A special Saturday edition of Framed Friday.
Hi there, this is Kate from Framed Cooks. Framed Cooks started as a two week photography project, and two years later here I am, still trying to cook with teenagers and dogs constantly underfoot, still taking pictures of my supper, and still writing about my kitchen escapades for anyone who wants to listen to me! My basic rule of thumb is this: everything I cook needs to be easy enough to make when you only have about 30 minutes to get dinner on the table… AND it needs to be something you haven’t made a million times before, because suppertime is so much happier when the food is interesting.
adapted from the New Red Lion Inn Cookbook
• 1 tablespoon olive oil
• 1/2 large onion, chopped
• 1 carrot, chopped
• 1 stalk celery, sliced
• 1 pound butternut squash, peeled, seeded and cut into cubes
• 4 sprigs fresh thyme
• 5 cups chicken broth
• 2 cups apple cider
• 1/2 cup heavy cream (optional but great)
• Salt and pepper to taste
• Cinnamon sugar for garnish
• Popcorn for garnish (also optional and also great)
1. Heat oil in large pot over medium heat and saute onions, carrot and celery for about 5 minutes. Add squash and thyme and saute, stirring, for another two minutes.
2. Add stock and cider and simmer until squash until very soft, about 30 minutes. Remove from heat.
3. Puree with immersion blender or in blender until smooth. Return soup to pot and add cream if using, and salt and pepper to taste. Reheat over low heat.
4. Serve, garnished with cinnamon sugar. Put popcorn on table for diners to add as desired.