Roasted Butternut Squash Soup

Sometime back during my prime years ;) , I used to be a soup and salad freak. I still enjoy having them but I have become too lazy to make one, but when I do so ; its roasted butternut squash soup.

Although Butternut squash is a type of winter squash, I find it available at the grocery store almost the whole year through. It has a sweet, nutty taste similar to that of a pumpkin. 

I am not a really big fan of pumpkin but I must admit that  I do love the butternut squash because it is different, it has its own 

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The whole concept of roasting is adapted from the Mediterranean style of cooking. The roasted garlic gives this soup a very unique and prominent flavors. Its perfect for during the Thanksgiving holidays but definitely anytime of the year if you have access to it.

The quantities of the ingredients are not so accurate due to the nature of the recipe.

Serves 6

Ingredients:

2 pounds butternut squash
1 white or yellow onion
1 bulb garlic
3 cups chicken stock
2 cinnamon sticks
2 Tbls butter
1/4 cup half & half or heavy whipped cream, or milk



Method:

Set the oven on broil.

Slice the butternut squash into big chunks of equal sizes. Cut the onion into quarters. 

Wrap the whole garlic bulb with aluminum foil.

Place all the above in a tray and sprinkle/spray with some olive oil and put it the oven to roast for 8 to 10 mins on each side ( please do not burn them)

Once they are done, let them cool and peal the butternut squash and garlic.

Place the peeled squash and the onions and garlic in a heavy stock pot , add some chick stock ( or water with bouillon) , cinnamon sticks and butter. Bring it to boil and reduce the heat to simmer for about 10-15 mins.

Remove the mixture from heat, let it cool. Put in the blender or food processor and blend it to a smooth paste/puree.

Place the puree back in the pot on low heat , add heavy cream or half&half or milk.

Stir well to ensure all the cream is well combined, ( do not boil )

Serve hot/warm with your favorite toast or meal

Fluffy Buttermilk Pancakes (with Blueberry Sauce)

I usually prepare brunch on Sunday mornings but this time I decided to make it on Saturday simply because  I plan to make heavy lunch  on Sunday and my brunch is not complete without these yummy and fluffy Buttermilk Pancakes and with the  blueberry sauce....mmhhh its to die for as my eldest daughter Alisha would say! I am not so much of a pancake fan but I dont miss to eat these !! and its always a double recipe coz my kids love them and they are easy and quick to make. They are also great to freeze if you are lucky to have any leftovers. 

So today I had alot of help, Alisha finished cooking the rest of the pancakes, my son Abdul (6 yrs old) helped with the bacon and hot dogs, his favorite. Adilah my youngest ( 4 yrs) did a beautiful smoothie. So you can imagine how crowded my kitchen is but I am not complaining and of course my husband helped to eat!!! Oh well, that's the truth!! so let me not hold you too long for this wonderful recipe.

Ingredients:

1 cup All Purpose flour

1 cup butter milk*

2 Tbls melted butter

1 egg

2 Tbls sugar

1 1/2 tspn baking powder

1 tspn baking soda

1/4 tspn salt

Method:

Sift flour with baking powder, baking soda and salt

Melt butter, add sugar mix well

Add the egg, combine

Add the flour mixture to the butter and egg mixture, combine

Add buttermilk and mix well but do not over mix, you will have some lumps in your batter, its OK

Let the batter rest for 5 minutes before you cook the pan cakes.

Use any pan of your choice on medium heat, use a ladle to pour the batter into the pan.

Let it cook for about 2-4 minutes until you have bubble starting to emerge

Flip the pan cake on the other side and cook for about 3 mins and thats it.

Serve hot or warm, plain or with butter, honey, syrup or my favorite Blueberry sauce...video below here.....

Blueberry Sauce ( Served with Pancakes)

Spring is my favorite season not only because of the beautiful flowers that I see around but for me its mostly the fruits, the berries specifically. I go crazy every time I go to the store and see so much of fresh berries and of course I always pick as much as I could. I make compotes, jams and sauces for my wonderful desserts and breakfast too. Today I am making blueberry sauce , this sauce is so much loved in my home that it will be gone before I have had any with my Vanilla Ice cream.

This sauce is busting with flavors and the citric aromas with vanilla will drive you crazy!

Ingredients:

2 pounds fresh Blueberries

1 cup freshly squeezed orange juice

1/2 cup sugar ( you can add more if the berries are sour)

1 Tbls corn starch

1 Tbls lemon or orange zest

1/2 tspn vanilla

Method:

Place a heavy sauce pan on low heat , place orange juice and sugar let it simmer and melt

Mix 2 Tbls orange juice and corn starch and pour it into the simmering orange jiuce, zest and vanilla

Let the mixture simmer  for about 5 minutes so the corn starch is cooked.

Rinse and strain the berries

Add the berries to the orange juice mixture, increase the heat to medium high and bring it to the boil.

Drop the heat low, and cook uncovered for about 5 minutes.

Serve it with your favorite dessert, ice cream or pancakes as I did!