Bourbon Apple Butternut Squash Soup With Roasted Kale Food

ROASTED SQUASH WITH KALE AND VINAIGRETTE

Roasted Squash with Kale and Vinaigrette image

Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.

Provided by Mark Bittman

Time 1h15m

Number Of Ingredients 5

Ingredients

Squash (acorn, butternut, etc.)
Kale
Wine vinegar
Shallots
Olive oil

Steps:

Heat the oven to 425. Halve and seed 2 small-to-medium squash, drizzle with olive oil and bake until just tender, 20 to 30 minutes.
Meanwhile, coarsely chop a bunch of kale (you want big but manageable pieces); add to squash and bake another 10 to 20 minutes.
While the vegetables are roasting, make a vinaigrette: combine olive oil and wine vinegar with salt and pepper and a chopped shallot in a blender until a creamy emulsion forms. The vegetables are done when the squash is tender and easily pierced with a fork.
Cut squash into 1-inch pieces, then dress the vegetables with the vinaigrette and serve.

BOURBON BUTTERNUT SQUASH SOUP

Bourbon Butternut Squash Soup image

Another Point in Thyme Restaurant recipe that is sure to please. It is a satisfying soup that will never let you down.

Provided by TishT

Categories Onions

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons butter
1 medium onion, diced
6 cups butternut squash, diced peeled, deseeded
2 tablespoons fresh ginger, minced
2 tablespoons fresh garlic, minced
1/4 cup Bourbon
5 cups chicken stock or 5 cups canned chicken broth
2 cups heavy cream
1/2 cup honey
2 teaspoons cinnamon
2 teaspoons nutmeg
salt, to taste
fresh ground black pepper, to taste

Steps:

Place butter in 4-quart saucepan and sauté onions over medium heat until onions turn opaque. Add squash, ginger, garlic and sauté an additional 2 minutes. Add bourbon and ignite with a lighter until alcohol has burned off.
Add chicken stock and simmer for 20 minutes. Add all other ingredients and simmer for 5 or more minutes.
Blend all ingredients in saucepan with a handheld immersion mixer or blender until all of the soup has been pureed very fine, then add salt and pepper to taste.

Nutrition Facts : Calories 889, Fat 57, SaturatedFat 34.2, Cholesterol 194.9, Sodium 548.3, Carbohydrate 79.7, Fiber 5.7, Sugar 45.9, Protein 13

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