Monday, December 26, 2011

Savory Soup On Christmas Day

Christmas Day has become a very relaxing day over the past 10 years.  Instead of running from house to house my parents and I now enjoy the Holiday at home eagerly awaiting the arrival of my sister with her family.  The beautiful thing is we really get to appreciate the day, cook and watch as two precious little peanuts tear through wrapping paper before we savor a delicious home cooked meal.

I was raised in a big Italian family with Sundays filled with huge gatherings eating Macaroni n' Meatballs.  I may have an Italian last name, and a love for pasta but I am part English as well.  So while Christmas Eve is reserved for all things Italian Christmas Day has always been a tribute to all things English.  A proper English Dinner with Yorkshire Pudding, roast and roasted veggies!

This year we changed it up a bit, we went with Porterhouse Steaks, Butternut Squash Soup, Brussels Sprouts and baked potatoes all smothered in a creamy Whiskey Cream Sauce.














Butternut Squash, Sweet Potato and Apple Soup:

Roast two sweet potatoes and 2 butternut squash for about 45 minutes (until meat is tender).  Saute one medium onion in butter until soft.  Add in the flesh of the sweet potato and squash along with 2 peeled and diced apples.  Sprinkle about 1/4tsp each of Ginger, Cardamon, Garlic, Nutmeg, Cinnamon and Chili Powder.  Let apples saute for about 5 minutes and then cover with broth (turkey, chicken or vegetable) I used about 1 box of broth.

Simmer for about 20-25 minutes until all the apples and potatoes are soft.  Using a hand blender puree entire mixture. (Can also transfer to blender if you don't have a hand blender, but I highly suggest getting one!  Makes life soo much easier).  Serve hot with either croutons, fried onions or a dollop of greek yogurt.