Thursday, February 20, 2014

Curried Butternut Squash Soup with Millet Muffins

When we were going through our recipe testing for the cookbook, this soup, courtesy of Brittany, got so many rave reviews.  It is spectacular. Next time you're in the market and you see a butternut squash on sale, pick. it. up. and make this soup.  The flavors meld so nicely and go so well with either a simple sandwich at lunch, or to complete a nicer dinner.  I've played around with the recipe just a little, and my favorite version is to omit the nut-butter and add in some apple.  Both versions are simply amazing, so you can't go wrong either way.

Curried Butternut Squash Soup
Serves 8 (makes about 8 cups)
Active time: 35 minutes
Simmer time: 25 minutes
Total time: 1 hour
Serving Suggestions: Eat with Moroccan Spiced Peas, serve over chopped kale, or with a leafy green salad.  
What you'll need:
  • 1 TBLS olive oil
  • 1 cup coarsely chopped onion
  • 1 TBLS minced garlic
  • 1 tsp curry powder, up to 1/2 tsp more, to taste
  • 1/2 tsp black pepper
  • 6 cups peeled and cubed (1/2 in) butternut squash (2 lbs)
  • 5 cups vegetable broth
  • 1/2 cup almond butter OR natural peanut butter
  • 1 TBLS lemon juice
  • opt: omit nut butter and add in 1 1/2 cups peeled and chopped red apple

What you'll do:
  • Heat olive oil in large saucepan over medium heat, add onion and sauté until tender.  
  • Add garlic, curry, and pepper, cook an additional 30 seconds.  
  • Add squash, and apples if using, stir to coat  and cook an additional 2 minutes.
  • Pour in vegetable broth, increase heat and bring to a boil.
  • Reduce heat to medium-low, cover, and simmer for 20-25 minutes.
  • Add almond butter, and carefully puree soup in batches or with an immersion blender.   Add lemon juice and stir well.  Serve immediately or reheat.

These little muffins are great for breakfast or just a snack. We serve them with simple soup at lunch. They are slightly sweet and amazingly light considering the whole wheat flour and millet used.  They are versatile and the only warning is to let them cool completely before you try them!

Millet Muffins
Serves 12 muffins
Active time: 10 minutes
Cook Time: 20 minutes
Total time: 30 minutes
Serving Suggestions:  With some fresh fruit, eggs, and tea or coffee. Use next to a nice soup, too!

What you'll need:
  • 2 cups whole wheat flour
  • 1/2 cup raw millet
  • 1/2 cup brown sugar
  • 1 1/2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup almond milk
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 egg OR 2 TBLS flaxseed meal in with the dry ingredients
  • 1 tsp vanilla
  • 1 cup raisins OR craisins OR chocolate chips

What you'll do:

  • Preheat oven to 350 and pull out your 12-cup muffin tin
  • Combine all dry ingredients (except raisins) in a medium sized mixing bowl.
  • Whisk together all the wet ingredients in a smaller mixing bowl.
  • Slowly add wet to dry, stirring constantly to avoid large clumps.  Stir until smooth.
  • Stir in raisins until incorporated
  • Lightly grease the muffin tins and fill with the batter (you'll fill these almost all the way up)
  • Bake for 20 minutes, until lightly brown on top and until they pass the toothpick test

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