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February 7, 2007
Butternut Squash Soup And Cheese Muffins
We woke up this morning with snow on the ground and on days like today I want to bake things and I want to make soup! I decided I wanted to make an old stand by of mine Butternut Squash Soup and then my mind flew to Cheese Muffins and I wondered how the two would go together. It turns out they compliment each other quite well!
What You'll Need For the Soup:
1 large butternut squash, peeled and chopped
1 red onion, chopped
1 large sweet potato, cut into cubes
1 large carrot, cut into chunks
1 large parsnip, peeled and cut into chunks
1 large apple, cored and chopped
1 large stalk of celery, chopped
Coarse ground pepper
Pinch of sea salt
1 container of vegetable broth
Place veggies and apple in a large stock pot and pour in broth. Add water until the veggies and apple are just covered. Add salt and pepper. Bring ingredients to a boil over medium heat and cook until tender. Remove vegetables from broth, reserving the liquid. In a food processor or blender process veggies until smooth adding broth as needed to smooth out the mixture. (Normally no more than 1 cup of broth total).
Serve immediately.
Note: Leave the peels on the potatoes and apples for added vitamins. You can also add 3 or 4 garlic cloves if you like. It's a healthy, easy soup to play with and it's delicious!! I usually reserve the left over broth to make lentil soup or something later.
For The Cheese Muffins:
1/2 cup of butter, melted
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
1 teaspoon of baking powder
1 teaspoon of baking soda
2 cups of buttermilk
2 1/2 cups of shredded cheese (Cheddar, Monterey Jack, Colby, etc.), divided
Preheat oven to 425 F.
Mix melted butter, flour, salt, baking powder, baking soda and milk until a very sticky dough forms. Stir in 2 cups of shredded cheese and stir until incorporated. Spoon into a muffin pan that has been sprayed with non-stick spray and put a little cheese on the top of each muffin. Bake for 8-12 minutes or until golden brown.
Makes about 20 muffins.
Note: You can add in garlic salt with parsley or garlic powder and they taste very similar to the garlic cheese biscuits they serve at Red Lobster.
Posted by Dianne at February 7, 2007 12:16 PM
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