There is nothing better then cozying up to a warm bowl of soup on a chilly evening. Soups can pack in a ton of flavor utilizing various food groups creating a balanced meal.
A couple of weeks ago I had a cooking class called “Hearty Soups & Salads” and in the class, we discussed when making soup, the ingredients and steps are well thought out to build and develop depths of flavors.
You might think, pairing butternut squash and Honeycrisp apples would yield a soup too sweet, but with the addition of sharp cheddar and plain yogurt, adds a balance of salty, with a hint of tart and tangy.
When blended, this creates a silky smooth soup. Batch cook and freeze some for later.
Properly cool, freeze, and reheat soup:
Refrigerators and freezers cannot cool soups quickly enough for food safety protocols. Speed up the cooling process by placing the pot of soup in a bath of ice water in the sink. Stir soup to help release the heat.
Label and date large ziplock plastic bags. To help pour soup in the bag, place bag in the bowl and cuff the bag over the edges. Ladle soup into each bag, let out excess air and seal.
Lay bags flat in a single layer in the freezer. When completely frozen, stack bags to save space in the freezer.
Thaw overnight in the refrigerator. Reheat over medium-low heat, stirring occasionally.
1 tablespoon butter ½ sweet onion, diced 2 pounds butternut squash, peeled and cut into chunks 2 Honeycrisp apples, peeled and cut into chunks 4 cups low-sodium chicken broth 1 cup plain Greek yogurt 4 ounces sharp cheddar, grated (about 1/2 cup) [I used Cabot’s sharp cheddar] ¼ teaspoon ground red pepper (cayenne) Salt and ground pepper to taste Chopped fresh chives, for garnish
Saute onions with butter over low medium heat in a large stockpot until translucent. Add squash, apples, and stock or broth in a large pan; bring to boil over high heat. Reduce heat to medium, cover pan and simmer squash for 20 minutes or until very tender. Uncover and let cool. Puree in blender or food processor, in batches, if necessary. Return puree to saucepan and place over medium-low heat. Stir in yogurt, cheese, and ground red pepper. Add salt and ground pepper to taste. Whisk soup just until heated through (do not allow to boil). Serve sprinkled with chives.
Enjoy the taste of Fall with these Baked Apple Cider Donuts!
This is my favorite time of year. The fall crisp air means, scarves, boots, and apple picking! I go apple picking every year and I always have to get an apple cider donut when I am at the orchard. You now can make them in the comfort of your own home with this donut recipe.
These donuts are baked instead of fried and use white whole-wheat flour to incorporate more whole grains. White whole-wheat flour – sounds like a contradiction, right?
What is white whole wheat flour?
“White wheat is a different type of wheat that has no major genes for bran color (unlike traditional “red” wheat which has one to three bran color genes). An easy way to think of it is as a sort of albino wheat. The bran of white wheat is not only lighter in color but it’s also milder in flavor, making whole white wheat more appealing to many people accustomed to the taste of refined flour.
If you don’t have a donut pan, you can always use a muffin tin. Cook time may vary. To check for doneness, insert a toothpick in the center and see if it comes out clean.
For the donuts: 1 cup white whole-wheat flour 1/3 cup sugar ½ teaspoon baking powder ¼ teaspoon salt ¾ teaspoon cinnamon ¼ teaspoon nutmeg 1/8 teaspoon ground all spice 1/8 teaspoon ground ginger 1 egg 2 tablespoons butter, melted ½ cup apple cider
Cinnamon sugar topping: ½ tablespoon sugar ¼ teaspoon cinnamon
Preheat oven to 350 degrees F. Coat donut pan with cooking spray.
In a large bowl, sift white whole-wheat flour, sugar, baking powder, salt, cinnamon, nutmeg, all spice, and ginger.
In another bowl, whisk together egg, melted butter, and apple cider.
Mix the wet ingredients into the dry ingredients until just combined.
Add batter to piping bag or large ziplock bag (cutting off the corner) and pipe batter into donut pan.
Bake for 15 minutes, until a toothpick comes out clean.
As donuts are baking, combine additional sugar and cinnamon; set aside.
Remove donuts from the oven. Sprinkle evenly with the cinnamon and sugar mixture while donuts are warm. Let slightly cool before removing from the pan.
Keywords: donuts, apple cider, baked donuts, dessert
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