My crafting and family life journal

Fall Soups and Bread

The unusually warm weather turned this weekend and we were given a rainy/sleety Saturday and Sunday. Just the type of weather to kick-off our soup and stew season. To welcome in the season I made a pantry soup of  butternut squash, parsnip and apples, and a basil focaccia bread for Sunday dinner. We enjoyed the meal so much that I wanted to share the recipes with you.

bread ans soup

Butternut Squash, Parsnip and Apple Soup

Ingredients

  • 2 Tbs olive oil
  • 1 large white onion, chopped
  • 3 cloves of garlic, crushed
  • 1 tsp cumin powder
  • 1 tsp dried thyme
  • 4 large parsnips, chopped into 1/2 inch cubes
  • 1 large butternut squash, chopped into 1/2 inch cubes
  • 2 medium tart apples, chopped into 1/2 inch cubes
  • 4 1/2 cups vegetable stock
  • Salt and pepper to taste

Directions

  1. Heat olive oil in large dutch oven.
  2. Saute the chopped onions in the olive oil for 5 minutes or until soft.
  3. Add crushed garlic and cook for another 2 minutes.
  4. Stir in cumin and saute until fragrant.
  5. Add chopped parsnips, butternut squash and apples to the pot and stir all ingredients together.
  6. Add stock and thyme and cook until vegetables have softened.
  7. Use an immersion blender to smooth the soup.
  8. Garnish with a bit of parsley.

Basil Focaccia Bread

basil focaccia bread

Ingredients

  • Herb oil
    • 2 tsp dried basil
    • 5 Tbs extra virgin olive oil
    • 1/2 tsp sweet paprika
  • Dough
    • 4 cups whole wheat flour
    • 2 cups water
    • 3 Tbs olive oil
    • 1 tsp sugar
    • 1 1/4 tsp active dry yeast
    • 1 1/2 tsp salt

Directions

  1. Mix the dried basil, extra virgin olive oil, and sweet paprika in a small bowl and let steep for at least 30minutes.
  2. Dissolve the sugar in 2 cups of warm water. Add the yeast and stir. Allow to sit until the mixture becomes frothy.
  3. Stir flour and salt together in a large bowl. Mix in olive oil and yeast mixture. Mix until dough is smooth, elastic and slightly sticky.
  4. Cover bowl with a towel or plastic wrap and let rise for 2 hours or until dough has doubled in size.
  5. Remove from bowl and flatten on a floured work surface. Divide into two equal parts.
  6. Spray two jelly roll pans with oil and place dough in pans.
  7. Gently work dough out to the edges of the pans and then split 1/2 of the herb oil across the trays of dough.
  8. With your fingers, indent the dough, keeping the bread approximately 1/2 thick.
  9. Let the dough leaven for 30 minutes.
  10. Preheat oven to 375 degrees.
  11. Pour the remaining herb oil on the loves, dimple lightly and sprinkle with salt.
  12. Bake for 20 to 30 minutes or until golden brown.

 

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