Butternut Squash Soup with Cheese and Herb Bread

This winter has been out of the ordinary for North Carolina.  We've had a measurable snow (read: no school, no work, etc.) roughly once every two weeks. During our last snow/ice event I made an amazing butternut squash soup with cheese and herb bread.  Enjoy the recipes - they're delish.

Cheese and Herb Bread:

• 2 cups warm water (110 degrees F/45 degrees C)
• 2 tablespoons margarine, softened
• 1 1/2 tablespoons dried oregano (I used a mix of Italian spices - threw in whatever I had on hand)
• 2 tablespoons white sugar
• 4 1/2 teaspoons active dry yeast
• 1/2 cup grated Parmesan cheese
• 4 1/2 cups all-purpose flour
• 2 teaspoons salt
• 1 tablespoon grated Parmesan cheese 

Sprinkle yeast over water in large bowl. Let stand a few minutes, then stir and dissolve yeast. Add sugar, salt, margarine, 1/2 cup Parmesan cheese, oregano and 3 cups of the flour. Beat at slow speed for 2 minutes. Beat in rest of flour; cover the bowl with a sheet of wax paper and a kitchen towel. Let rise in a warm place 45 minutes, or until doubled in volume.
 

Preheat oven to 350 degrees F. Lightly grease one round, 2-quart casserole. Set aside.
Stir batter down for 1/2 a minute. Turn batter into casserole. Sprinkle with the remaining 1 tablespoon Parmesan cheese.
 

Bake at 350 degrees F for 55 minutes. 

 

Butternut Squash Soup: 

• 3 tablespoons butter
• 1 medium onion, coarsely chopped
• 2 garlic cloves, sliced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cinnamon
• 1/8 to 1/4 teaspoon cayenne pepper, plus more for garnish (optional)
• Coarse salt
• 1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 1 cup half-and-half
• 1 tablespoon fresh lemon juice
• Sour cream, for serving

In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
 

Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.
 

Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.
   

Note: This would be excellent served with chunks of crab or lobster on top! 

 

To Freeze: Ladle cooled bisque (without sour cream) into airtight containers, leaving 1 inch of space; freeze up to 3 months.
 

To Reheat: Run container under hot water to release bisque. Heat with a bit of water, stirring occasionally. 

Thanks to Martha for the soup recipe

Loaded Potato Soup

I love loaded potato soup.  In my book, there isn't much better to brighten a bad day, to nourish a sick body or to warm up a cold rainy night.   I've looked for a great recipe for about two years.  My friends, I've found it!

Ingredients:
Enough potatoes to fill a 9x13 pan

10 slices of bacon with drippings
1 1/2 to 2 C chopped onion (I use a combo of shallots and onion)
1 1/3 C flour
12 C chicken broth 8 C chopped baked potatoes, skins on.
4 C heavy whipping cream (I use half whole milk and half cream)
1 tsp garlic or garlic powder (I use fresh garlic.  Use about 2 cloves)
3 tsp dried basil
2 tsp salt (I'd omit this if you use boullion & water rather than the chicken broth)
1 1/2 - 2 tsp black pepper
2 C grated cheddar cheese
1/2 C green onions to garnish

Directions:
Bake potatoes. Fill a 9x13 pan with potatoes, cover with foil and bake at 450 for 1 hour. This is the perfect number of potatoes. Allow to cool and then chop.

Fry bacon in a large soup pot. Remove bacon and crumble. Set aside.  Be sure to keep the grease in the soup pot...that's the good stuff!

 
Cook onion (and garlic if using real garlic) in drippings for 3-4 minutes, or until onion is tender. Add flour, stirring to prevent lumps.  It will look like you've done something wrong.  Keep whisking and it will turn into a nice dough-like consistency. Cook 3-5 minutes, or until golden brown. 

Add chicken broth gradually and cook until the soup thickens, stirring often. This step takes a while. 


Start adding spices while waiting for soup to thicken. Chop potatoes.

   
As the soup begins to boil or reaches desired thickness, reduce heat to simmer. Add potatoes and cream. Simmer to heat thoroughly. Add bacon and cheese until melted.

Top with cheese, green onion, bacon and sour cream.  Enjoy!