Apple and Butternut Squash Bisque

© "From Ellie's Kitchen to Yours"
 
2 Granny Smith apples, peeled, seeded and coarsely chopped
1 small (1 lb) butternut squash, unpeeled, seeded and cut in half
1 medium onion, coarsely chopped
Pinch rosemary
Pinch thyme
1 qt chicken broth
2 slices white or whole wheat bread, trimmed and cubed
1/2 tsp salt, or to taste
1/4 tsp pepper
1/2 C light or medium cream

Combine everything except cream in a large saucepan. Bring to a boil and simmer uncovered for 45 minutes, or until vegetables are soft. Scoop out the squash pulp and discard the skin. Return the squash pulp to the pan. Purée the entire mixture in a food processor or blender. Return the puree to the saucepan. Add the cream and then heat, but do not boil.

Hint: If desired, pre-cook the squash in the microwave. Wash the squash and prick it all over with the tines of a fork. Cook on high for 10 minutes. Cool and cut open. Remove the seeds. Scoop out the flesh and put it in the saucepan with all the other ingredients. Reduce simmering time to 35 minutes. This soup is perfect for a tailgate picnic on a brisk fall day. It can easily be kept hot in a thermos and served in mugs. Bread sticks or croutons are a good accompaniment.

Complimentary cooking program

Meet Ellie

 

"Holiday Gifts From the Kitchen"
November 30th

Wednesday, 6:30 p.m.

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Northborough, MA  01532
(508) 351-2236

Joy & Jake's cooking lesson

"We definitely enjoyed the fruits (or meats!) of our labors. That salmon - yum!

It was a pleasure."

Joy L., Westford, Massachusetts

Kid's cooking birthday party

"We had Chef Ellie run our daughter’s 9th birthday party. All the kids loved cooking her creative and delicious menu. It was a fun and different way to celebrate a birthday.”

Jessica B., Lexington, Massachusetts

Cranberry Apple Sauce

© "From Ellie's Kitchen to Yours"
 
1 T butter or margarine
1 lb cranberries, fresh or frozen
6 small or 3 large apples peeled and cubed
1½ C brown sugar
1 T cornstarch
1 tsp cinnamon
1/2 tsp cloves (optional)

Melt butter or margarine, add cranberries and apples. Sauté until half done. Mix sugar, cornstarch and spices and pour over fruit. Mix well and cook over low heat for about 30 minutes or until berries pop and apples are tender.
Microwave: Place all ingredients in a large microwave-safe bowl. Cover with plastic wrap which has one hole poked in it. Cook on high, stirring once, for approximately 8 minutes or until fruit is tender.

Hint: You can serve this sauce for dessert or use it as an accompaniment to turkey, chicken or pork.