Heeeey folks! I have an inclination that I haven't conversed with you in until the end of time. I've been in a bizarre funk the previous month and haven't been cooking or blogging or anything. And after that that post I set up Monday was composed months back. Which is the reason I shared a cole slaw formula in fall. It's fine, cole slaw is flavorful throughout the entire year! Particularly with grill! 

Talking about, I had the best grill throughout the weekend at Black's BBQ down in Austin. I was down there on Friday morning for a work thing and after that when the time had come to return home and get the children, I understood I wasn't prepared to be back in Killeen so I snatched them and we drove back to Austin and had grill and frozen yogurt and stayed out route past sleep time.

The brisket was truly marvelous. Furthermore, the macintosh and cheddar? Uhhh-mazing. 

And after that the dessert was from Spun Ice Cream which I've been kicking the bucket to visit for a considerable length of time. They do the fluid nitrogen thing and I think it is the coolest thing ever. Besides, they utilize neighborhood dairy and just the best fixings. 

I had the horchata dessert (I'm fixated on horchata at this moment) with shelled nut weak. So great. Furthermore, they gave me a punch card which implies I now need to stop each time I'm down in Austin. 

Isn't that so?

Keeping with the eatery subject, my alltime most loved soup is Panera's Autumn Squash Soup. I think I went there 3 times each week the previous fall for a container. It's a habit. 

Be that as it may, I at last got the formula simply right! It tastes precisely like Panera's soup. 

So it's butternut squash and pumpkin puree blended with veggie juices, squeezed apple, nectar, curry powder, cinnamon, and a small piece of overwhelming cream mixed in toward the end. And afterward you best it with pumpkin seeds for somewhat of a crunch. It's so great. I experienced this bunch in 2 days. Without anyone else. Going to make it again tomorrow.

Autumn Squash Soup (Panera Copycat)
About 6 Servings
1 teaspoon coconut oil
1 onion, diced
2 cloves garlic, minced
6 cups cubed butternut squash
1 cup pumpkin puree
3 cups vegetable broth
1 cup apple juice
1 tablespoon honey
1/2 teaspoon curry powder
1/4 teaspoon cinnamon
salt and pepper
1/2 cup heavy whipping cream
pumpkin seeds, for serving

  1. In a large soup pot, heat coconut oil over medium-high heat. Add onion and cook, stirring occasionally, until onion is soft and translucent. Add garlic and cook until fragrant, about 30 seconds.
  2. Add butternut squash, pumpkin puree, vegetarian broth, apple juice, honey, curry powder, cinnamon, and salt and pepper. Bring to a boil, cover and lower to a simmer. Cook about 15 minutes, until the butternut squash is fork tender. Use an immersion blender or a regular blender to blend in batches until smooth. Transfer back to the pot and stir in heavy cream. Heat through.
  3. Garnish with pumpkin seeds before serving.
Hakan Yerlikaya
Hakan Yerlikaya

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