There's no putting it off any longer. It's soup season my friends, and there is no better ( or easier) soup for a cozy fall meal, than Butternut Squash Soup. There are so many variations on this recipe, and everyone has their own preference. In order to qualify as a bisque, the soup must include cream and butter. Some versions are as sweet as pie filling, while others can taste bland and just plain "squashy". I've been fiddling with this recipe for several years now, and I think it's finally "just right". The secret ingredient is 1 dried lime.
I was introduced to dried limes, also known as black limes, 4 years ago, while shopping at a Middle Eastern market. These limes have been a staple in Persian and Middle Eastern Foods for centuries, but they do not overpower in any sort of "ethnic" sense. They add a sweet, tangy, slightly fermented element to what tends to be a fairly simple soup. Similar to adding sour cream as a garnish, but with much deeper flavors.
The most difficult part of this recipe is preparing the squash. Butternut squash is has a very thick skin, which needs to be peeled. I use a standard vegetable peeler, and add a glass of wine ( for me) as good measure. Once you've peeled the skin, just chop it up into rough cubes and that's it. The hardest part is over.
Earlier this week I received my first (of many) order of Sir Kensington's gourmet ketchup. How is it that I'm just getting around to diving into this cute little jar of pure tomato goodness? I couldn't wait to taste the classic version, so I used a spoon for immediate satisfaction. To compare the classic version to the spiced (notice it's not spicy), I went to my favorite ketchup pairing - the roasted potato wedge.
My husband pitched, and we both enjoyed a very in depth, and very filling, taste test of the 2 varieties.
As you can see, we almost finished the jar of classic ketchup, which also happened to be my personal favorite. The taste of vine-ripened tomatoes combined with quality ingredients, including apple cider vinegar and brown sugar, is absolutely divine. The spiced version has whispers of a delicate bbq sauce. I cannot say enough about this condiment! Sir Kensington's website is also not to be missed. Besides ordering these little jars of tomato perfection, one will enjoy perusing for its wit and charm.
I'm baaaaack.....unfortunately this isn't the greatest picture to headline my return to blogging, but trust me, this is good. When is the last time you had a homemade rice krispy treat?
This recipe has inspired me to blog again, how's that for a plug. I made these for a dinner party last weekend, and they were such a hit, that (after a little tweaking) I couldn't wait to share. They're a grown-up version of a childhood favorite, with a bit of
added heat, and a smidge of salt to counter the sugary sweet
marshmallows. I hope you'll love them.
As an added bonus, these are gluten and dairy free!