Roasted Butternut Squash Soup & Blue Cheese Chicken Salad Sandwiches

"Sunday Funday" in Manhattan took on another depressing Spartan loss.  They put up a tough fight but are just lacking the physical toughness that Izzo teams have had in the past.   Post depression will be short lived though as March is just right around the corner.  And as most Green & White teams have in the past...performance in March is all about madness.

Soo...out from the bar into the kitchen for a "fall-ish" evening of comfort cooking.  I'd be lying to everyone if I took credit for this perfect recipe so in honor of the woman whose house I'd like to have for myself I give to thee

Roasted Butternut Squash Soup & Curry Condiments - Courtesy of Ina Garten

Ingredients

• 2 medium to large butternut squash - peeled, seeded and cut into 1" cubes
• 3 small to medium McIntosh apples, peeled, cored and cut into 1" cubes
• 2 small yellow onions - quartered
• 3 cups of chicken broth - simmer in a pot to the side
• 3 tablespoons of olive oil
• Kosher Salt & Fresh Black Pepper
• 1/2 teaspoon of yellow curry powder
• Scallions - sliced green & white parts
• Toasted coconut flakes
• Chopped Cashews 
• 1/2 banana - diced

Preparation

Preheat oven to 425 degrees.  In a large roasting pan drizzle olive oil, salt & pepper over cubed squash, apples & onions.  Mix with hands and spread in a single layer over sheet pan.  Bake for 30-45 minutes or until fork tender.  

Remove from oven and puree in batches in a food processor.  Add chicken broth to food processor until you get a good consistency.  Once complete, add pureed soup to stock pot and add remainder of chicken stock until you have a thick soup.  Add curry powder, 1 teaspoon of salt & 1/2 teaspoon of pepper.  

Pour hot soup into bowl. Top with cashews, banana, coconut flakes and scallions. Serve and Enjoy! 

Blue Cheese Chicken Salad Sandwiches

Ingredients

• 1 large rotisserie chicken cooled and shredded - both white and dark meat
• 2 stalks of celery - diced
• 2-3 tablespoons of reduced fat Mayonnaise
• Juice of half a lemon
• Handful of Craisins
• Handful of Chopped Pecans - toasted and rough chop
• Kosher Salt & Fresh ground pepper

Condiments

• Whole wheat Pita
• Blue Cheese or Blue Cheese Dressing
• L,T,O & Banana Peppers (optional)

Preparation

Combine all ingredients and refrigerate.  Take one pita and slice in half (optional toasted).  Add Blue Cheese into pita.  Add slice of lettuce, tomato, onion and add chicken salad.  Top with banana peppers and serve with soup.  

Brocolli & Sweet Potato Soup

Ok..so I've been reading all these random blogs trying to figure out the best way to write about soup. I'll be honest, I've never made soup..never had the time to make soup...and most important not even sure I really like soup. But living in NY, there is something about waking up on a cold morning and throwing a bunch of "stuff" on the stove top and letting it simmer all day. You may not like the taste of it but it sure smells damn good!

**This may sound odd to some but I came across a post on Gourmet about the best way to get your apartment to smell great after a burnt meal. Real simple...kick up the oven to about 250 degrees for about ten minutes. Take a teaspoon of cinnamon and pour it over the bottom of the oven (yes actually let it light on fire). Let it cook for about 20 minutes and the next thing you know you'll have an apartment smelling like apple pie! Yes Leigh..no comment please.**

Ok back to my soup. For my wedding, one of my relatives decided to send us an immersion blender. Not really sure why on earth I would ever register for this but now that I have it, I feel it is in my power the need to use it. (note to self. Make sure you charge your immersion blender prior to use!)

So..in my search for my first soup concocotion I came across a recipe on my coworkers blog Good Looking Home Cooking. I've made a few variations to it but I must be honest i came out real good. I might decide to stay on the soup kick for a few more posts so keep on reading!

Brocolli & Sweet Potato Soup

Ingredients

Dry Ingredients

• 1 tablespoon butter or Olive Oil
• 1 white onion rough chop
• 2 -3 cloves of garlic chopped
• 2 sweet potatoes or yams , peeled and rough chopped
• 1 large package of frozen broccoli
• 1/2 cup white corn kernels

Spices

• Couple pinches of oregano, black pepper
• 3-4 pinches of red pepper or desired spice level (I like it spicy!)

Wet Ingredients

• 2 cups of water
• 2 cups of vegetable or chicken broth

To Prepare

• Over medium heat, melt butter and then saute chopped garlic & onions until they begin to sweat.
• Add all of your spices
• Add sweet potatoes and stir together for a couple minutes
• Add both cups of water and vegetable broth
• Bring to a boil

Once the soup begins to boil, turn the heat down and bring to a simmer for about 10 minutes or until the potatoes are fork tender. Add the broccoli and let simmer for an additional couple minutes.

Time to blend. Using the immersion blender (or if you don't have one puree in a food processor or regular blender in batches!) You'll know you're done when the soup gets a smooth consistency. See below.

Serve immediately. Top with parmesian cheese & enjoy!