Roasted Butternut Squash Soup and Panini
10 years ago
1 5 to 6 lb butternut squash, cut into 1/2 cubes.
4 to 6 cups of chicken stock or vegetable stock
Salt and Pepper to taste
Preheat oven to 400 degrees. Toss squash with salt, pepper and enough oil to coat. Roast, turning once for about 1/2 an hour, or until squash is tender and caramelized in places.
Heat broth until it's simmering. Place a couple large spoonfuls of squash in blender. Ladle in enough broth to come halfway to the top of squash. Blend until smooth. Pour into a new saucepan. Repeat, in batches, until all soup is done. Heat soup and add cream to your taste. If soup is too thick, thin it out with more broth.
Alternately, you could add a couple cups of broth to a new saucepan with all of squash and use an immersion blender, adding more broth until smooth. If you like your soups really smooth, you can use a food processor. As always, beware when you blend or process any hot liquid. Always hold lids down with a dishtowel.
Ham, Brie and Apple Panini
Good quality deli ham
Good quality brie
Golden Delicious Apples (or Jonagald or Baeburn)
Butter or Olive Oil
Panini press or two cast iron skillets or two heavy stainless steel pans, or one stainless steel pan and two bricks wrapped in tinfoil and heated in a 400 degree oven.
Heat your pan and whatever you are going to use as a press. (another pan, bricks, etc.)
Slice bread of your choice about 1/4 inch thick. Slice brie into 1/4 inch slices. Cut apple into very thin slices. Brush one side of two pieces of bread with olive oil or butter. Add a thin smear of mustard to the other side. On the mustard side, layer brie, ham, apples and spinach (if you like). Place on heated press or pan (about 350 degrees) until golden brown and cheese melts. Time will depend on how thick you sliced things.