October 27, 2007 | Mama Smith

fall flavors

After the many emailed requests, I figured I’d just post these recipes for all to enjoy. We’re pretty hooked on my traditional butternut squash soup recipe, but this curried apple one is definitely luring our affections.

From the well-known chef, Barefoot Contessa, here is the Butternut Squash and Apple Soup...

2 TBSP butter
2 TBSP olive oil
4 c chopped onions (3 large)
2 TBSP curry powder
5 lbs butternut squash, peeled and cubed (2 large)
1 1/2 lbs sweet apples (4 apples)
2 tsp kosher salt
1/2 tsp pepper
2 c water
2 c apple cider (or juice)

Warm the butter, olive oil, onions, and curry powder in a large pot uncovered over low heat for 20 minutes. Stir occasionally. Add the squash, apples, salt, pepper, and water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes.

Remove from heat and let cool briefly before either pureeing soup. I use a hand-held blender, but the recipe calls for a food processor. I hate pouring scalding soup back and forth or waiting for it to cool long enough though.

Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

One of my favorite foodie blogs is Orangette. Which is where I picked up the Bratwurst and Apple Compote recipe. We substituted beer for the white wine, which gave it a more Belgian flare. Served with garlic mashed potatoes and salad. Mmm, perfect fall dish.

Bratwurst and Creamy Apple Compote

2 TBSP butter
1 TBSP olive oil
1 onion sliced
2 apples, peeled, cored, and cut into 8 wedges
1 bay leaf
½ tsp. salt
1 c white wine (or beer, in our case)
4 bratwurst cut down the center
vegetable oil
2/3 cup heavy cream (or whole milk, in our case)
1 TBSP packed brown sugar
1 TBSP apple cider vinegar

Combine butter and oil in a 12-inch heavy skillet, and warm over medium-high heat until the butter is melted. Add onion, apples, bay leaf, and salt, and cook, stirring occasionally, about 6 minutes. Add the wine, cover, and simmer gently until the apples are tender but still hold their shape, about 6 to 8 minutes.
Remove the lid and briskly simmer until the wine is reduced by about half, 2-3 minutes.

Meanwhile, while the apple mixture cooks, prepare the bratwurst. Heat a small amount of oil in a large cast iron skillet over medium heat, then add the bratwurst. Cover the pan and cook, flipping the bratwurst a couple of times, until they are evenly browned and cooked through.

While the brats are cooking, finish the apple compote. When the wine is reduced, stir in the cream, brown sugar, and cider vinegar. Briskly simmer until slightly thickened, about 2 minutes. Discard the bay leaf. Serve the compote alongside the bratwurst.

Matthew has gotten me hooked on Tastebook since very few of my recipes come from cookbooks or any other paper resource and majority of them are saved in a much-too-long-list of cooking bookmarks on my browser. If you find yourself constantly trying to remember what website you found that awesome gingerbread scone recipe on, you might want to check it out.

And lastly, per requests, here are a select few of my favorite foodie blogs for you to begin stalking as well. Your belly will greatly appreciate it.

Smitten Kitchen

Chubby Hubby

Simply Recipes

Whipped

A new favorite after trying to cut back the amount of wheat in our diets, The Gluten-Free Girl

Enjoy!