curried butternut squash + carrot soup

 

it wouldn't be october if i didn't make a version of this colourful squash soup. two years ago i made this roasted pumpkin + butternut squash soup, last year i made this roasted apple + butternut squash soup & this year i am making a curried butternut squash + carrot soup. i guess it is becoming a fall tradition!

i am serving this soup with a side of blue circle foods happy fish! the fish can be served on top as a garnish or on the side for protein. happy fish is a healthy alternative to traditional fish sticks or frozen seafood, as it is made with sustainably raised salmon, sea salt & pepper. the fish contain simple ingredients & no fillers or preservatives (no antibiotics, added hormones, gluten, sugar + GMOs). i also think the shape makes them perfect for kids (or the kids at heart like myself). how cute are they? just make sure they are cooked from frozen so they hold shape. can't wait to dive into this soup on a cozy autumn day!

xo

ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 medium onion, finely chopped
  • salt & pepper, to taste
  • 1 1/2 pounds butternut squash, peeled & cubed
  • 1 pound carrots, peeled & diced
  • 1 teaspoon ground tumeric
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon red pepper flakes
  • 4 cups low sodium chicken stock (or vegetable stock)
  • 1 1/2 cups full-fat coconut milk
  • pumpkin seeds, to garnish
  • blue circle foods happy fish, to garnish

directions

  • in a large pot over medium heat add the oil, garlic, ginger & onion. season with salt & pepper. saute until the onion begins to turn translucent, about 5 minutes.
  • add the butternut squash & carrots. cook until softened, about 10 minutes. season with tumeric, coriander, cumin, cinnamon, nutmeg & red pepper flakes.
  • pour in the chicken stock & bring to a boil. reduce mixture to a gentle simmer, cover with lid & cook for 45 minutes.
  • using an immersible hand blender, add the coconut milk & puree the soup until smooth.
  • cook for an additional 15 minutes. ladle into bowls, top with pumpkin seeds & a happy fish!

note: to cook blue circle food's happy fish, simply heat oil to medium heat in a skillet. sear until the salmon is golden brown & cooked throughout, about 2 minutes on each side. season with salt & pepper. serve as a "crouton" to the soup or as protein on the side.

roasted squash cornbread

 

i think we can all agree (especially justin) that cornbread is the best side dish ever. it is kind of like cake that you get to pretend is bread, am i right? whenever anyone asks justin what his favourite recipe in bake the seasons is, he always responds with the jalapeno cheddar cornbread. featured in the summer chapter, it is a fantastic addition to any summer bbq. what about fall though? a fall cornbread slathered in butter for those cozy bonfire nights. yes please!

introducing: roasted squash cornbread! this recipe is a cozy fall twist on a traditional summer cornbread. made in a cast iron skillet, it is the perfect side dish to dip in a fall stew or to use as the base to a thanksgiving stuffing (if you want to get real fancy). because there are so many types of squash available this time of year, i am going to leave which squash to use up to you. it will work with absolutely any variety. for this recipe i used a mix of butternut sqaush & acorn squash. if you are in a pinch, feel free to use canned pumpkin or butternut squash puree. it won't bring that sweet roasted flavour, but it will still do the trick. for the flour, i used a blend of bob's red mill's all-purpose flour & whole-grain medium grind cornmeal. the medium grind cornmeal adds enough texture, without making each bite grainy.

now lets get cornbreading!

ingredients

  • 1/2 cup unsalted butter, melted
  • 1/4 cup turbinado sugar
  • 2 large eggs, lightly whisked
  • 1 cup mashed roasted squash (see notes)
  • 1 1/2 cups buttermilk
  • 1 1/2 cups bob's red mill all-purpose flour
  • 3/4 cups bob's red mill whole-grain medium-grind cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 cup grated old cheddar cheese, plus more for topping

directions

  • preheat oven to 350 degrees. butter a 9-inch cast iron skillet & set aside until ready to use.
  • in a large mixing bowl whisk together the butter, sugar, eggs, squash & buttermilk until well combined.
  • in a separate mixing bowl sift together the flour, cornmeal, baking powder, baking soda, salt, pepper & nutmeg.
  • add the flour mixture to the wet ingredients & mix until combined. fold in the rosemary & cheddar cheese.
  • transfer batter to prepared skillet & bake until the top is golden brown, about 25 minutes.
  • let stand 15 minutes before serving. best enjoyed fresh within 48 hours!

note: this recipe works with any fall squash! pumpkin, butternut & acorn squash are my favourites. to roast, simply peel & dice desired squash. drizzle with olive oil, salt & pepper. roasted at 350 degrees for 25 minutes, until softened. let cool before mashing.

sourdough donuts + everything (but the) bagel challah

 

savoury challah bread & sweet donuts in one post? that is correct because both recipes use the same dough as the base! come on, how awesome is that? this simple sourdough brioche can be used for just about any bread based recipe you wish to make. the recipe is by zoë françois who is one of the most amazing pastry chefs & cookbook authors. i was lucky enough to not only hangout with her, but learn from her while i was in new york city. i attended the platinum instant sourdough launch with red star yeast at the feed feed headquarters. the best part of this sourdough brioche recipe is that you don't need a finicky sourdough starter because the platinum instant sourdough includes the sourdough culture in the packet.

platinum instant sourdough from red star is a breakthrough for home bakers. it starts with the traditional platinum yeast, but uses a unique two-in-one blend of instant yeast & natural dough strengtheners for a superior rise (both before & during baking). the yeast also contains real sourdough culture that lends an authentic sourdough flavor to any yeast based recipe. this means making sourdough at home is now a whole lot easier! it is best to use the full packet in a recipe because it contains a blend of yeast & sourdough starter. the recipe for this sourdough brioche is also a no-knead style bread, making it extra simple to make. i promise, it will take the fear out of baking with yeast at home. now let's get started!

note: this recipe produces a very LARGE batch of dough, which will yield enough dough to make 3 dozen donuts or 3 loaves of challah. i like to make a batch of this dough to bake all sorts of treats including chocolate babka & pumpkin danishes. the dough can be refrigerated for a week or frozen for months.

p.s. red star yeast has launched the sourdough it up! sweepstakes. share your sourdough style & be entered to win one of five $500 baking prizes. to enter, use platinum instant sourdough yeast from red star to "sourdough up" your favourite yeast recipe & share a photo of your final baked product on instagram (must be a public account) using the hashtag #sourdoughitup. don't forget to mention & tag @redstaryeast in the picture too! sweetstakes will be live until october 31, 2019. for more information, click here.

ingredients

for the sourdough everything bagel challah

for the sourdough donuts

  • 1 batch platinum instant sourdough donuts
  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 1/4 cup whipping cream, plus more to reach desired consistency
  • 1 teaspoon pure vanilla extract
  • rose petals, for sprinkling
  • cocoa nibs, for sprinkling

directions

for the sourdough everything bagel challah

  • divide prepared brioche dough into 3 equal portions (this recipe will yield 3 loaves of challah).
  • turn out dough onto a floured surface & divide each portion into thirds. roll each third into long ropes (1 1/2 inches thick) & pinch the ends together.
  • braid the ropes together tightly & tuck under both ends. transfer to a baking sheet lined with parchment paper, cover with a damp towel & let rise for one hour.
  • preheat oven to 375 degrees.
  • brush the dough generously with egg wash & sprinkle with everything bagel seasoning.
  • bake for 45 to 50 minutes, until golden brown. let cool slightly before slicing.
  • enjoy fresh within 48 hours!

for the sourdough donuts

  • in a large mixing bowl whisk together the sugar, butter, cream & vanilla extract until silky smooth. if glaze appears thin, add more powdered sugar. if glaze appears thick, add more cream.
  • dip each freshly fried donut in the glaze & transfer to a cooling rack. sprinkle with rose petals & cocoa nibs.
  • enjoy fresh within 24 hours!