Winter Warmers..

I've been trying out some soup recipes lately as starters for our Christmas dinner. The first is a Roasted Butternut Squash & Apple soup and the second is my Uncles favourite French Onion Soup. Having never made either before I figured a trial run was called for. Both turned out great so I will be doing a batch of both for Christmas. I served it with some Gluten Free Yogurt bread which I'll share soon.

1 butternut squash
3 good eating apples,
1 large onion
1 or 2 fresh red chilies
4 cloves of garlic, unpeeled and bashed
1tsp Rosemary,
Pinch of cayenne pepper
Olive oil
salt and  pepper
3 ¼ cups vegetable or chicken stock
2/3 cup light cream
Preheat the oven to 400°F. Peel and slice the squash lengthways and scoop out the seeds. Cut into 1-inch chunks and put them on a large baking sheet.
Peel and core the apples, Peel and chop the onion and add the apples and onion to the baking sheet. Halve and deseed the chilies and add to the sheet with the unpeeled and bashed garlic cloves, rosemary and cayenne pepper. Drizzle over a good amount of olive oil and add a good pinch of salt and pepper. Mix everything together and cook for around 45 minutes,  
While the veg are roasting, heat the stock in a large pan. Once roasted remove veg from oven and squeeze the garlic flesh out of its skin. Add the veg to the stock pot and use an immersion blender to liquidise. Pour in most of the cream and bring to a simmer over a medium to low heat. If you like a thicker soup simmer to your liking, if you like a thinner soup add additional stock. Serve with a drizzle of cream and some delicious bread and your done.
Gluten Free Yogurt Bread...Coming soon

French Onion Soup is not something I ever thought I would like. When I was younger and we would go out for dinner Mick would order it and I had to move to the other end of the table. I have now been reformed. I followed Donal Skehan's recipe for this one.

 4 large onions, peeled and sliced
2 tablespoons flour
2 tablespoons oil or butter
4 pints beef stock
salt and pepper
thick slices of Udi's Gluten Free French Baguette
grated cheese of your choice
Heat the oil or butter in a saucepan and add the peeled, sliced onions. Cook gently, stirring frequently until they are golden – on no account let them brown. Stir in the flour and add the pepper and salt.

Yes...There were tears!!
Pour over the stock, cover and cook gently for about 25 minutes. Dry the slices of bread in the oven. Pour the soup into the serving bowl of your choice then transfer the slices of bread to the soup, sprinkling thickly with grated cheese. Put under a hot grill for a few minutes to brown the cheese.
And that's it! Easy as pie. Give them a try and let me know how you got on. Hope your having a great week.

Michelle xxx
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