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Soup Supper
This week's soup recipe is courtesy of Relish Chef Jon Ashton, who is a magician with food. His down-to-earth style, combined with his great palate, makes for doable food you'll want to eat all the time. The soup combines two ingredients that are perfect for fall - butternut squash and cheddar cheese. Personally, I'm crazy about the Cabot three-year-old white cheddar that you can get at Costco for a ridiculously reasonable price. The sharp cheddar paired with the velvety sweet squash is a match made in heaven. To the soup, add a green salad made with some peppery arugula (which has made a comeback with the cooler weather), apples and oranges. Toss in some warm bread and white wine (we like the reasonably priced Mirassou Chardonnay), and you have a perfect autumnal soup supper.

Jill Melton

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Butternut Squash Cheddar Soup
printer friendly version

Ingredients
2pounds butternut squash, peeled and cut into chunks
4 cups low-sodium chicken broth
1 garlic clove, chopped
1 cup light sour cream
1/2 cup shredded sharp Cheddar cheese (such as Cabot)
1 tablespoon butter
1/4 teaspoon ground red pepper
1tablespoon sugar
1/4teaspoon salt
1/4White Pepper
1/4Chopped chives (optional)
Instructions
1. Combine squash and broth in a saucepan; bring to a boil over high heat. Reduce heat to medium and simmer until squash is very tender, about 20 minutes. Cool.
2.Place squash mixture and garlic in food processor or blender. Process until smooth. Return mixture to saucepan. Stir in sour cream, cheese, butter, red pepper, sugar, salt and pepper. Cook over low heat, stirring until thoroughly heated (do not boil). Garnish with chives, if desired. Serves 6.
Red Apple Salad with Oranges and Feta
A small serrated knife works well for sectioning the fruit. Do this over a large bowl to catch the juices, and save some for the dressing.
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Ingredients
3seedless oranges
6 cups baby arugula
1red apple, cored and thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
1/2cup (2 ounces) crumbled feta or blue cheese
Instructions
1. Grate rind from 1 orange into a small bowl and set aside.
2.Peel all three oranges and section. Reserve juice. Combine arugula, orange sections, and apple in a large bowl.
3.Whisk 3 tablespoons orange juice, oil, lemon juice, salt and pepper with orange peel. Pour over salad and toss gently. Spoon onto serving plates and sprinkle with feta. Serves 8.


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We were not raised eating chili, so the first time we made it, we were compulsive about following the recipe. click here to read more

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