Spicy Molasses Cookies

As the temperatures turn cool and crisp and the leaves are begin to turn, my taste buds are craving fall flavors. Seasonal foods such as  chili, bierocks, apple desserts such as Caramel Apple Pie, baked pumpkin donuts, and molasses cookies. This year I tried Marcia Wilson’s version—Spicy Molasses Cookies that she posted on Facebook (they are a Ree Drummond approved recipe). Warm spices and fragrent molasses combine to create a fantastic fall cookie. 

Spicy Molasses Cookies    Yield: 3 1/2 dozen cookies

1 cup granulated sugar

3/4 cup Crisco vegetable shortening

1/4 cup molasses

1 large egg

2 cups all-purpose flour

2  1/2  teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground cardamom (Marcia said she used allspice, but I stuck with cardamom

1/4 teaspoon salt

----

Extra granulated sugar for rolling 

1. Preheat oven to 350°.
2. Mix sugar, shortening, molasses and egg together until well combined. 
   
   
   
3. Lightly stir dry ingredients together and dump into wet. Mix together until dough is well combined.
   
   
   
4. Using your hands or a small cookie dipper, shape/roll dough into walnut-sized balls, Then generously coat each ball with extra sugar.
   
   
   
5. Place balls on a baking sheet (I flattened mine just slightly) and bake for 9 to 11 minutes, allowing to bake for about a minute after cookies begin to crack.
   
   
   
6. Remove cookies from baking sheet and allow to cool, or eat warm. (I sprinkled with a little more sugar while they were warm.)
   
   
   

Recipe without photos . . . Spicy Molasses Cookies    Yield: 3 1/2 dozen cookies

1 cup granulated sugar

3/4 cup Crisco vegetable shortening

1/4 cup molasses

1 large egg

2 cups all-purpose flour

2  1/2  teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground cardamom (Marcia said she used allspice, but I stuck with cardamom

1/4 teaspoon salt

----

Extra granulated sugar for rolling 

1. Preheat oven to 350°.
2. Mix sugar, shortening, molasses and egg together until well combined. 
3. Lightly stir dry ingredients together and dump into wet. Mix together until dough is well combined.
4. Using your hands or a small cookie dipper, shape/roll dough into walnut-sized balls, Then generously coat each ball with extra sugar.
5. Place balls on a baking sheet (I flattened mine just slightly) and bake for 9 to 11 minutes, allowing to bake for about a minute after cookies begin to crack.
6. Remove cookies from baking sheet and allow to cool, or eat warm. (I sprinkled with a little more sugar while they were warm.)

Chai Applesauce

 It’s apple time in Kansas and since I was gifted lots of already picked apples, I’ve been making applesauce. After a couple of batches of Rosy Cinnamon Red Hot Applesauce, I decided to try a recipe in the latest issue (Aug./Sept. 2024) of Food Network Magazine. Of course, I made a few adjustments: unpeeled apples versus peeled (not only easier but the peels add a layer of flavor and some extra nutrition) + I doubled the amount of cardamom and added some honey. The apples simmered in a slow cooker and then I processed them in the food processor to chop up the skins. (The original recipe used peeled apples that were cooked in a covered sauce pot for 30 minutes so no processing was needed.

Combine the flavors of spiced chai (tea) and apples to create flavorful Chai Applesauce. 

Chai Applesauce

3 1/2 pounds chopped cored and chopped apples

1 cup water

4 slices fresh ginger 

3 cinnamon sticks

1/4 teaspoon ground cloves

1/2 teaspoon cardamom

Pinch of salt

1/4 cup honey 

1. Add all ingredients to a slow cooker and cook on high for 3 to 4 hours until apples are tender (or cook on slow for 6 to 8 hours).

   

   Apples after being cooked for 3 to 4 hours. Note: The cooker with full to the brim at the beginning of the cooking time.

   
   
2. Allow to partially cool, remove cinnamon sticks, and then blend in a food processor until peels are processed. Processing creates a smoother applesauce. 
   
   
   

Recipe without photos . . .Chai Applesauce

3 1/2 pounds chopped cored and chopped apples

1 cup water

4 slices fresh ginger 

3 cinnamon sticks

1/4 teaspoon ground cloves

1/2 teaspoon cardamom

Pinch of salt

1/4 cup honey 

1. Add all ingredients to a slow cooker and cook on high for 3 to 4 hours until apples are tender (or cook on slow for 6 to 8 hours).
2. Allow to partially cool, remove cinnamon sticks, and then blend in a food processor until peels are processed. Processing creates a smoother applesauce.

Honey Almond Cake . . . gluten free & sweetened with honey

Simple, moist and delicious — this  almond and honey cake is gluten-free, sweetened with honey and flavored with spices! Adjust flavors, fruit and nuts to your own specs - see notes below. 

Honey Almond Cake      One 9-inch tart 

I actually cut the recipe in half and used a smaller-sized spring-form pan and baked for just about 25 minutes. 

2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2  teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2  teaspoon fine-grain sea salt

4 eggs, beaten

2/3 cup + 1 teaspoon honey, divided

1/4 cup extra-virgin olive oil

One orange

6 ounces blueberries 

Garnish: 1/2  cup chopped raw pistachios + other fresh fruit and mint if desired

1. Preheat the oven to 325° F. Grease a 9-inch pan (a springform pan) with butter is ideal) and dust with almond flour/meal.
2. In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
3. In another bowl, combine the beaten eggs, honey, olive oil and the zest of your orange or lemon. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the blueberries or raspberries.
   
4. Pour batter into prepared pan.
   
5. Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
   
6. Once the cake is out of the oven, slice the orange in half and squeeze out ¼ cup juice. Combine the juice with 1 teaspoon honey in a small saucepan. Warm over medium heat, while stirring, just until the honey is blended into the juice. Brush the orange-honey glaze over the warm cake. It should soak right in.
7. Once the cake is cool, garnish with chopped pistachios or almond slices + other fresh fruit and mint as desired. 

NOTES: 
STORAGE SUGGESTIONS: Cover and store in the refrigerator. 
CHANGE IT UP: Substitute an equal amount of other berries or fresh fruit for the raspberries and/or trade lemon or lime zest for the orange zest and/or garnish with other fruits and nuts.  If fruit is omitted, the cake will be done somewhere around 35 to 40 minutes. 

Recipe without photos . . . Honey Almond Cake      One 9-inch tart 

I actually cut the recipe in half and used a smaller-sized spring-form pan and baked for just about 25 minutes. 

2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2  teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2  teaspoon fine-grain sea salt

4 eggs, beaten

2/3 cup + 1 teaspoon honey, divided

1/4 cup extra-virgin olive oil

One orange or lemon, preferably organic

6 ounces blueberries 

Garnish: 1/2  cup chopped raw pistachios + other fresh fruit and mint if desired

1. Preheat the oven to 325° F. Grease a 9-inch pan (a springform pan) with butter is ideal) and dust with almond flour/meal.
2. In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
3. In another bowl, combine the beaten eggs, honey, olive oil and the zest of your orange or lemon. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the blueberries or raspberries.
4. Pour batter into prepared pan.
5. Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
6. Once the cake is out of the oven, slice the orange in half and squeeze out ¼ cup juice. Combine the juice with 1 teaspoon honey in a small saucepan. Warm over medium heat, while stirring, just until the honey is blended into the juice. Brush the orange-honey glaze over the warm cake. It should soak right in.
7. Once the cake is cool, garnish with chopped pistachios or almond slices + other fresh fruit and mint as desired. 

NOTES: 
STORAGE SUGGESTIONS: Cover and store in the refrigerator. 
CHANGE IT UP: Substitute an equal amount of other berries or fresh fruit for the raspberries and/or trade lemon or lime zest for the orange zest and/or garnish with other fruits and nuts.  If fruit is omitted, the cake will be done somewhere around 35 to 40 minutes. 

Homemade Chai Concentrate

Served hot or chilled, chai’s spicy flavor with an underlying creaminess is my idea of a comforting drink. It’s black tea brewed with warm spices  and sweetened with sugar and honey. I’ve ordered it at coffee/tea shops but the BEST cup of chai was one prepared by Raju Sivarama Dandu—it is the standard by which I now judge all others. Not sure I’ll ever be able to match his cuppa but decided to give this Homemade Chai Concentrate a chance. I love the idea of a concentrate that I can keep in the refrigerator. The recipes I found suggest a blend of 50% chai concentrate and 50% milk. I prefer to use about 25% milk and 75% chai.

Homemade Chai Concentrate 

5 cups water

1/2 cup brown sugar sugar

8 black tea bags, remove tags and tie bags in a bundle

4 cinnamon sticks

2 star anise

8 cloves

10 cardamom pods

5 black peppercorns

5 whole allspice

2” piece of fresh ginger, thinly sliced

1 tablespoon honey

1/2 teaspoon vanilla 

1. In a large saucepan, bring the water and sugar to a boil over high heat. 
2. Add the tea bags, cinnamon, star anise, cloves, cardamom pods, peppercorns, allspice and ginger. Reduce the heat to medium low and simmer for 20 to 25 minutes. 
   
   
   
   
3. Pour the mixture through a fine mesh strainer into a large bowl and discard the spices. Stir in the honey and vanilla extract.
   
   
   
4. Let the chai concentrate cool to room temperature before transferring to a jar and storing in the refrigerator.
5. Combine 1 part chai concentrate and 1 part milk (As mentioned above, I prefer 25% milk to 75% chai concentrate).
6. Heat the mixture or serve with ice.
   

Recipe without photos . . . Homemade Chai Concentrate 

5 cups water

1/2 cup brown sugar sugar

8 black tea bags, remove tags and tie bags in a bundle

4 cinnamon sticks

2 star anise

8 cloves

10 cardamom pods

5 black peppercorns

5 whole allspice

2” piece of fresh ginger, thinly sliced

1 tablespoon honey

1/2 teaspoon vanilla 

1. In a large saucepan, bring the water and sugar to a boil over high heat. 
2. Add the tea bags, cinnamon, star anise, cloves, cardamom pods, peppercorns, allspice and ginger. Reduce the heat to medium low and simmer for 20 to 25 minutes. 
3. Pour the mixture through a fine mesh strainer into a large bowl and discard the spices. Stir in the honey and vanilla extract.
4. Let the chai concentrate cool to room temperature before transferring to a jar and storing in the refrigerator.
5. Combine 1 part chai concentrate and 1 part milk (As mentioned above, I prefer 25% milk to 75% chai concentrate).
6. Heat the mixture or serve with ice.

Stollen (German Christmas Bread)

 

Stollen was my challenge . . . after binge watching The British Baking Show, I decided I needed to try something new. This was my first time to make Stollen and the first time to make marzipan. Actually the first time to taste Stollen and I think it is incredible . . . just to be sure I polished off four slices right after it cooled enough to eat.

The authentic German recipe came from The Daring Gourmet.  I did play around with the flavors—added cranberries and using less candied citrus, relying on just candied orange. 

It was a lot of work and I was a bit worried when the internal temperature was only 160° at the end of the baking time; the bottom of the loaves were also soft. So, I covered it with foil and put it back in the oven. It baked at least 15 more minutes in order to brown on the bottom. I also realized that I had to be careful to place the temperature probe so that it was not positioned in the log of marzipan in the middle of the loaf. 

Stollen (German Christmas Bread)   Makes 2 large or 3 medium Stollen.

Fruits & Nuts:

2 cups raisins & raisins

3/4 cups lightly packed candied orange peel (about 3 ozs., finely diced  (homemade recipe follows)

3/4 blanched slivered or sliced almonds , finely chopped

1/3 cup quality dark rum (or could substitute orange juice)

Dough:

1 cup lukewarm whole milk (110 – 115°)

1 tablespoon active dry yeast

1/2 cup granulated sugar

About 4 cups all-purpose flour 

1 large egg

2 large egg yolks

3/4 cup softened butter (1 1/2 sticks) 

2 teaspoons vanilla 

1 teaspoon salt

3/4 teaspoon ground cardamom

3/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

8 ounces Marzipan/Almond Paste (homemade recipe follows), divided in half 

Glaze & Dusting:

1/2 to 1 stick butter, melted (original recipe called for 1 cup but both loaves were saturated with butter)

Lots of powdered sugar for generous dusting

1. Place the raisins, craisins, candied citrus peel and almonds in a medium bowl. |Pour the rum over them and stir to combine. Set aside and let the fruit mixture soak in the rum while the dough rises.
   
2. Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10 to 15 minutes until very frothy.
   
3. Place 3 cups of flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook. Add the yeast/milk mixture.  Use a spoon to stir the mixture until it comes together.  
4. Knead the dough for 7 to 8 minutes.  
   
5. Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour.
   
6. Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough). Using the dough hook, knead the fruit/nut mixture into the dough until combined. If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl.  
   
7. Turn the dough out onto a floured work surface and cut it in two equal halves. Press or roll each piece into an oval to about 1 inch thickness.  
   
   
   
   
8. Roll each piece of marzipan into a log the length of the oval. Press the marzipan gently into the middle of the dough.  
   
9. Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stolen. In other words, don't fold the right side all the way over to the left edge of the stollen. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan.  
10. Use the bottom edge of your hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump.
    
11. Place the stollen on a silicon lined baking sheet (or use sprayed parchement). Cover the stollen loosely with plastic wrap and let them rest in a warm place or lightly warmed oven for 40 to 60 minutes until puffy. At that point you can pick off any raisins that are sticking out of the dough (they will burn during baking).  
    
12. Towards the end of the last rise, preheat the oven to 350° and bake the stollen for 30 to 40 minutes or until an instant read thermometer registers at 190°— the bread should be golden on top and should yield a hollow sound when tapped on the bottom. (It took mine an additional 15 minutes to bake. Note: Be sure to place the thermometer in the bread and not in the log of marzipan in the center of the loaf.)
13. Let the bread sit for 5 minutes, then use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm. 
    
14. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides. Let the stollen cool completely. Dust again with powdered sugar once loaves have cooled.
    
15. The stollen can be sliced and eaten now or wrapped tightly (wrap in plastic wrap then foil) and left to "ripen" in a cool place for 2 weeks. The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Stollen can also be frozen for longer storage.

Homemade Marzipan or Almond Paste  Yield: 12 to 13 ounces

1 1/2 cups very finely ground blanched almond flour/meal or blanch, grind and dry your own almonds - I recommend the bought almond meal to ensure it's finely ground and sufficiently dry

1 1/2 cups powdered sugar

2 teaspoons quality pure almond extract

1 teaspoon quality food grade rose water (use vanilla if rose water is not available)

1 egg white (vegan: use egg substitute 3+ tablespoons corn syrup)

1. Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and rose water and pulse to combine. Add the egg white and process until a thick dough is formed. If the mass is still too wet and sticky, add more powdered sugar and ground almonds. Keep in mind that it will become firmer after it's been refrigerated.
2. Turn the almond marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate.
3. Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe.

NOTES: If concerned about raw egg, use pasteurized egg whites in the carton instead. 

DIFFERENCE between Marzipan vs. Almond Paste: Almond paste is softer and is used in baked goods. Marzipan is firmer and is used in making candies/chocolates or as fondant for cakes. Marzipan also uses rose water. To adjust this recipe according to what you're using it for, follow this recipe as instructed for almond paste (I still include the rose water because it tastes amazing), or add an extra 1/4 cup or more of almond flour/meal until you reach a firmer consistency (one that you can roll out with a rolling pin without it sticking) for marzipan.

 

Candied Citrus Peel   Yield: approximately 8 ounces

Candied citrus peel is easy to make yourself, contains no chemicals or additives, and tastes MUCH better than store-bought!

3 Valencia or Naval oranges and 4 lemons (can also use 4 lemons or the equivalent of grapefruits, Meyer lemons and limes, or any citrus of your choice) thoroughly washed and scrubbed

2 cups granulated sugar

1 cup water

Fine granulated sugar for coating (granulated sugar can be whirled in blender to make it finer)

1. Slice both ends of the citrus fruits. Cut the peel on each into 4 or more vertical segments, depending on the size of the fruit. Peel off each segment of rind. (You can remove a little of the white pith, though not necessary. The pith is bitter but the blanching process below will help reduce the bitterness. Note that if you remove the white pith, the thinner the peels are the harder and more leathery they will be when they’re candied.) 
2. Slice the peels into 1/4 inch wide strips. (Keep the peeled citrus for eating, cooking, juicing, etc.)

3. Boil the peels in a pot of water for 15 minutes. Drain the peels in a colander, rinse and then drain again. Discard the water from the pot.

Repeat this process one or two more times to reduce the bitter flavor.

4. Add the 1 cup of fresh water and the sugar to the pot and bring it to a boil. Boil it for a couple of minutes until the sugar is dissolved. Add the citrus peels, reduce the heat to low and simmer for 45 to 60 minutes, stirring occasionally, until the peels become translucent and the syrup becomes lightly syrupy (on a candy thermometer this will be be approximately soft ball stage).

5. Use a slotted spoon to remove a few of the peels at a time and let the excess syrup drip off for a few seconds. Place the hot, wet peels in a bowl of sugar or a ziplock bag with sugar in it and toss/shake to coat.

6. Spread the candied citrus peels out on a wire rack to cool and dry completely— 1 to 2 days.
7. Stored in an airtight container in a cool, dry place, the candied citrus peel will keep for at least a month. They'll keep even longer in the fridge and for a few months frozen.



NOTES:  If candied citrus peel gets hard after a while don't worry - they will soften up  as they bake.


To keep the candied peels softer, you can limit the drying time, skip the final sugar coating step and put the peels in a ziplock bag and either refrigerate or freeze them.

Recipe without photos . . .

Stollen (German Christmas Bread)   Makes 2 large or 3 medium Stollen.

Fruits & Nuts:

2 cups raisins & raisins

3/4 cups lightly packed candied orange peel (about 3 ozs., finely diced  (homemade recipe above)

3/4 blanched slivered or sliced almonds , finely chopped

1/3 cup quality dark rum (or could substitute orange juice)

Dough:

1 cup lukewarm whole milk (110 – 115°)

1 tablespoon active dry yeast

1/2 cup granulated sugar

About 4 cups all-purpose flour 

1 large egg

2 large egg yolks

3/4 cup softened butter (1 1/2 sticks) 

2 teaspoons vanilla 

1 teaspoon salt

3/4 teaspoon ground cardamom

3/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

8 ounces Marzipan/Almond Paste (homemade recipe above), divided in half 

Glaze & Dusting:

1/2 to 1 stick butter, melted (original recipe called for 1 cup but both loaves were saturated with butter)

Lots of powdered sugar for generous dusting

1. Place the raisins, craisins, candied citrus peel and almonds in a medium bowl. |Pour the rum over them and stir to combine. Set aside and let the fruit mixture soak in the rum while the dough rises.
2. Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10 to 15 minutes until very frothy.
3. Place 3 cups of flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook. Add the yeast/milk mixture.  Use a spoon to stir the mixture until it comes together.  
4. Knead the dough for 7 to 8 minutes.  
5. Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour.  
6. Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough). Using the dough hook, knead the fruit/nut mixture into the dough until combined. If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl.  
7. Turn the dough out onto a floured work surface and cut it in two equal halves. Press or roll each piece into an oval to about 1 inch thickness.  
8. Roll each piece of marzipan into a log the length of the oval. Press the marzipan gently into the middle of the dough.  
9. Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stolen. In other words, don't fold the right side all the way over to the left edge of the stollen. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan.  
10. Use the bottom edge of your hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump.
11. Place the stollen on a silicon lined baking sheet (or use sprayed parchement). Cover the stollen loosely with plastic wrap and let them rest in a warm place or lightly warmed oven for 40 to 60 minutes until puffy. At that point you can pick off any raisins that are sticking out of the dough (they will burn during baking).  
12. Towards the end of the last rise, preheat the oven to 350° and bake the stollen for 30 to 40 minutes or until an instant read thermometer registers at 190°— the bread should be golden on top and should yield a hollow sound when tapped on the bottom. (It took mine an additional 15 minutes to bake. Note: Be sure to place the thermometer in the bread and not in the log of marzipan in the center of the loaf.)
13. Let the bread sit for 5 minutes, then use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm. 
14. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides.  Let the stollen cool completely.  Dust again with powdered sugar once loaves have cooled.
15. The stollen can be sliced and eaten now or wrapped tightly (wrap in plastic wrap then foil) and left to "ripen" in a cool place for 2 weeks. The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Stollen can also be frozen for longer storage.

Roasted Butternut Squash Soup

Roasting butternut squash creates caramelization that imparts an additional depth of flavor in the squash and creates this tasty soup. 

Steps 1 to 4 outlines the roasting process which yields creamy squash that could very well be scooped out, mashed, seasoned and then served as a side dish. Use the same technique for acorn or even spaghetti squash.

The Cider Cream is optional but does add to the flavor and creaminess.

Roasted Butternut Soup with Cider Cream   Makes 7 to 8 cups

Roasted Squash Ingredients

  3 to 4 medium butternut squash (4 cups cooked squash needed for soup recipe)

  Olive oil

  Kosher salt 

  About 1/4 cup water

Cider Cream 

  1/2 cup apple cider

   2/3 cup sour cream

Soup Ingredients

  2 to 3 tablespoons+ olive oil

  1 small onion finely chopped

  1 clove garlic finely chopped

  1/2 teaspoon kosher salt

  1/4 teaspoon white pepper 

  1/8 teaspoon ground cardamom

  1/8 teaspoon ground nutmeg

  2 sprigs fresh thyme

  3 cups+ chicken broth

  1/2 cup heavy cream

Garnish

  Fresh thyme

1.   Roasting Squash: Preheat the oven to 375°F. For easy cutting: Using a knife, make several cuts into butternut squash, then microwave for up to 2 1/2 minutes (1 minute for smaller sized). Cool slightly, then cut the butternut squash in half and scoop out the seeds with a spoon; discard. (This technique also makes the squash a lot easier to peel if a recipe calls for a peeled squash.)

2.   Place both squash halves, flesh side up, in a foil-lined baking pan with sides. Drizzle with olive oil and sprinkle with salt.

3.   Turn the squash flesh side down and pour about 1/4 cup of water in the bottom of the pan.

4.   Bake in the oven, uncovered, for about 40 to 45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time—water should eventually completely evaporate allowing the squash to caramelize but not burn. Add a little more water if squash begins to appear dry. 

5.   Cider Cream: Boil 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes.  Cool. 

6.   Place 2/3 cup sour cream in small bowl and whisk in reduced cider. Refrigerate until ready to use. 

7.   Soup: While the squash is cooling, heat 2 to 3 tablespoons+ olive oil in a medium to large saucepan and then add the 1 small finely chopped onion, 1 finely chopped garlic clove, 1/2 tsp. salt, 1/4 tsp. white pepper, 1/8 tsp. cardamom and 1/8 tsp. nutmeg; cook until fragrant and slightly caramelized, about 3 to 4 minutes. 

8.   Add several sprigs fresh thyme and 3 cups broth and bring to a quick boil; reduce heat and simmer about 20 minutes, adding more stock if needed. Remove from heat and set aside. Remove thyme sprigs.

9.   With a large spoon, scoop the flesh out of the squash and measure out 4 cups. Add to seasoned broth.

10. Working in batches, process squash-broth mixture in food processor or heavy-duty blender until really smooth and velvety, about 2 to 3 minutes.

11. Return soup mixture to saucepan and bring to simmer. Stir in 1/2 cup heavy whipping cream. 

12. Add soup to serving bowls and garnish with a dollop of Cider Cream and a sprig of thyme or thyme leaves.

Vegan Alternative:  Use vegetable broth and substitute coconut milk for cream or omit cream altogether. 

MAKE AHEAD OPTION: Butternut squash may be roasted ahead; scoop out squash and freeze in 4 cups bags. Prepare soup through step #11 a few days ahead; refrigerate and then heat up and add cream to serve. Cider Cream may be made a couple of days in advance

Recipe without photos . . .

Roasted Butternut Soup with Cider Cream   Makes 7 to 8 cups

Roasted Squash Ingredients

  3 to 4 medium butternut squash (4 cups cooked squash needed for soup recipe)

  Olive oil

  Kosher salt 

  About 1/4 cup water

Cider Cream 

  1/2 cup apple cider

   2/3 cup sour cream

Soup Ingredients

  2 to 3 tablespoons+ olive oil

  1 small onion finely chopped

  1 clove garlic finely chopped

  1/2 teaspoon kosher salt

  1/4 teaspoon white pepper 

  1/8 teaspoon ground cardamom

  1/8 teaspoon ground nutmeg

  2 sprigs fresh thyme

  3 cups+ chicken broth

  1/2 cup heavy cream

Garnish

  Fresh thyme

1.   Roasting Squash: Preheat the oven to 375°F. For easy cutting: Using a knife, make several cuts into butternut squash, then microwave for up to 2 1/2 minutes in l minute intervals (1 minute for smaller sized). Cool slightly, then cut the butternut squash in half and scoop out the seeds with a spoon; discard. (This technique also makes the squash a lot easier to peel if a recipe calls for a peeled squash.)

2.   Place both squash halves, flesh side up, in a foil-lined baking pan with sides. Drizzle with olive oil and sprinkle with salt.

3.   Turn the squash flesh side down and pour about 1/4 cup of water in the bottom of the pan.

4.   Bake in the oven, uncovered, for about 40 to 45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time—water should eventually completely evaporate allowing the squash to caramelize but not burn. Add a little more water if squash begins to appear dry.

5.   Cider Cream: Boil 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes.  Cool. 

6.   Place 2/3 cup sour cream in small bowl and whisk in reduced cider. Refrigerate until ready to use. 

7.   Soup: While the squash is cooling, heat 2 to 3 tablespoons+ olive oil in a medium to large saucepan and then add the 1 small finely chopped onion, 1 finely chopped garlic clove, 1/2 tsp. salt, 1/4 tsp. white pepper, 1/8 tsp. cardamom and 1/8 tsp. nutmeg; cook until fragrant and slightly caramelized, about 3 to 4 minutes. 

8.   Add several sprigs fresh thyme and 3 cups broth and bring to a quick boil; reduce heat and simmer about 20 minutes, adding more stock if needed. Remove from heat and set aside. Remove thyme sprigs.

9.   With a large spoon, scoop the flesh out of the squash and measure out 4 cups. Add to seasoned broth.

10. Working in batches, process squash-broth mixture in food processor or heavy-duty blender until really smooth and velvety, about 2 to 3 minutes.

11. Return soup mixture to saucepan and bring to simmer. Stir in 1/2 cup heavy whipping cream. 

12. Add soup to serving bowls and garnish with a dollop of Cider Cream and a sprig of thyme or thyme leaves.

Vegan Alternative:  Use vegetable broth and substitute coconut milk for cream or omit cream altogether. 

MAKE AHEAD OPTION: Butternut squash may be roasted ahead; scoop out squash and freeze in 4 cups bags. Prepare soup through step #11 a few days ahead; refrigerate and then heat up and add cream to serve. Cider Cream may be made a couple of days in advance