Fall Apple & Butternut Squash Soup Ingredients : 1 tbsp olive oil 1 medium yellow onion, chopped
Mains and Sides
Bircher-Muesli Originally created by Dr. Bircher in 1887 and named in 1924, becoming a Swiss national tradition. Ingredients: 2 cups natural yogurt 2 cups rolled oats 1 cup milk 3–4 tbsp honey 2 chopped apples 2 bananas 1 orange A handful of grapes, strawberries, or any other fruit such as pears, pineapple, blueberries, raspberries, or kiwi (Optional) Nuts, raisins, or whipping cream Directions: In a large bowl, stir together the yogurt, rolled oats, milk, and sugar. Add the chopped apples, bananas, orange, and your choice of other fruits. Combine everything to your taste and leave it to soak overnight in the refrigerator. Alternatively, you can add nuts, raisins, or whipping cream before serving.
1 large butternut squash, peeled and diced into chunks 2 medium apples – sweet or tart apples are good or use one of each! 2¼ cups low sodium chicken stock, divided ½ cup half-and-half cream 1 tsp salt ¼ tsp nutmeg (fresh is always best) ¼ tsp black pepper
Mini Golf 2
The Star of the Meal should be a FRESH OEGEMA TURKEY! Stir in the salt, nutmeg, and black pepper. Taste and adjust seasoning with more salt and pepper if desired. Serve hot and drizzle with sour cream (optional). Enjoy with a grilled cheese or a slice of sourdough bread. Directions: In a large stockpot, heat the olive oil over low. Add the onions and cook until very tender, about 15 to 20 minutes, stirring occasionally. While the onions cook, cut and peel the squash and apples. Add them to the pot, then add 1 cup of the stock. Bring the pot to a boil, reduce the heat to low, cover, and cook until the squash and apples are very soft, about 20 to 30 minutes, depending on the size of your pieces. Once the apples and squash are soft, use an immersion blender to blend until smooth (be careful, it’s very hot and may splatter). Add the remaining chicken stock and cream, then blend again.
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BRIWOOD HOLIDAY COOKBOOK – 6 – HOMETOWN ST. THOMAS BRIWOOD HOLIDAY COOKBOOK – 6 – HOMETOWN ST. THOMAS
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