butternut squash soup + harvest salad

so for new years, i'm making it a goal to cook more. not only to save money, but also to learn how to cook all the filipino foods my mom cooked. i realize during the winter time as well as lately, that i've been craving filipino food. i guess because since its a bit heavy, sometimes soupy, and salty it's perfect for the cold winter days. plus it reminds me of my moms home cooking, and thats always comforting. i'm going to start keeping a record of the recipes since my mom only teaches me to eyeball it. so it takes a few research and tries to get it exactly how i remember them.

the following recipe is not filipino and it is also out of season. this meal is clearly meant for fall. so forgive me. but i'm sure you can eat it whenever you feel like it.

butternut squash soup

(adapted from the smitten kitchen)

melt 1/2 stick butter in large pot over medium heat

+ 1 large onion, finely chopped & 4 large garlic cloves, chopped

sautee til tender

add the following ingredients

+ 3 14 1/2-ounce cans low-salt chicken broth

+ 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)

+ 4 cups 1-inch pieces peeled potatoes (about 1 1/2 pounds)* optional

+ 1 1/4 teaspoons minced fresh thyme

+ 1 1/4 teaspoons minced fresh sage

+ 1 1/2 teaspoons ground cumin

+ 1/2 teaspoon ground ginger

boil and reduce to simmer until squash and potatoes are tender.

if you have a handheld blender you can go ahead and just blend in the pot.

if not, work in batches and transfer into the blender. and return to pot.

stir in 1/8 cup whipping cream and return to simmer.

add kosher salt & freshly ground pepper

croutons

preheat broiler

use 2 tablespoons (1/4 stick) to butter day old slices of baguettes

broil til golden and turn it over

sprinkle
1 cup grated Gruyere cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

salt & pepper

broil til cheese melts

ladle soup into bowls and add croutons

harvest salad

large bag of greens

1 pear or apple

1/2 cup dried cherries/cran

4oz crumbled feta/gorgonzola

2oz crumbled pecans/walnuts

raspberry vinaigrette

+ moonlight mile ost

music should play while you cook. it adds flavor ;)