Events by Ellie

Happy Thanksgiving to my dedicated readers!

Last year, in Savannah, we had a fantastic spread of foods we were privilidged enough to sare with our friend David. We had some fo the best foods that took little to no time to make. This Thanksgiving, I leave you with a fantastic recipe for butternut squash soup. It's the most amazing treat for the holidays!

Butternut Squash Soup
1 large butternut squash, cubed
1.5 c sliced leeks
3 c peeled and sliced apples (preferably gala or fuji)
1 T chopped garlic
6 c chicken broth
Fleur del Sal to taste
Spices (to taste):
fennel seeds, chili powder, cinnamon, coriander seeds, black peppercorns

Toast the spices in the lare pot you plan on making the soup in. Toast for 1-2 minutes until aromatic, but not crispy. Toss in the leeks with 2 T of butter. Cook until translucent. Add the squash and apples and sautee for 3-5 minutes. Pour in chicken broth and bring to a boil. Boil ingredients for 30 minutes. Once all the squash and apples are cooked, blend ingredients in blender (see below for safety tips) or use an imersion blender to puree the soup.
Serve fresh with a little sprinkle of cinnamon & salt on top.

Safety tips for blending hot liquids in blender:
First and foremost, put on some baking mits just in case.
Make sure you have a couple of tea towels handy.
Remove the center of the blender lid (e.g. the plastic center of the rubbery lid).
Place hot liquid in the blender and place the lid on top without the center.
Place the hot towel over the open center.
PULSE the the blender. DO NOT turn it on completely.
Once finished blending, pour the liquid slowly into desired container.