Curried Butternut Squash Soup & Apple Cake

Shopping List:
Butter or oil
onions
garlic
leeks
butternut squash
chicken broth
milk or light cream
curry powder
salt and white pepper
pepitas or slivered almonds for garnish
apples
sugar – white, brown and powdered
canola oil
eggs
whole wheat and white flour
baking soda
cinnamon
vanilla

Recipe for Curried Butternut Squash Soup:

A family favourite!
1 Tbsp butter or oil
1 large onion chopped
2 leeks, washed, and chopped- pale portions only
2 cloves garlic, minced
1 tsp curry powder
5 cups cubed butternut squash
2 Tbsp flour
3 cups chicken broth
½ tsp each salt and white pepper
1 ½ cups milk or light cream
¼ cup pepitas (pumpkin seeds)
1. In a large saucepan, melt butter and sauté the onions, and leeks for 5 minutes. Add the garlic and curry powder and sauté until tender.
2. Stir in the flour and the squash. Cook , stirring for 2 minutes. Add the chicken stock and bring to a boil.
3. Reduce heat to medium low and simmer until squash is tender.
4. Blend with an immersion blender or in a food processor until smooth.
5. Stir in milk, salt and pepper. Heat thoroughly.
6. Garnish with pepitas.


Recipe for Apple Cake:

from Simply In Season
5 cups apples
1 1/3 cups sugar
Combine and let stand while mixing other ingredients.

½ cup canola oil
2 eggs lightly beaten
2 tsp vanilla
Combine in a separate bowl.

1 cup whole wheat flour
1 cup all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 cup nuts (optional)
Combine in a third bowl. Stir flour mixture into apples alternately with egg mixture. Pour into greased 9x13 “ pan. Bake in preheated 350F oven for 50-60 minutes (until a toothpick inserted in centre comes out clean.)

2/3 cup brown sugar
¼ cup milk or light cream
1 Tbsp flour
While cake bakes, heat to a boil, stirring occasionally. Remove from heat.
Mix in 1/3 cup powdered sugar. Drizzle over hot cake.