If you looked at the pictures on the Posole Post, you might have noticed that there was more prep on the table than was used in the Posole.
I also made another soup, one I’ve made variations on over the years, Pureed Squash and Apple Soup.
I often make this with Indian spices, Curry and Ginger, but when I mentioned that this time, Mrs Flannestad pointed out that we already had one spicy soup in the Posole, so maybe the second should be mild and simple.
You’ll notice that there is a lot more mirepoix in this soup. If you’re making a vegetarian soup, you always need to up the vegetable content of the soup to make up for the lack of meat flavor components.
Butternut Squash and Apple Soup
2 Onions, chopped
2 Stalk Celery, chopped
2 Carrots, chopped
1 tsp dried Thyme
1 tsp dried Tarragon
1 Medium large Butternut Squash, peeled and roughly chopped
4 Apples, peeled, cored, and roughly chopped
1 Cup Apple Juice
1 Cup Dry White Wine or Lillet Blanc
Salt & Pepper
METHOD: Sweat onions, Celery, Carrots and herbs in Olive Oil until tender. Add white wine to deglaze and cook off a bit of the alcohol. Add Squash, Apples, and Apple Juice and cook until squash is tender. Puree in a food processor or blender.
Lastly, for Dessert I made this Guinness Ginger Bread Cake originally from the Gramercy Tavern in New York.
It is delicious and easy enough to make that even a non-baker like me can pull it off.
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons’s American Cookery, published in Hartford in 1796; I guess you could say it is the original great American cake. Early-19th-century cookbooks included as many recipes for this as contemporary cookbooks do for chocolate cake. This recipe, from Claudia Fleming, pastry chef at New York City’s Gramercy Tavern, is superlative—wonderfully moist and spicy.
1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting
a 10-inch (10- to 12-cup) bundt pan
unsweetened whipped cream
Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.
Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Serve cake, dusted with confectioners sugar, with whipped cream.
Read More Epicurious Link to Recipe