Butternut Curry Soup

So this soup is really good but I think it needs some sustinance to it, its a bit too soupy for my taste so I'm looking for ideas of what to add in it, I'm thinking rice would definitely be good in it..

Also I added more Curry than this recipe called for cause I wanted a little more spice in my soup :)

Curried Squash Soup (Serves 6)

courtesy of Taste of Home

Ingredients
1 3/4 pounds butternut squash
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
5 cups chicken broth
1 bay leaf


Cilantro Cream Topping Ingredients
1/2 cup sour cream
1/4 cup whipping cream
1/4 cup minced fresh cilantro or parsley

Method

1. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400 degrees F for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside.
2. In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.
3. In a blender or food processor, place half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.

Tray baked chicken

got this from Jamie Oliver..YUM

really tastes best if it sits overnight before you cook it.

For the Brine
1 quart water
2 tbsp kosher salt
1/3 cup honey
3 cloves garlic, crushed
2 sprigs fresh sage, leaves only
1/4 cup apple-cider vinegar
juice and zest of 1 lemon

For the bake
4 chicken breasts, bone in, skin on
2 slices smoked bacon finely chopped
3 sweet potatoes, scrubbed and thinly sliced
4 medium potatoes, scrubbed and thinly sliced
1 medium onion peeled and thinly sliced
4 cloves garlic, peeled and thinly sliced
2 springs fresh sage, leaves shredded
olive oil
salt and fresh black pepper
1 2/3 cup chicken broth
2/3 cup heavy cream
1 cup grated parmesan cheese
a few pats of butter

mix brine in a large bowl, add chicken. Cover with plastic wrap and refigerate 2-8 hours
remove chicken, let come to room temperature. Drain chicken, discarding brie, and pat dry with paper towels
preheat oven to 350 in a roasting pan, toss the bacon, veggies, garlic and sage with olive oil and a pinch of salt and pepper. pour in broth. cook 30 minutes

remove veggie pan from oven, pour in cream and sprinkle with pepper and parmesan. Add chicken, dotting pats of butter on each piece. Cook 35 minutes or until chicken is golden.

8 servings 450 cals. 23 g fat, 90 mg cholesterol, 610mg sodium, 37 g carbs 24g protein.

carmel apple pie

Carmel Apple Pie
4 T. melted butter
1/2 c. packed br. sugar
1/2 c. chopped pecans
Mix together

1 c. sugar
1/3 c. flour
3/4 t. cinnamon
2 T. melted butter
Mix together. Add:
5 large apples, peeled, and sliced
Toss gently

Spray pie pan with cooking spray, line pan with waxed paper, spray waxed paper. Put pecan/sugar mixture on bottom of pie pan. Put bottom pie crust over pecan mixture. Put apple mixture in crust, put top crust on, cut 4 - 1" slits in top crust. Bake in preheated 375 degree oven. Bake for 1 to 1/4 hours. Take out of oven, carefully flip onto a plate and remove wax paper.



* it is very important to flip it as soon as it comes out of the oven (only let it sit for a couple minutes) if you wait too long it will not come out lol.