Butternut Squash Soup is really easy to make, but takes a little time because it’s best if you roast the squash before adding it to the soup. Everyone makes a pureed butternut squash soup, but I think that a chunky one is nice because you can taste the individual flavors of the apples, squash, onions, and carrots but the flavors compliment each other so nicely. The biscuits are adapted from the King Arthur Flour Cookbook, which I highly recommend for anything baked from sweet to savory. They are made just like making pie dough.
Chunky Creamy Butternut Squash and Apple Soup: enough for 4 people as a main meal1 butternut squash, 2 medium onions, 4 cloves garlic, 2 apples, 2 large carrots 2 tbsp butter or olive oil, handful of fresh sage, 2 tbsp honey, 2 tbsp cider vinegar, 3 cups vegetable broth or water and bouillon, 1 cup milk or cream, handful of parsley, 1 tsp red curry paste (optional for a unique flavor)
Chop butternut in half lengthwise and scoop the seeds out. Rub with olive oil and salt. Roast face down @ 375 degrees F for about 45 minutes until tender. Meanwhile heat oil or butter is large soup pot. Add chopped onions and fry for a few min on med-high heat. Add peeled and chopped apples and chopped carrots and some salt. Cook on med-low temp until the apples are soft and carrots are beginning to soften. Mince the garlic and sage and add to the pot. Add the red curry paste if desired. Cook for about a minute. Add the vegetable broth and simmer until everything is really tender. When squash is done cool and peel skin off. Add to the simmering soup pot. Use a fork to roughly mash the squash into the soup. Bring to a boil and cook for a few minutes. Add the honey, cider vinegar, and milk or cream and stir all together. Salt and pepper to taste. Just before serving add the parsley.
Cheddar and Black Pepper Biscuits
1 1/2 cups white flour, 1 1/2 cups wheat flour, 2 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 2 tsp sugar, 1/4 cup butter (1/2 stick), 1/4 cup vegetable oil, 1 cup grated cheddar cheese, 1-2 tsp fresh ground black pepper, 1 cup milk or buttermilk
Combine all the dry ingredients in a bowl including the grated cheese. Stir in the vegetable oil. Use a sharp knife to cut the butter into 1/4 inch or less squares then toss into the flour mixture. Stir in the milk or buttermilk. Use your hands to gather into a large ball and refrigerate for about 1/2 hour (if you have time). Cover a large baking sheet with parchment paper and then roll the dough into a square that is about 3/4 inches thick. Use a knife to gently cut the biscuits into your desired shape. Separate the biscuits slightly then bake for about 20 min @375 degrees F until starting to brown on the top.