Butternut Squash and Apple Soup with Cider Cream

This is an intensely warm and satisfying fall soup – it would also make a great starter for your Thanksgiving meal. The apples, carrots and celery really compliment the squash and give the soup a sweetness that squash alone couldn’t accomplish. We each slightly varied the recipe (which was originally in a Bon Appetit magazine but now sits crumbled and torn in a cookbook after being used so many times) – Caitlin added curry to hers and topped it with cider cream and toasted almonds; Monica opted to follow the recipe as it was written, but left out the ¼ cup of cream.

Caitlin: I absolutely love this soup; it’s one of my fall favorites. I decided to spice it up this time (literally) by adding a little curry powder that I made for another meal. I reduced the amount of sage (1/8 tsp) and apple cider (2 tbsp instead of ¾ cup) then I added some extra cloves and cardamom to the curry before putting it in the soup. The result was amazing!  The flavors blended perfectly together – it was right amount of spice and sweetness. I decided to top the cider cream with toasted crushed almonds, which added a little texture and crunch to the soup. We had ours on a cold and rainy day in front of the fire while catching up on Harry Potter – it was the perfect background to the warm and spicy soup.

Monica: This soup smelled so seasonally appropriate – as the squash, apples, and veggies simmered in the stock. I followed the recipe as it was written, however, I opted to leave out the extra bit of cream since I decided to serve it with the cider cream garnish.  That garnish added the amount of creaminess I desired in the soup.  Also, due to the addition of the apple and cider, there was a hint of tanginess that made this version of butternut squash unique. When the soup was finished, it was incredibly tasty and extremely nutritious.  It was also quite hearty, so I served my soup with crusty bread on the side. 

Ingredient List

2 tbsp butter

3 cups butternut squash - peeled, seeded, and cut into cubes

1 cup chopped leeks

1/4 cup diced carrots

1/4 cup chopped celery

1 Granny Smith apple - peeled, cored, and chopped

3/4 tsp dried thyme

1/4 tsp sage

2 1/2 cups chicken broth or vegetable broth

3/4 cups apple cider

1/3 cup sour cream

1/4 cup cream

If using curry powder

You can toast and spice your own, or you can add premade curry – there are some really good ones out there. I added a little more ground cloves and cardamom to mine, just to sweeten it up a bit.

1 ½ tbsp curry powder, adjust according to your preference.

Reduce the amount of sage – use only 1/8 tsp

Reduce the amount of cider – use 2 tbsp

Toasted Almonds

Take about 4 or 5 raw almonds and put them in a Ziploc bag. Crush with the bottom of a mug or glass. Toast in a small skillet for a few minutes until fragrant. Sprinkle over the cider cream.

Method

Melt the butter and add squash, leeks, carrots, celery – sauté about 15 minutes until soft.

Mix in apple, thyme, and sage. Add stock and 1/2 cup cider and bring to boil. Reduce heat, cover and simmer about 30 minutes. Cool slightly. Puree soup and return to pan.

Make the cider cream. Boil remaining ½ cup cider in another pan and reduce - 5 minutes. Cool. Place sour cream in small bowl, whisk in cider. Cover and refrigerate.

Bring soup to simmer and mix in cream. Don’t bring back to a boil once the cream is in.

Serve soup with drizzled cider cream on top.

Caitlin's Version

Monica's Version

Variations

If you don’t have any leeks, you add either onions or scallions.

If you want to keep the soup vegetarian, add vegetable broth instead of chicken broth.

To keep the soup light, don’t add the cream after you puree it.

If serving the soup before a larger meal, try serving it in shot glasses - it adds a fun twist.

Playlist

Caitlin: John Williams’ soundtrack to Harry Potter. The day I made this, my son had a day off of school – it was raining and freezing, so I decided to make a fire while I cooked the soup. We put in Harry Potter (to catch up before the new one comes out), and ate in front of fire watching the movie. It was perfect.

Monica:  This meal felt good for the soul, literally – so my playlist reflected that:

1)      “Harvest Moon” Neil Young

2)      “I Wish I Was the Moon” Neko Case

3)      “Lay Lady Lay” Bob Dylan

4)      “100 Days 100 Nights” Sharon Jones and the Dap-Kings

5)      “Vasos Vacios” Los Fabulosos Cadillacs & Celia Cruz

  

Drink of Choice

Caitlin: We decided to have some of the leftover apple cider that I used for the soup.

Monica: I found the perfect drink for my bowl of soup was a half a pint of Newcastle (of course, you can drink a full pint if you choose).

A Recipe to Remember?

Absolutely! This is a warm and satisfying fall favorite.

Pork Tenderloin with Two Sauces

Roasted pork loin is a versatile and tender meat that can be paired with a variety of different sauces, sweet or savory. We decided to roast the pork with similar seasoning (from this recipe) but serve it with two different sauces: one is on the sweeter side and the other is a spicy option. Both were fantastic – and if you buy a larger piece of meat cut it in half and try both sauces on different nights!

Caitlin: I served the pork with a plum and port sauce – the result was a perfectly seasoned tender piece of meat, which was only enhanced by the sweet plum sauce. I took a couple different elements from two different recipes, made some changes and the result was a perfectly balanced and delicious dinner. The plum sauce is versatile enough to be served with other meats such as roast chicken, duck or turkey. It would also make a great addition to your Thanksgiving sauce tray, give your guests a choice between plum or cranberry sauce – both of which would compliment your turkey. The sauce and the seasoning were both easy enough to prepare: you can make the sauce while the pork is roasting and still have time to relax. I used port to sweeten and enhance the plums, but if it’s unavailable to you I suggest using another sweet wine such as Riesling or Muscat. I’m always looking for different sides, so I decided to serve this with roasted carrots and parsnips (with a touch of olive oil and salt), then I toasted small pieces of rosemary bread with a little garlic and butter – it was great combination.

Monica:  I decided to serve my pork with a tomatillo salsa.  I love the flavor of pork and green salsa. The salsa can be adjusted according to your preference of spiciness.  I used my mom’s recipe for the tomatillo salsa – it is a family recipe I hope you will enjoy.  My pork loin was 4 pounds, and it took about 2 ½ hours to cook at 325 degrees. I continually basted it once the juices were released, and the result was tender, flavorful meat. It was literally one of the best meat dishes I have had in a very long time.  I actually made this dish for my brother’s birthday dinner celebration and everyone complimented it – so if your friends or family eat and like pork, I highly recommend this dish. I served my pork loin with the salsa (of course) rice, sliced avocado and corn tortillas. You have the option to make tacos with this dish or just eat everything separately. Either way, it is delicious.

Ingredient List

Pork Tenderloin

2 tbsp olive oil

2 cloves garlic slivered

2 teaspoons Sea or Kosher salt

2 sprigs rosemary, or 1½ tsp dried

1 sprig of fresh thyme (leaves separated), or 1 ½ tsp dried

1½ teaspoons dried sage

¼ teaspoon pepper

*Plum Sauce

4 or 5 plums (red or black)                                       

1 shallot – chopped

1 tbsp fresh ginger, chopped

1½ tbsp brown sugar

½ cup Port

1½ tbsp Balsamic vinegar

s&p to taste

*Tomatillo Salsa

1 lb tomatillos

8-10 dried chiles de arbol

dash of cumin

kosher salt, to taste

Method

Preheat the oven to 325F.

Rinse the pork, pat it dry, place in a baking dish and drizzle with olive oil.

In a small bowl crush your spices together and rub the seasoning all over the meat. Make a couple small slits in the top and stick a little seasoning and garlic in there.

Put the meat into a baking dish and roast in the oven for about 30 minutes per pound, or until the internal temperature reaches 165 degrees. Make sure to baste the pork once the juices are released and it is cooking.

If Making the Plum Sauce

Heat oil in a skillet and add shallots - cook until softened and slightly golden. Add the ginger and cook an additional 1-2 minutes, stirring often. Add the plums, season with salt and pepper to taste and cook for about 10-12 minutes, or until the plums are very soft. Add the brown sugar and stir to combine - with the back of your spoon, slightly crush the plums. Add the port and the vinegar and simmer until reduced and slightly thickened, about 3 minutes. Stir in the butter and remove from heat.

If Making the Tomatillo Salsa

Put the 1 lb of tomatillos (husks removed) in a small pot.  Fill the pot with water, just barely covering the tops of the tomatillos and add salt. Cook the tomatillos until the water is boiling and they are tender. 

As the tomatillos are cooking, fry 8 –10 (you can add more or less according to your preference) chiles de arbol in a tablespoon of canola oil. Fry the chiles until they are well crisped. 

Once the tomatillos are soft, add the tomatillos and the boiled water to a blender, along with the chiles.  Add a dash of cumin (about a teaspoon) and blend to a smooth consistency.  Taste, and add salt accordingly.  If the salsa is too thick, add a bit of water (but not too much) and blend until smooth. 

Variations

If making the plum sauce, you can substitute Port for another sweet wine such as Riesling or Muscat.

Music

Caitlin: I listened to one of my favorite Pavement albums, Terror Twilight.

Monica: Since I made this for my brother’s birthday, I had to play some of his favorites, including a Pink Floyd song or two.

1)      “Us and Them” Pink Floyd

2)      “For No One” The Beatles

3)      “Candela” Buena Vista Social Club

4)      “Learning to Fly” Pink Floyd

5)      “So What” Miles Davis

  

Drink Of Choice

Caitlin: Since you’ve already opened a bottle of port (or another bottle of sweet wine), have a little as an after-dinner drink.

Monica: Mexican Coke, of course!

A Recipe to Remember?

100% yes! The pork was easy to prepare and the two sauces were both amazing compliments to the meat.

Pumpkin Bars with Cream Cheese Frosting

Tired of always serving pumpkin pie – opt for pumpkin bars instead. Pumpkin bars are a wonderful dessert for any fall meal, including your Thanksgiving dinner.  This recipe is one that has been passed down from a family friend and continues to be a crowd pleaser each year. The cream cheese frosting really makes this cakey bar stand out – the frosting has just the right amount of sweetness and the cream cheese adds a tad of decadence, however, it is light enough to enjoy. You may have to resist the temptation of licking the frosting bowl – yes, it is that good! Pumpkin is a classic fall flavor, and once you bake these bars for yourself, it will surely remain a fall tradition for you, too.

Caitlin: This is one of the most moist dessert breads I’ve ever had, not to mention it’s incredibly easy to make. It would make a great brunch menu item in addition to a great dessert. I opted to add fresh cranberries and walnuts to mine which only enhanced the flavor and texture – it was great. The cream cheese frosting went wonderfully with the bread – I sprinkled some dried cranberries and crushed walnuts on top for decoration.

Monica: I absolutely love this dessert. It is rather easy to make and the cake is perfectly moist.  It can be made a day ahead if you choose to serve it for your Thanksgiving meal, and it is a satisfying substitute for pumpkin pie.  I am extremely picky about frosting and I tend not to like many buttercreams or other frosting that is too sweet, but let me tell you something, this cream cheese frosting is divine! I also chose to use pumpkin pie spice in order to enhance the pumpkin flavor. I kept my bar simple, but added cute festive decorations, including an iced pumpkin decoration for the top of each bar.  If you visit your local cake decorating supply store, you will be able to find many options to make your pumpkin bars look even more festive and beautiful. 

Ingredient List

2 cups sugar

2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon or pumpkin pie spice

1 cup oil

4 eggs

1 small can of pumpkin

3 ¾ cups powdered sugar

3/4 stick butter

1 8oz pkg cream cheese

1 tsp pure vanilla extract

Method

Preheat oven to 350 degrees. Grease or flour a 9 x 13 rectangular baking pan or 12 x 17 cookie sheet with higher edges.  You can choose to use the cookie sheet, if you want your bars to be less thick.

Sift together sugar, flour, baking powder, baking soda.  Add cinnamon (or pumpkin pie spice) and combine.  Add oil, eggs, and pumpkin – mix until smooth.

Pour batter into baking pan. Bake at 350 degrees for 20-25 minutes.  You have the option to sprinkle with powdered sugar or frost with cream cheese frosting (see frosting recipe below).

To Make the Cream Cheese Frosting

Combine all ingredients and mix until smooth. Frost & enjoy!

Caitlin's Version

Monica's Version

Variations

If you have leftover frosting, it is great to serve as a dip for fresh berries.

Playlist

Caitlin: I wanted something sweet, upbeat and fun to sing along with so we listened to She & Him.

Monica:  Baking always puts me in a certain musical mood and that almost always means Ella Fitzgerald is included in the mix. Most of these songs are absolute classics and they’re perfect to bake to: 

1)      “They Can’t Take That Away From Me” Ella Fitzgerald

2)      “Low Rising” The Swell Season

3)      “Skylark” Aretha Franklin

4)      “Wonderful World” Sam Cooke

5)      “There’s a Kind of Hush” Herman’s Hermits

Drink of Choice

Caitlin: I also enjoyed mine with a strong bold flavored coffee – it went great with the sweet and spiced cake.

Monica: I enjoyed my pumpkin bar with hazelnut flavored coffee – the nuttiness from the coffee was a perfect combination with the pumpkin spice flavored cake.

A Recipe to Remember?

This is a keeper and a great, easy dessert for the holiday season!