Introducing my Mini Pumpkin Challah Rolls, the epitome of autumn infused with the enchantment of Shabbat. Through a simple string technique, I will expertly guide you in shaping these irresistible rolls using my timeless challah recipe.
As a child, I was captivated by those divine French onion soups presented in their crusty bread bowls. Drawing inspiration from this cherished memory, I present to you a delightful twist – my velvety butternut squash soup. This alluring starter is destined to grace your Thanksgiving and Shabbat tables during the glorious fall season.
Indulge in the creaminess of butternut squash, apple, and ginger soup, elevated with a sprinkle of dukkah, dehydrated apple, and pumpkin seeds.
Here's what you'll need:
- 3 packs of cubed butternut squash
- 1 finely chopped yellow onion
- 1 large green apple, finely chopped
- 3 tablespoons of ground ginger paste
- 1/4 cup of olive oil
- 4 cups of chicken broth
- 1 can of coconut milk
- Salt and pepper to taste
*Optional garnishes: dukkah, dried apple, pumpkin seeds, and rosemary.
Let's get started:
1. In a large pot, sauté your finely diced onion and apple with the olive oil until they acquire a delicate golden brown hue.
2. Pour in the chicken stock, coconut milk, ginger paste, and butternut squash.
3. Bring the mixture to a gentle boil and season with salt and pepper.
4. After 15 minutes, reduce the heat to low, cover the pot with a lid, and allow it to simmer for an additional 30 minutes.
5. Using a blender, puree the soup until it reaches a smooth and velvety consistency.
6. Serve the soup with a delightful garnish of dukkah, pumpkin seeds, shaved apple, and a sprig of fresh sage.
Let the flavors of autumn dance upon your taste buds as you savor every spoonful of this exquisite soup. May it enchant your guests and bring warmth to your gatherings.
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