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Sunday, November 2, 2008

Inhaling Autumn: Chai Butternut Squash Soup

Successions of rainy days, oozing pumpkins, parades of goul's and goblins, and bright leafy lanterns paint the sidewalks with reds, oranges, and golden yellows. I inhale autumn and the pit of my stomach craves more.

Autumn has to be one of my most favorite times of year. No company is more divine on a cold autumn afternoon then that of spicy tea and hot soup. Here is my latest creation using the best of both worlds accompanied be a tasty grilled sando. Enjoy!

Chai Butternut Squash Soup

1 large Butternut Squash, peeled and seeded
1 large onion, chopped
2 cloves garlic, chopped
1 small apple, chopped
1 Tablespoon Olive Oil
1/4 cup Chai tea concentrate
1/2 cup Vegetable broth
sea salt & pepper

Combine squash, onion, garlic, apple in a medium sauce pan, coat with olive oil and season with sea salt and cracked pepper. On medium heat, cover and saute for 30-40 minutes until soft. Remove from heat and mash ingredients to desired consistency. Blend with hand blender for a smoother texture. Return to heat, add Chai concentrate and vegetable broth. Stir until well combine. Serve with a dash of cinnamon.

Peppered Bacon & Smoked Cheddar Sandwiches

8 slices Rye bread
16 slices peppered bacon, cooked
1/2 lb. Smoked cheddar
8 teaspoons butter

Heat skillet to medium heat or preheat panini grill. Assemble sandwiches by layering the bacon and cheddar. Lightly butter each side and place on grill. Grill until golden brown on each side, and cheese is melted in the middle. Remove sandwiches and let rest for a minute. Slice and serve with Chai Butternut Squash Soup. Enjoy!


The Dyess Family said...

I love the new blog. thanks for the recipes...and keep them coming!!! Love you and Miss you - Abbs

shirleygally said...

This is great, im in need of healthy recipes for the season! miss you a ton Abby, love, Shirley