Since March, I’ve attended zoom conferences, zoom bat mitzvahs, zoom birthdays, zoom Friday night time drinks, however till final week…
I had by no means cooked dinner with my six school roommates over zoom. And might I say, it was simply what the physician ordered? We picked a easy recipe, a fundamental butternut squash soup, one which we thought our collective 13 youngsters would take pleasure in, and a barely extra formidable one (this naan) that was non-obligatory; I emailed the procuring checklist and recipe the day earlier than, then at 6:00 ET (3:00 for my poor Seattle good friend), we started working, chopping and mincing, stirring, kneading, mixing, gossiping, and — within the case of two drained medical doctors who had simply gotten dwelling — simply watching and ingesting. By a bunch chat, the six of us are in contact nearly day by day concerning the small issues — photographs of our children, guide and Netflix suggestions, the most effective hair removing merchandise — which, after all, taken collectively, are the massive issues. Our dinner session took that one step additional. Being a part of another person’s dinner routine, full with youngsters, companions, pets all traipsing round within the background…it was so comforting. I like to recommend it.
Butternut Squash Soup with Apples
That is barely tailored from an previous Ina Garten recipe. Should you plan to make the flatbread with it, your finest wager is to make the dough first (it takes 5 minutes) which requires a 20 minute rise. Throughout that 20 minute rise, you can begin on the soup.
1/2 medium yellow onion, chopped
3 tablespoons olive oil
kosher salt and freshly floor black pepper
leaves from three thyme sprigs
1 tablespoon curry powder
1 pinch cayenne (about 1/8 teaspoon)
2 1/2 pound butternut squash, peeled and cubed (about 6-7 cups, the pre-chopped will prevent numerous time right here)
2 small-medium apples (any form) peeled and minimize into chunks
4 cups broth (rooster or vegetable)
1/4 cup apple cider
Optionally available toppings: yogurt (proven), walnuts, chives, chili oil
In a Dutch oven or a soup pot set over medium-low warmth, brown onion in olive oil. Add salt, pepper, thyme leaves, curry powder and cayenne (if the children are OK with it) and prepare dinner about 5 minutes, till spices odor toasty and onions are smooth.
Add the squash, apples and broth. (Broth ought to cowl all of it by a couple of half inch; if not add water.) Convey to a boil, then simmer 20 to 25 minutes till the squash chunks are tender. Puree with a handheld immersion blender (or cool and mix in batches within the blender) including apple cider or extra water till it reaches desired consistency. (I prefer it tremendous easy and creamy.) Serve in bowls with any combo of toppings.