Tag Archives: thanksgiving

Harvest Soup

I love soup. I crave it even in the heat of summer, but especially love it this time of year when the weather starts to get damp and chilly. Walking home from school on a cold, grey day just makes me want to curl up with a bowl of steaming hot soup and the latest episode of New Girl (oh Zooey Deschanel, how I love you).

This hearty soup is perfect for this time of year, and combines some of my favourite fall flavours. The buttermilk adds an indulgent texture without the guilt of cream. If you haven’t tried using buttermilk in your soups yet, try this and I guarantee you will include it in every recipe.

This batch will last you a good couple of weeks in the fridge (it makes about 12 generous servings). You’ll need:

  • 1 large sweet potato
  • 1 large russet potato
  • 1 large butternut squash
  • 1/2 cup olive oil
  • 2 tbsp dried sage
  • 1 large carrot
  • 1 large sweet onion
  • 1 10 oz. can sweet corn, drained
  • 2 litres chicken stock
  • 1/4 cup brown sugar
  • 1 litre buttermilk
  • 1 cup sour cream (optional)
  • 1/2 cup chopped toasted pecans (optional)
  • salt and pepper to taste
1. Preheat your oven to 400 degrees. Peel and chop your potatoes and squash into 1 inch cubes. Toss them into a 9×13 inch baking dish with 1/4 cup of olive oil, your sage, and a dusting of salt and pepper. Cover the dish with foil, and roast the veggies for 20 minutes covered. Remove the foil, and roast for about another 20 minutes until they are brown around the edges and easily pierced with a fork.
2. Meanwhile, dice your onion and carrot into small pieces and heat your remaining olive oil in the largest pot that you own. Turn the heat down to medium, toss the carrot and onion with a little salt and pepper, and sauté until the onions are translucent. Add the corn, sugar and chicken stock, and put a lid on your pot.
3. When your roasted veggies are ready, add them to the broth. With a submersion blender, puree your soup until it reaches a consistency that you like. I prefer to keep mine slightly thicker. If you don’t have a submersion blender, you can puree the soup in batches in your food processor.
4. After you’ve reached a nice consistency, remove your pot from the heat, and slowly add the buttermilk. If you prefer a slightly sweeter soup, you may not want to add the entire litre. Stir the buttermilk in, and add salt and pepper to taste. If you want your soup a little thinner, you can puree it again at this point.
5.You can serve this immediately, or put it in the fridge for up to 2 weeks. Make sure not to freeze the soup, since the buttermilk may curdle. If you’re serving it to guests, garnish the bowl with a dollop of sour cream, and a sprinkle of chopped toasted pecans (crumbled bacon works too).
Now go find the largest bowl you possibly can, and eat yourself some soup!
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Filed under savory, super simple

Loafing Around

Being a passionate Canadian, it pains me to admit that I am slightly jealous of the bounty and fanfare that come with American Thanksgiving. These adorable miniature pumpkin loaves are the perfect table favour to take this already incredible celebration to the next level. Impress your guests with a pint-sized portion of major fall flavour that they can take home to savour with their leftover turkey sandwiches. This recipe makes 10 mini loaves. You’ll need:

  • 10 miniature ceramic loaf pans (I found mine at Michael’s on sale for 99 cents. Shop around for a deal) Here’s one site that sells a variety http://flourmillkids.com/Search.aspx?m=35830
  • 3 cups flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp salt
  • 2 tbsp cinnamon
  • 2 tsp ginger
  • 1 tsp nutmeg
  • 2/3 cup milk
  • 2 tsp vanilla
  • 1 pkg butterscotch pudding mix (non-instant)
  • 1 1/2 cups softened butter
  • 2 2/3 cups sugar
  • 4 lg eggs
  • 2 cups pumpkin pie filling
  • 1 1/2 cups chopped pecans or walnuts
Preheat your oven to 350 degrees. Whisk together your flour, baking soda, baking powder, salt and spices. In a separate bowl, whisk together your milk, vanilla and pudding mix. In a third bowl, cream your butter and sugar together. Add the eggs and pumpkin pie filling once the butter mixture becomes light and fluffy. Alternating between the milk and pumpkin mixtures, slowly add your wet ingredients to the dry in 3 parts. Once everything is combined, fold in your nuts.
Spray your loaf pans with cooking spray, and divide your batter evenly between the pans. It should reach about 2/3 of the way up the edges. Bake for roughly 30 minutes, or until the top is golden brown, and a toothpick comes out clean.
This loaf is incredibly moist, and contains all of the warm spice of the holiday season. If you can’t find mini pans, or would prefer to serve this as a full-sized loaf, increase the cooking time to roughly 1 hour.
To make your guests feel extra special, dress up your loaves as table favours with a little seasonal flare. Happy baking everyone, and happy thanksgiving to my friends south of the border!

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Filed under cake, holidays