Pumpkin/Butternut Squash Soup

Alice's Pumpkin/Butternut Squash Soup

1 can of pumpkin (didn't have time to roast one.)

2 small butternut squash (the smaller the better, more concentrated flavor.)

a whole bulb of garlic

2 onions (I used yellow)

2-3 apples (I used fuji)
chicken Broth ~3-4 cups
cream ~1/2-3/4 cup
a few dashes of cumin
a couple dashes of nutmeg
fresh ginger
salt/pepper to taste

Peel squash and cut into cubes.  Cut up onions (but not too small.)  Slice off the top of the garlic bulb.  Cute up apples into large chunks.  Splash some olive oil, put on large pan and roast in the oven on °350 for about 1-1 1/2 hrs or until everything is mushy, stirring occasionally.

In large pot combine roasted contents (squish garlic cloves out of the peel), some cream, chicken broth, a few dashes of cumen, salt/pepper and freshly grated nutmeg, grate in fresh ginger.  Just estimate the amounts.  I make mine pretty thick.  Then I blended everything with an emersion blender and simmered on super low heat for about 3 hrs stirring regularly.  Garnish however, I like to put some creme fraiche on top.  The roasting is key because it really adds flavor.

Butternut Squash Pumpkin Bread

A few years ago I baked many different pumpkin bread recipes to find the one I love.  Well I have found this recipe from Joy of Cooking to be the best. It has the perfect amount of spices. I made it yesterday and substituted 1/2 of the pumpkin mixture with roasted butternut squash puree. I actually doubled the recipe to share with friends and put 1 cup of butternut squash puree that I roasted earlier, and 1 cup of canned pumpkin. The smaller the butternut squash the better because the flavor is more intense.

 A pumpkin bread mishap from a couple of years ago!

PUMPKIN BREAD adapted from Joy of Cooking

One 9 x 5-inch loaf or 12 cupcakes

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.
Whisk together:
  1 1⁄2 cups all-purpose flour
  1 teaspoon baking soda
  1⁄4 teaspoon baking powder
  1 teaspoon salt
  1 1⁄2 teaspoons ground cinnamon
  1 teaspoon ground ginger
  1⁄2 teaspoon grated or ground nutmeg
  1⁄4 teaspoon ground cloves
Combine in a small bowl:
  1⁄3 cup water or milk
  1⁄2 teaspoon vanilla
Beat in a large bowl until fluffy:
  6 tablespoons (3⁄4 stick) butter, softened,
  1 cup sugar plus 1⁄ 3 cup packed brown sugar
Beat in one at a time:
  2 large eggs
Add and beat on low speed just until blended:
  1 cup cooked or canned pumpkin puree
Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Fold in:
1/2 Cup of chocolate chips or nuts, not too many
Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.