it is what I say every year because without this life saving test my kids would not be here today. Yes, it sounds harsh but it is the truth - this tiny little heel prick saved the lives of both my children But I know what you really want to know is what on earth is Harvest Soup. Are you ready for it?! The delicious goodness of this warming amazing soup. Perfect for a first course at Thanksgiving or even by itself for a weekday with some crusty bread and a salad. Roasted Butternut Squash together with apples and spices...
Harvest Soup
- 1 medium sized butternut squash {= 3 C roasted butternut squash}
- Splash of Olive Oil
- 1 onion, diced
- 1 garlic clove, minced
- 2-1/2 C apples {peeled and cored} cut into bite sized pieces
- 1 tsp ground ginger
- 2-1/2 tsp ground coriander
- 3/4 tsp cumin
- 1/8 tsp cayenne
- 1/2 tsp brown mustard seeds
- 1/2 tsp fennel seeds
- 1/2 tsp chili powder
- Salt & Pepper
- 3 C water
- 3/4 C apple juice
*** Preheat oven to 375 F ***
- Cut butternut squash in half, clean out the seeds and brush the flesh of each side with olive oil. Set face down onto a prepared baking sheet. Bake for about 60 minutes or until squash is soft.
- Either scoop the squash flesh out, or {I do not like it cooked all the way} peel the baked squash and cube the flesh.
- In a stock pot heat some olive oil and add onion, garlic, as well as a pinch of salt. When they begin to soften,
- Add all of the spices until fragrant
- Add the apple pieces as well as the baked squash. Mix it well into the spice / onion mix
- Add the water together with the apple juice; stir it in well.
- Bring to a low simmer, and cook until apples are soft.
- Remove the soup from the heat, and puree the soup using an immersion blender. Be very careful not to burn yourself when you blend the soup as the liquid is hot, and can splash back onto your hand.
- When pureed to desired consistence adjust flavor with salt and pepper to taste.
Enjoy!
Are you ready to see what the rest of the #SundaySupper is bringing to the table and want to find out what the other contributors are thankful for? Take a look at this amazing line-up
FIRST COURSE / APPETIZERS
- Harvest Soup from Bea of The Not So Cheesy Kitchen
- Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita's Cocina
- Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor's Adventures
- Cloverleaf Rolls from Micha of Cookin' Mimi
- Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
- Picnic Roll from Linda of The Urban Mrs
- Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
- Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
- Easy Gluten-Free Corn "Bread" Stuffing from Laura at Small Wallet Big Appetite
- Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
- Honey Orange Turkey Breast from Cindy at Cindy's Recipes and Writings
- Brussels Sprout Latkes from Susan atThe Girl In The Little Red Kitchen
- Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
- Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
- Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
- Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
- Grandpa's Simple Stuffing from Bobbi at Bobbi's Kozy Kitchen
- Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
- Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
- Italian American Turkey Dressing from Anne at Webicurean
- Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
- Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
- Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D's Books and Cooks
- Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere
- Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
- Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
- Black Bottom Banana Cream Pie from Cheryl at Hot Momma's Kitchen Chaos
- Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
- Bourbon Pecan Pie from Julie at The Texan New Yorker
- Chocolate Moussecake from Liz at That Skinny Chick Can Bake
- Cinnamon Rolls from Conni at The Foodie Army Wife
- Gingered Butternut Squash Tart from Renee of Magnolia Days
- Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
- Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking
- Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
- Mini Pumpkin Pies from Nichole at Casa de Crews
- Mom's Custard Pie from Courtney at Neighborfood
- No Bake Pumpkin Spiced Cheesecake from Tammi of Momma's Meals
- Plum and Blackberry Crumble from Katy at Happy Baking Days
- Pumpkin Gooey Butter Cake from Heather at girlichef
- Salted Butterscotch Pudding from Jane at Jane's Adventures in Dinner
- Salted Caramel Apple Pie from Laura at Pies and Plots
- Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes
Wine Blog
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