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Wednesday, November 27, 2013

Thanksgiving Recipes from Jessica and Catherine: Roast Butternut Squash Soup and Cranberry Sauce

Dobbin wishes you, your friends and families a very Happy Thanksgiving! We wanted to share a couple of our favorite holiday recipes. Enjoy!

Cranberry Sauce

This is a modification of the recipe on the Ocean Spray package of fresh cranberries.

3/4 cup sugar 
1 cup orange juice
1 package of cranberries – picked over

Place all ingredients in a medium saucepan.  Bring to a boil; reduce heat; boil gently for 10 minutes stirring gently. Refrigerate after it has cooled to room temperature, if you are storing/saving it.

Add a splash of Grand Marnier after you turn off the heat after finishing the boil. Stir in the liquor. (Brandy or whisky can be substituted.)

Roast Butternut Squash Soup

2 Butternut Squash (cut in half lengthwise, seeds scooped out)
2 tbsp Butter
1 Apple (peeled, cored and diced)
1 small Onion (diced)
8 Sage leaves
4 cups Chicken Stock / Broth
1 cup Water
1/3 cup Heavy Cream

Heat the oven to 425 degrees.  Melt 1 tbsp of butter, and brush it over the top / inside of the squash halves. Sprinkle them with salt and pepper.  Roast for 1 hour.

Melt the other 1 tbsp of butter in a large pot.  Saute the apple, onion and sage over medium heat, 8 minutes. Remove from heat.

When the squash is done, let cool, then scoop the insides out with a spoon, adding to the apple / onion mix.  Discard the squash skins.

Add the stock and water, and bring to a boil for 20-25 minutes. Remove from heat, add the cream, then salt and pepper to taste.

With an immersion blender, puree until smooth.  (Or use a regular blender, in batches, with the small cap removed from the blender lid.)

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