Roasted Butternut Squash Soup

Butternut squash is always a sign that fall is officially here, and one of the best ways to enjoy it is roasted and pureed into a creamy soup.  Roasting the squash really brings out the sweetness and gives it a much richer flavor.  The potatoes and carrots add some extra body to the soup, and a little condensed apple cider brings in some additional flavor and sweetness.  I also added a bottle of beer  The soup is rounded out with a spoonful of sour cream.  This goes great with a grilled ham and cheese sandwich, and would also be delicious with some crumbled bacon on top. 
Ingredients:

• 1 medium butternut squash, halved vertically
• 2 potatoes, cut into a 1/2 inch dice
• 2 carrots, cut to same size as potatoes
• 1 celery stalk, sliced thinly
• 1 onion, diced
• 2 apples, peeled and cubed
• 2 tablespoons peeled minced ginger
• 2 cloves garlic, minced
• 1 bottle of beer (lager or octoberfest)
• 3 cups chicken broth
• 1 cup apple cider
• 1/2 teaspoon freshly ground nutmeg
• sour cream
• salt and pepper
• olive oil 
 

 

Directions:

Preheat the oven to 400 degrees F.  Cover a baking sheet with foil and place the squash, open-side up on the tray.  Scoop out the seeds if you haven't done so already.  Brush or drizzle the squash with olive oil and sprinkle generously with salt and pepper.  

When the oven is heated, roast the squash for about 40-50 minutes or until you can easily pierce through it with a fork. Remove and let cool until it is no longer too hot to handle.

While the squash is roasting, start to prepare the other vegetables.  Heat 2 tablespoons olive oil in a large pot.  Add the potato, carrot, onion, and celery.  Sprinkle in 1/2 teaspoon salt and cook over medium heat for 10 minutes, stirring occasionally.  Add the garlic, ginger, and apple and cook for 5 minutes longer.

Pour in the beer and cook until liquid is reduced by half, then add the chicken broth and cider.

When you can handle the squash, slice the meat into cubes without piercing through the skin, and then scoop out the flesh and add to the pot. 

 

 Stir to incorporate the squash, and then add the nutmeg.  Taste for salt and pepper.

Simmer the soup, covered, until the vegetables are tender.  In two or three batches, puree the soup in your blender until smooth.  

Return to the pot and keep hot until ready to serve.  Serve with a dollop of sour cream.

Braised Beef Short Ribs with Prunes

Sean has been recently interested in picking up meat from our local Hispanic market, which I've always avoided (don't know why but it scares me).  Clearly, I've been missing out because he picked up 3 lbs of beef short ribs for less than $10 and made a super delicious meal for me this week!  It was his first time making short ribs, and I have to say they turned out awesome.  Tender, juicy, full of savory flavor that paired well with the sweeter onions and prunes in the dish.  Maybe next time I'll venture into that meat section and surprise him with a dish of my own...

Ingredients:

• 3 lbs beef short ribs
• 2 tablespoons bacon fat (or olive oil)
• 3 onions, sliced in 1/2 thick wedges
• 10 cloves garlic
•  4 dried black chiles cut into bite size chunks (these aren't spicy but you could use a different dried chile if you desire)
• 8 oz prunes
• 1 cherry wheat beer (feel free to experiment with other types)
• 1 cup chicken stock
• salt and pepper
• 2 bay leaves 

* Special equipment- you will need a very large oven proof pot or Dutch oven.  We use a caldero which is made of aluminum.

 
Directions:
Heat pot over medium-high heat and add the bacon fat.  

Sprinkle short ribs with a generous amount of salt and pepper, on both sides.   

When the pot is hot, place the short ribs in the pot and brown evenly.  Do two batches if necessary so you don't over crowd the pot.

Once they've browned, remove them from the pot and set to the side.  

Meanwhile, preheat the oven 350 degrees F.  Add the onions and garlic to the pot and let them saute until they start to soften.  

Pour in the beer and scrape up any bits that are stuck to the bottom of the pot.  Next, pour in the chicken stock and add the prunes and chiles.  

Stir to combine well, and then place the short ribs into the pot.  They should be almost covered with liquid.  

Cover the pot with foil or an oven-proof lid and place into the preheated oven.  Braise for 2 hours before removing from the oven.  

Carefully pull off the foil or lid, letting some steam escape before checking the meat to ensure it is fork tender.  This beef was so tender and flavorful, and the prunes added some sweetness to balance out the dish.  I was very impressed with how the dish turned out... nice job Sean! We served this over rice and it was perfect for soaking up some of the delicious sauce.