for the soup:
2-3 lbs. butternut squash (4-5 cups mashed)
4 small golden or green apples (3 cups mashed)
1/2 cup caramelized onion
2 cups vegetable broth
3 Tbsp. fresh sage, plus more for garnish
2 tsp. dried thyme
1 tsp. ground nutmeg
salt & pepper
Cut squash in half and scoop out the seeds. Roast squash for 45 minutes in a 400 degree oven, adding halved and cored apples for the last 15 minutes.
Remove squash and apples, and allow to cool.
Scoop out pulp from squash and apples. Process together a little at a time in a food processor, adding vegetable broth in 1/4 cup amounts to help smooth out the blend.
Add caramelized onions and process until smooth.
Transfer mixture into a saucepan, leaving about 1 cup in the processor bowl.
Add sage to processor bowl and process until finely integrated.
Combine sage mixture with the remaining soup in the saucepan, along with the other spices and any remaining (or additional) vegetable broth.
Heat through (or serve cold if you wish).
for the bread:
2 cups whole wheat flour
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 12 oz. bottle beer (preferably pumpkin ale)
1 cup slice or diced onions
1 cup grated fontina cheese
2-3 Tbsp. chopped fresh sage
In a small saucepan, caramelize the onion in the olive oil over low-to-medium heat.
Combine flour, baking powder, and salt in a large mixing bowl.
Add cheese, sage, and onions to the center of the bowl.
Pour beer over everything, and stir until just combined.
Spread batter into a loaf pan and bake for 40-50 minutes at 375 degrees.
Recipe and photos from The Smart Kitchen.
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