It has been a quick 3 months since our move to Alabama. We are really enjoying living in the South. I was a little worried when we first moved here and I discovered what humidity was like. YIKES! Since the temps have cooled and weather has changed, I am really liking it here. We are stationed with good friends from Montana so it has been so nice getting to spend time with there sweet family. I miss our friends from previous bases but have jumped in and gotten involved with the ACSC spouse's group. It is so much fun! I have been scrap booking, taken cooking classes at Williams Sonoma, learned some international dishes, helped with some outings and have even met some friends to run with. I am so thankful for this year with my family and the adventures we are getting to partake in. I am not saying it has been easy moving with a teen and almost 12 year old but am so glad we have this year as a family. Mark is home and not deployed! He has a great schedule and we are getting to run together, bike and he even bought a canoe to take the kids fishing. We are looking forward to Thanksgiving and good friends coming to visit!
We made this soup for our cooking class and it was so tasty!
squash and tart Granny Smith apples are enriched with cream and saffron in this
savory soup. For a sit-down meal, serve the soup as a first course in warmed
individual bowls. For a Thanksgiving buffet, present the soup in a warmed tureen
so guests can help themselves. If desired, garnish the soup with croutons and a
pinch of chopped fresh herbs, such as parsley or sage.
3 Tbs. unsalted butter
1 Bermuda onion, chopped
1 butternut squash, about 3 lb.,
peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken stock
4 Granny Smith apples, peeled, cored
4 pinches of Spanish saffron
threads, about 1 tsp.
Pinch of freshly grated nutmeg
2 cups heavy cream
Salt and freshly ground pepper, to
In a large soup pot over medium heat, melt the butter.
When the butter is foamy, add the onion and sauté, stirring occasionally, until
tender and translucent, 4 to 6 minutes. Add the squash and stock, bring to a
boil and reduce the heat to medium-low. Simmer, stirring occasionally, until the
squash is tender when pierced with a fork, about 20 minutes.
apples, saffron and nutmeg and simmer, stirring occasionally, until the apples
are tender, about 15 minutes. Using a food processor or a blender, puree the
soup in batches until smooth. Return the soup to the pot, stir in the cream, and
season with salt and pepper. Warm gently as needed.
Ladle the soup into
warmed bowls and serve immediately.