Applesauce Cake with Cream Cheese & Honey Frosting

Applesauce Cake with Cream Cheese – Candy Coated Culinista

A one-bowl recipe so simple it will fast become a Thanksgiving staple.

Yield/Serving: 8-10
Prep Time: 20 min.
Cook Time: 55 min.
Difficulty level is: Easy

From Now & Again

Ingredients
Cake

• 2 cups all-purpose flour
• 1 tbsp ground cinnamon
• 1 tbsp ground ginger
• 1 ½ tsp kosher salt
• 2 tsp baking soda
• 2 eggs, beaten
• ½ cup granulated sugar
• ½ cup buttermilk or plain yoghurt
• 1 ½ cups unsweetened applesauce
• 1/3 cup canola oil or neutral oil
Frosting
• 170 grams cream cheese, at room temperature
• 2 tbsp sour cream
• ¼ cup honey
• Pinch of kosher salt

Assembly
1. Preheat oven to 350°F.
2. Spray 9” pan with non-stick spray, line the bottom with a circle of parchment paper, and set pan aside.
3. In a large bowl, whisk together flour, cinnamon, ginger, salt and baking soda.
4. Add eggs, sugar, buttermilk or yoghurt, applesauce and oil and whisk gently until combined.
5. Using a rubber spatula scrape batter into the prepared pan and smooth the surface so it is even.
6. Bake until it is barely firm and a cake tester inserted comes out clean, about 55 minutes.
7. Set cake aside on a wire cooling rack and let cool to room temperature.
8. Remove from pan and parchment paper.
9. Place on cake plate and set aside.
10. To make frosting: in a large bowl combine cream cheese, sour cream, honey and salt and whisk aggressively until cream cheese is slightly aerated. Use a handheld mixer or stand mixer if desired.
11. Spread frosting over top of cake and serve.

Tips
• Can be refrigerated for up to 3 days.

Please Enjoy

My thoughts
I was pleasantly surprised with this simple recipe. It smells and tastes like autumn and is the perfect dessert for Thanksgiving. The mix of the seasonal flavours and the addition of the applesauce kept ths cake moist. The icing didn’t turn out as I expected even though I followed the recipe, or this is a looser icing. I added some buttercream frosting to the mix to firm it up. This cake will not travel will with the icing as is. I recommend if you are bring the cake somewhere, make the frosting, put it in a container, and dress when you arrive at your location. Otherwise, I will be making this again and just altering the frosting for myself personally.

Advertisements

Turkey Stock

Turkey Stock – Candy Coated Culinista

Another great make ahead Thanksgiving or Christmas recipe that can be used in stuffing, gravy and day after soup.

Yield/Serving: 1 litre
Prep Time: 15 min.
Cook Time: 4 hours, plus
Difficulty level is: Easy, time consuming

Slightly altered from No Crumb Left

Ingredients
• 6-8 turkey pieces; combo of wings and drumsticks
• 10 cups of water
• 1 large onion. Sliced into rings
• 2 carrots, peeled and chopped
• 2 celery sticks, chopped
• Fresh parsley, handful
• Fresh chives, handful
• Fresh thyme, handful

Assembly
1. Preheat oven to 450°F.
2. Place turkey pieces into a roasting pan and bake for 60 minutes. (Just ensure all sides of the turkey are a golden brown)
3. Check every 30 minutes and flip.
4. Meanwhile using a large stock pot add ten cups of water and bring to a boil over high heat.
5. Once turkey is done, tear apart the wings and place all the turkey pieces along with the vegetable into the stock pot.
6. Scrape the brown bits from the roasting pan with a wooden spoon and add to the stock pot. (If it hasn’t all deglazed; just turn on the burner and add some water and let boil and scrap the turkey pieces off)
7. Gently simmer over low heat for 4 hours. The stock will reduce down.
8. Let cool and pour into jars and chill.

Tips
• Use the leftover turkey for whatever you like. I saved the drum sticks for dinner as they remained whole and the turkey wings were put in a quick turkey soup with the rest of the veg.
• You can also freeze this stock.

Please Enjoy

My thoughts
Not going to lie here this is a lot of work for stock; but then there are no preservatives, sodium or salt and chemicals. So start this in the morning and go about your day in the house and let this reduce while you’re doing chores and other baking. There is no salt in this recipe so it won’t be as flavourful as you expect; but it’s best to salt whatever dish you put this into after the fact.

Ground Cherry (Physalis) & Rhubarb Thanksgiving Practice Mini Pies

Ground Cherry (Physalis) & Rhubarb Thanksgiving Practice Mini Pies – Candy Coated Culinista

I have been dreading making a pie because every time I have made a pie crust it has never turned out right. With Thanksgiving quickly approaching I wanted to practice making a pie before I make a pie for Thanksgiving dinner. To date when I make pies they are always a crumb crust and it’s time for me to work on the things that intimidate me.

Yield/Serving: 2 mini pies
Prep Time: 30 min.
Cook Time: 1 hour 30 min.
Difficulty level is: Medium

Ingredients
Pie Crust
• 2 cups all-purpose flour, plus more for flouring
• ¼ tsp sea salt
• 11 tbsp cold unsalted butter, cut into pats
• 6-10 tbsp cold water
Filling
Ground Cherries

• Ground cherries
• 1 tsp cinnamon
• 1 tsp golden brown sugar
Rhubarb
• 2 stalks of rhubarb, chopped
• 1 knob of ginger, minced
• 1 tsp ground ginger
• 2 tsp sugar
Egg Wash
• 1 egg whisked
• 4 tbsp whipping cream

Assembly
Pie Crust

1. Preheat oven to 375°F.
2. In a large bowl combine the flour and salt and quickly whisk.
3. Add butter and work together with your fingertips until mixture is crumbly.
4. Add in cold water little by little until dough comes together.
5. Divide dough in half and roll out on a lightly floured surface and transfer to pie dishes.
6. Poke the dough with a fork all over.
7. Fill pie shells with dried beans or pie weights and bake for 12 minutes.
8. Remove the beans or weights and reduce the temperature to 350°F.
9. One bake set aside and quickly put together the pie fillings.
Filling
Ground Cherries & Rhubarb

1. In your first small bowl; mix ground cherries, cinnamon and golden brown sugar until ground cherries are coated.
2. In your second small bowl; mix rhubarb, ginger, ground ginger and sugar until rhubarb is coated.
3. Fill each pie and roll out the remaining dough.
4. Decorate pie with cut outs and a lattice design if you want to get creative. Just ensure you crimped the edges with a fork to seal the two pieces of dough together.
5. Wash with the eggs wash and sprinkle the ground cherry pie with golden brown sugar.
6. Bake for 1 hr to & 1 & 30 hrs depending on your oven and how thick your crust is. (Ensure the bottom of your crust is golden brown to ensure it has baked through.

Tips
• Have fun decorating the pie crust if you can. It was one of the more enjoyable parts of baking the pie besides eating the filling.

Please Enjoy

My thoughts
Ground Cherry & Physalis are also known as Golden berries, they all have the same cherry tomato look. Except the Farmer’s market variety were smaller as a whole and less sweet than the non-organic Golden berries from Colombia. Funny enough I actually enjoyed making this dough; because it actually turned out; which never happens for me. I even tried to decorate the pie because I was on such a high. The taste was not bad and I honoured these limited and very seasonal produce. I will have to avoid making pies with tops on them for now as the top was to0 thick and not flaky. This will probably be solved by rolling out the dough thinner; but for now open faced pies will continue to be my thing. I feel confident in making pasta now and I even pulled out my Ravioli stamper for sometime in the near future.

Acorn & Butternut Squash Soup

Acorn Butternut Squash Soup - Candy Coated Culinista

Acorn Butternut Squash Soup – Candy Coated Culinista

It’s that time of year again when I start making soups on the regular.

Yield/Serving: 1 litre
Prep Time: 10 min.
Cook Time: 1 hr to 1 hr. 15 min.
Difficulty level is: Easy

Ingredients
• 1 butternut squash, cut in pieces
• 1 acorn squash, cut in pieces
• Canola oil
• 4 tbs vegetarian margarine
• 1 medium size yellow onion, chopped
• 5 cloves garlic, diced
• 1 litre vegetable stock
• Sea salt, to taste
• Black pepper, to taste
• Cayenne pepper, generous pinch
• Sunflower seeds, to decorate
• Pumpkin seeds, to decorate
• Parsley, to decorate

Assembly
1. Pre-heat oven to 450°F
2. Wash squash and de-seed and cut into pieces and place in a large bowl.
3. Coat squash with canola oil and place in roasting pan and roast for 30 to 45 minutes.
4. When squash is finished roasting immediately place in a bowl and cover with saran wrap. (Letting the squash remain warm in the bowl, so it will be easier to remove the skin)
5. Meanwhile over medium heat, in a large pot cook onion and garlic until brown.
6. Pour in the vegetable stock and let cook.
7. Start peeling away the skin from the squash and add to pot.
8. Add salt, pepper and cayenne pepper and continue to cook for 30 minutes over medium-low heat. At the 15 minute mark use an immersion blender to blend and let simmer.
9. Serve with sunflower, pumpkin and parsley on top.

Tips
• Freeze a portion if desired.

Please Enjoy

My thoughts
The colour of this soup was amazing and the crunch of the pumpkin and sunflower seeds added a lovely texture to the soup.

Roasted Rosemary Rutabaga & Veggies

Roasted Rosemary Rutabaga & Veggies - Candy Coated Culinista

Roasted Rosemary Rutabaga & Veggies – Candy Coated Culinista

When Thanksgiving and the autumn season rolls around I always want to incorporate rutabaga into something and this simple side dish fits the bill.

Yield/Serving: 4-6
Prep Time: 10 min.
Cook Time: 1 hour.
Difficulty level is: Easy

Ingredients
• 1 rutabaga, peeled and cut into a thick julienned
• 2 carrots, peeled and julienned
• Green beans, generous handful
• Fresh rosemary, off the stem and chopped a little
• Sea salt, to taste
• Black pepper, to taste

Assembly
1. Preheat oven to 350°F.
2. Line a roasting pan with aluminum foil.
3. Place vegetables on roasting pan and sprinkle with rosemary and toss.
4. Bake for 1 hour.
5. Plate and serve.

Please Enjoy

My thoughts
Roasting veggies couldn’t be easier. Once I finished peeling the rutabaga all I did was coat the vegetables and tossed them in the oven. The green beans and rutabaga were still crunchy and I could taste the rosemary. This is a great no fuss side dish.

Roasted Rutabagas, Green Beans & Carrots - Candy Coated Culinista

Roasted Rutabagas, Green Beans & Carrots – Candy Coated Culinista

Spiderweb Chocolate Pumpkin Cheesecake Pie

Spiderweb Chocolate Pumpkin Cheesecake Pie - Candy Coated Culinista

This Halloween themed dessert is filled with all the good seasonal ingredients to make it the perfect autumn treat. Also chocolate and cheese never hurts either right?

Yield/Serving: 8
Prep Time: 20 min.
Cook Time: 1hr.
Difficulty level is: Medium

Ingredients
For Crust
• 2 cups chocolate cookies, crumbled
• ¼ cup unsalted butter melted
For Pumpkin Filling
• 3 eggs
• 1- 15oz. can of packed pumpkin puree
• ½ cup (1 can) condensed milk
• 1 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground ginger
• 1/8 ground nutmeg
• ¼ tsp sea salt
For Cheesecake Filling
• 8oz. cream cheese
• ½ cup white sugar
• 1 tsp vanilla extract
• 1 egg

Assembly
For Crust
1. Preheat oven to 350°F.
2. Using a food processor, crumble chocolate cookie crumbs.
3. In a small prep bowl melt the butter using a microwave.
4. Add the butter into the cookie crumbs and combine until evenly coated.
5. Press crumbs into the bottom and up the sides of 9” pie plate.
For Pumpkin Filling
6. In a large bowl, whisk the eggs and add pumpkin puree, condensed milk, spices and combine until smooth.
For Cheesecake Filling
7. Using an electric mixer, with the paddle attachment beat cream cheese until softened, add the sugar and incorporate the vanilla extract and egg.
Assembly
8. Pour the pumpkin filling into the cookie crust.
9. Pour the cream cheese filling into a piping bag.
Make the Spider Web Design:
10. Pipe concentric circles of cream cheese around the pie.
11. Using a clean knife drag the blade of the knife 8 to 10 lines from the outside of the pie to the centre. (ensure you clean off the knife after each line is made)
12. Bake at 300°F for 60 minutes.
13. Let cool and serve.

Please Enjoy

My thoughts
This tasted amazing from my reviews, but for me I was left disappointed. Towards the outside of the pie it had set, but the interior was still unset even though I gave it a day to set. I thought I was giving the pie enough time and the crust was stuck pretty well to the pie plate also. When I got home I put the leftovers in the freezer and it firmed up much better, so if I had a blast chiller this would have turned out great. I was really hoping for a prettier spider web then what I made, but for my first try at decorating a pie I can’t be too hard on myself, even though I like to be. I think overall the mixture was just a tad too runny and possible a smaller pie tray would help with the soft middle and maybe one less egg and more cream cheese.

Mulled Cider Spice Caramels

Mulled Cider Spice Caramels - Candy Coated Culinista

Mulled Cider Spice Caramels – Candy Coated Culinista

I love the autumn and the smell of mulled apples, cider and those fall spices. Not to mention when the trees start to change it’s so beautiful. I went back to my culinary weak spot … confections and tried to make some caramels. Candies, confections, fudge are always a hit or miss for me and even when I repeat the same recipe on a different day my results always vary. Today I really wanted to make an autumn candy and I made caramels.

Attempt #1 (Toffee)
Altered from Table for Two blog

Yield/Serving: 64
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
Cider Sauce
• 2 tsp mulling spices
• 1 ltr apple juice
• 5 apples (3- royal gala a 2 yellow delicious), chopped and cored
• 2 sticks cinnamon
Mulled Spice
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• ½ tsp ground cardamom
• ½ tsp ground mixed spice
• ½ tsp ground cinnamon
• ½ tsp ground ginger
Caramels
• 2 cups heavy cream
• 1 cup light corn syrup
• 2 cups sugar
• 6 tbsp. unsalted butter
• ½ cup cider sauce
• ½ tsp salt
• 1 tsp mulled spice

Assembly
Cider Sauce
1. Using a large saucepan pour all ingredients in and boil on medium-high for 10 min.
2. Simmer on low heat for 20 minutes.
3. Let mixture cool in pot for a bit and then pour into a blender and blend.
4. Strain through a sieve into a large bowl.
5. Pour the mixture back into saucepan and cook on low heat for 1 hour, stirring occasionally.
6. The apples should be reduced down with a concentrated apple taste.
7. Pour into a mason jar and store in the fridge.
Mulled Spice
1. Whisk together all the ingredients in a small bowl until well combined.
2. Store in a spice jar.
Caramels
1. Lightly grease with cooking spray an 8”x8” and then line with parchment paper and let the paper hang over the pan.
2. Over high heat use a large non reactive pot and combine cream, corn syrup, sugar, butter and cider and bring mixture to a boil.
3. Do not stir and reduce temperature to medium-high heat.
4. Place a candy thermometer in the pot and allow the temperature to reached 248°F. (about 20-30 minutes)
5. Once the mixture has reached the temperature remove pot from heat and stir in the salt and apple spice.
6. Pour mixture into the prepared pan and let stand for 12-18 hours before cutting into 1” squares.
7. Run a very sharp knife under hot water until it warms up to the touch and the spray both sides with cooking spray and cut in a sawing motion.
8. Wrap in wax paper.

Attempt #2 (Caramel or Taffy)
My Own Recipe

Yield/Serving: 64
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
Cider Sauce
• 2 tsp mulling spices
• 1 ltr apple juice
• 5 apples (3- royal gala a 2 yellow delicious), chopped and cored
• 2 sticks cinnamon
Mulled Spice
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• ½ tsp ground cardamom
• ½ tsp ground mixed spice
• ½ tsp ground cinnamon
• ½ tsp ground ginger
Caramels
• 2 ½ cups heavy cream
• 5 tbsp. unsalted butter
• ¼ tsp salt
• 1 ½ cups sugar
• ¼ cup corn syrup
• ¼ cup water
• ½ cup cider sauce
• ½ tsp vanilla extract
• ½ tsp mulled spice

Assembly
Cider Sauce
1. Using a large saucepan pour all ingredients in and boil on medium-high for 10 min.
2. Simmer on low heat for 20 minutes.
3. Let mixture cool in pot for a bit and then pour into a blender and blend.
4. Strain through a sieve into a large bowl.
5. Pour mixture back into saucepan and cook on low heat for 1 hour, stirring occasionally.
6. The apple should be reduced down with a concentrated apple taste.
7. Pour into a mason jar. Store in the fridge.
Mulled Spice
1. Whisk together all the ingredients in a small bowl until well combined.
2. Store in a spice jar.
Caramels
1. Lightly grease with cooking spray an 8”x8” and then line with parchment paper and let the paper hang over the pan.
2. Over medium heat use a medium non reactive pot combine cream, butter and salt until butter melts and remove from the heat.
3. Combine sugar, corn syrup, water and cider sauce in a large non reactive pot over medium high heat and stir sugar until it is evenly moistened.
4. Place a candy thermometer in the pot and do not stir the sugar any more.
5. Let the sugar syrup come to a boil without stirring and let it reach around 250°F.
6. At 250°F, whisk in cream and butter mixture slowly as the mixture will increase in size.
7. Stop whisking once all the cream mixture is well incorporated and allow the temperature to reach 245°F to 250°F once again without stirring.
8. At 250°F stir in the vanilla extract and the mulled spice into the caramel.
9. Immediately pour caramel into the pan. (Don’t scrape out any leftover bits in the pot as it the burnt bits you don’t want in your caramel.)
10. Let the caramel set out of the way overnight.
11. Cut the caramels and wrap in wax paper the next morning.

Tips
• Apple syrup reduction can be used immediately or stored in the fridge indefinitely.
• Caramels will keep for two weeks
• Keep an eye on the caramel the temperature increase rapidly and you can go from caramel to a burnt caramel really fast.

Please Enjoy

My thoughts
Attempt number one came out too hard and to not be wasteful I used the hard caramels as toffee and put them into my signature cookie Date Night . I followed the recipe exactly in regards to the actual caramel recipe, but I changed the mulled spice & and cider sauce recipe to suit my taste and palette more. I preferred to make my cider sauce as I wanted to use pure apple and not a store-bought cider. Other than that the caramel recipes and portions where the exact same and yet my caramel were quite tough.
Attempt number two was much softer and more of a soft caramel or taffy consistency which I found to be easier on my teeth. I added more cream, butter and this consistently was better for me. I will probably make this one more time to get that perfect mix of soft and chewy.

Au Gratin Potatoes

Au Gratin Potatoes - Candy Coated Culinista

Au Gratin Potatoes – Candy Coated Culinista

When I saw the pomegranate lacquered roast chicken I was thinking what I could make to accompany this as a side dish. Lucky for me Heather made some suggestions in her post and I chose to make potatoes.

Altered From Heather Cristo

Yield/Serving: 8-10
Prep Time: 15 min
Cook Time: 1 hour
Difficulty level is: Medium

Ingredients
• 10-12 Cups thinly sliced potatoes
• 4 cups 35% cream
• 4 tbsp butter
• 4 tbsp flour
• 8oz cream cheese, cut into chunks
• 1/8 tsp nutmeg
• Kosher salt
• Ground black pepper
• 2 tbsp melted butter for baking pan
• Fresh Thyme leaves
• Basil
• Parsley
• 1/3 cup Parmesan cheese, shredded
• 1 cup mozzarella cheese, shredded

Assembly
1. Preheat oven to 350°F.
2. Bring the cream to a simmer in a medium saucepan.
3. Using a large saucepan melt the butter and whisk in the flour and make a roux.
4. Cook for a few minutes over medium heat to let the flour taste dissipate.
5. Add the cream to the roux pot and whisk until the sauce is smooth.
6. Now add the cream cheese chunks and whisk until smooth.
7. Season this with nutmeg, kosher salt and pepper.
8. Pour the melted butter into a 9×13 baking dish and layer the potatoes.
9. Ladle a thin layer of the sauce over the potatoes and sprinkle with parmesan and mozzarella.
10. Add another layer of potatoes and repeat this process over until complete. (The top will have the most sauce, parmesan cheese, mozzarella along with thyme, basil and parsley.
11. Bake at 350°F for 1 hour or until the potatoes are tender and the top is golden brown.

Tips
• I lessened the cheese to 1/3 cup parmesan cheese and added 1 cup of mozzarella cheese.
• I also added basil and parsley to the top of the potatoes.
• Increase the temperature 350°F so the chicken and potatoes are in the oven at the same time.
• This is also a great dish to make a second container of and freeze.

Please Enjoy

Reviews
“So good I wanted more – the potatoes were roasted perfectly, falling off my fork as I went for bites.
Just the right amount of cream and cheese – the cheese crust on top was perfect, not too crisp and not too soft.”

I mentioned that I had altered the recipe a bit and was told “It was perfect just the way it was”

“Wonderful potatoes.”

My thoughts
Yum Yum Yum is all I have to say. It was homey and a great comfort food. I am glad I altered the amount and type of cheese as I didn’t want to consume all that cheese. I can finally say I made a roux which was really easy to make.

Pomegranate Lacquered Roast Chicken

Pomegranate Lacquered Roast Chicken - Candy Coated Culinista

Pomegranate Lacquered Roast Chicken – Candy Coated Culinista

I love pomegranates and when they are in season I am enjoying them as much as possible. Yes it is a messy and hard to eat fruit and I’d advise not to eat it in your best clothes, but it is so worth it. There is tartness and sweetness that I love and I enjoy it whether I have the actual fruit or the juice. This recipe has been on my “to-do list” and now that the seasons are right I made a seasonally flavoured roast chicken.

From Heather Cristo

Yield/Serving: 6 per chicken
Prep Time: 10 min
Cook Time: 1 hour & 55 min
Difficulty level is: Medium

Ingredients
• 1- 3 or 4 pound whole chicken
• Kosher salt, to taste
• Season salt, to taste
• Ground black pepper, to taste
• Paprika, to taste
• Onion powder, to taste
• Garlic powder, to taste
• 4 tbsp butter
• 1 cup white wine
• 2 cups pomegranate juice
• ¼ cup sugar
• 1 whole Pomegranate for garnish

Assembly
1. Preheat oven to 350°F.
2. Rinse the chicken in cold water and dry with a paper towel, and set in a baking pan.
3. Sprinkle with spices and rub onto chicken.
4. In a small saucepan melt butter and then add wine, pomegranate juice, sugar and simmer on medium-low heat for 20 minutes or until the liquid has reduced to half.
5. Pour the liquid over the chicken and place on the middle rack in the oven.
6. Roast the chicken for 1 hour 35 minutes, basting every 20 minutes with the pans juices.
7. Let chicken rest for 10 minutes and serve.

Tips
• Sprinkle with some pomegranate seeds and serve.
• Invest in a turkey baster. I have made a few turkeys now and I still don’t own a baster. It’s time I get myself one I think.
• I basted more than the recipe suggested. (about every 20 minutes)
• The pomegranate sauce did reduce by half but I still found it to be very liquidy. The roast didn’t end up having a pomegranate stained lacquered look that the picture had at all. Next time I would make myself a pomegranate jam the day before and then brush on the jam, and use that along with the pomegranate reduction in the recipe above.
• I added more spices to the chicken (season salt, black pepper, paprika, and onion and garlic powder).
• Use the drippings for a gravy.
• This is a great recipe to make more than one roast of. 3 roast chickens fit into my baking pan perfectly and I used the same amounts in the recipes and it came out delicious. I made one for dinner, one to freeze and one for my dad.
• Serve with au gratin potatoes along with steamed green beans and carrots.

Please Enjoy

Reviews
“It was wonderfully moist and the skin had a sweet taste to it. I would’ve liked a bit more crisp on the skin but the meat was so perfectly roasted and was literally fall off the bone delicious.”

“This was amazing babe”, “That dinner last night was incredible”, “Luscious chicken”

My thoughts
I am gushing about this roast chicken. It was juicy, sweet and tart and it is basically fool proof besides the pomegranate lacquered part and the need for the skin to be more crispy. This would also be a good alternate to a thanksgiving turkey for those who don’t like turkey. The drippings and the pomegranate sauce made a tasty gravy.

Autumn Squash Soup

Fall Squash Soup - Candy Coated Culinista

Fall Squash Soup – Candy Coated Culinista

This is a scrumptious fall soup recipe that I made on a whim; as I had to use up the left over pumpkin and coconut milk from my sky high pumpkin pie. I really enjoyed experimenting and making soup from scratch, and I thought about all the aspects of this like: the colour, taste, texture and the trickier aspect of how to make a not so pleasantly coloured soup look tasty and inviting.

Yield/Serving: Roughly 2 litres
Prep Time: 30 min
Cook Time: 1hour
Difficulty level is: Medium – Labour Intensive

Ingredients
• 1 butternut squash
• 1 pepper squash
• 1 medium onion, chopped
• 8 garlic cloves, chopped
• 1 tbsp extra virgin olive oil
• 900 ml vegetable stock
• 2 small sweet potatoes, peeled and chopped
• 2 ½ cups pumpkin puree
• 1 cup coconut milk
• 1 tbsp herbs de Provence
• 1 tbsp basil leaves
• 1 tbsp parsley
• 2 tsp black pepper
• 4 tbsp sea salt
• 1 sprig green onion, chopped on the bias
• Crushed red pepper flakes, to taste

Assembly
1. Preheat oven to 425°F and roast butternut, pepper squash and sweet potato for 30 minutes.
2. In a large sauce pan on medium-high with olive oil fry onion and garlic until slightly browned.
3. Once browned add 1 cup of vegetable stock and blend using an immersion blender.
4. Pour the squash and sweet potato into the large saucepan along with the remaining vegetable stock and blend once more. Stir continuously until soup thickens.
5. Add the pumpkin puree and coconut milk along with all the herbs and spices and stir for 5 more minutes.
6. Let simmer for 10 minutes to let flavours marry.
7. Top with green onions and sprinkle red pepper flakes on top.

Tips
• If you would like this a little less thick add more chicken stock.
• Freeze some soup for another day to enjoy.
• Roast the sweet potato for 1 hour and not boil them if desired.
• Serve these with crescent rolls or homemade biscuits.

Please Enjoy

Reviews
Mr. C. absolutely loved this. I got multiple compliments and high fives. He even asked to save him some for lunch the next day. I have to mention he doesn’t like carrying leftovers to work the next day so that means if he wants, it I really did a really good job. “Yum yum yum. That soup was amazing” He liked the extra addition of the pepper flakes and commented that it added a nice spicy kick. He cleaned his bowl so I knocked this one out of the park I think.

My thoughts
I am super proud of myself. This autumn soup embodied all the fall flavours to me: it was hearty, rich and had some complexity to it.

%d bloggers like this: