running from marbles and piracies

I’m still struggling with a good way to present this page, but for now, here are a few recipes…

Pumpkin Apple Butter

my first try at fruit butter

1 c pumpkin puree
1 apple (peeled and grated)
1/2 c water
1/4 c dark brown sugar, packed
2 tb sugar
1 tsp allspice
1/2 tsp ginger
1/4 tsp nutmeg (freshly grated)
1 tsp cinnamon

Combine all the ingredients in a medium saucepan. Bring to a boil, then reduce the heat to low and simmer for about an hour or until the mixture thickens to your likeness, stirring often. Let cool and refrigerate.

Butternut Squash Soup (from Alexis)

approx. 40 oz. of butternut squash (peeled and cut)
2 medium yellow ovens
several cloves of garlic
a few tablespoons of olive oil
salt
pepper
chopped fresh sage
8 c. vegetable stock
1.5-2 c pumpkin puree

2 c heavy cream
white pepper
cayenne

Preheat oven to 350 degrees, line two baking trays with foil.
Peel and cut about 40 oz of butternut squash, chop two medium yellow onions into large chunks, spread on the baking trays. Peel and thinly slice several cloves of garlic and spread over the squash and onions. Drizzle oil on top, toss to coat. liberally season with salt, pepper, and chopped fresh sage. roast in the oven for about an hour and a half, until squash is golden and soft, and onions are turning a bit brown. oh, you can smell it, and it’s amazing.

transfer to a soup pot, add 8 cups of vegetable stock and the rest of the pumpkin puree that you have sitting around from making a double batch of the muffins (probably about 2/3rds of a large can of the puree). simmer for a while, until everything else that you’re making is good and ready. nice thing about soups, you can keep them simmering, even when you don’t need to. add 2 cups heavy cream. blend it all together with a handy immersion blender (or transfer to a normal blender I guess, but I’m spoiled with the immersion one.) add white pepper and cayenne to taste, about a half teaspoon of each, depending on the sweetness of the squash.