Busy weekend, filled with butter! First baked some shortbread, half a pound of butter, so delicious. Then roasted apples, no butter, but that smell of apples and cinnamon filling the house.....mmmmm. Used those apples to make turnovers from the puff pastry made last week. Puff pastry: layers and layers of flour and butter. Turnovers came out beautiful if a little misshapen, just need more practice. Simple but delicious and nutritious Squash Soup for dinner
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| Apples peeled & quartered |
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| Apples Roasted with Cinnamon |
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| Puff Pastry |
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| Rolled out |
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| Ready to fill |
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| Ready to Bake |
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| Wish you could smell the Apple Cinnamon Goodness? |
2 pounds Butternut Squash
1 Tablespoon Olive Oil
1 Shallot, diced
5 Cups stock or water
Salt & Pepper to taste
Preheat oven to 400 degrees. Cut squash in half lengthwise and remove seeds. Place squash cut side down on a baking sheet. Bake in oven till starting to brown and softened, about 40 - 60 minutes.
Heat medium size soup pot oven medium heat. Add oil and dice shallot. Saute shallot until it starts to brown on edges. Scoop flesh from squash (leave the skin) and add to shallot. Mash squash to remove lumps. Add liquid (water works fine. Stock, vegetable or chicken, makes a richer soup). Season with salt & pepper. Puree soup to make smooth. Cook for 15-30 minutes until flavors come together and soup reduces to velvety texture
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| Butter for Shortbread |
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| Shortbread ready to bake |
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| Finished Shortbread |
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| Butternut Squash Soup |
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