Are you hosting a Thanksgiving dinner for family & friends?
Or looking for a great starter to contribute to a meal you have been invited to?
Perhaps you have decided to go stress free this weekend & want a restaurant with an authentic fall harvest menu – whatever your plans, our Butternut Squash & Apple Soup is a Thanksgiving must!
Butternut Squash & Apple Soup Recipe
To cube the squash, peel it, cut it in half, remove the seeds and then cut it into chunks. Use vegetable stock to make this vegetarian.
2 Tbs. unsalted butter
2 Tbs. olive oil
3 large sweet Vidalia onions, chopped
2.5 Tbs. sweet curry powder
2 large butternut squash, peeled, de-seeded, and cut into cubes
4 Granny Smith apples, peeled, cored, and quartered
Kosher salt and black pepper
1 (12 oz.) bottle hard cider, or 1.5 c. apple cider or apple juice
5 c. low-sodium chicken stock, preferably homemade
Cayenne pepper, to taste
Oil for frying
- Sweat onions and vegetables. Heat butter and oil over low heat in a large stockpot. Add the onions and cook over low heat for about 10-15 minutes or until tender, stirring occasionally. Add the butternut squash, apples, and curry powder to the onions and sauté for 3 minutes over medium heat. Season with salt and pepper.
- Add liquid and simmer. Add the hard cider and chicken stock to the pot until the vegetables are covered with liquid. Bring to a boil, and then turn the heat to low and simmer for 30-40 minutes until the veggies are very soft.
- Puree, season and serve. Puree the soup with a hand blender or in a food blender or food mill. Return soup to pot and season to taste with salt, pepper and cayenne pepper, which gives this sweet soup a nice spicy aftertaste.
- Make crispy sage leaves for garnish, if desired. Heat a little oil in a small sauce or sauté pan. When the oil is hot, dip or lay the sage leaves in the oil, turning them if necessary, and fry until crispy, about 5-10 seconds.
Your Vancouver Farmer’s Markets are a great place to pick up local, organic ingredients http://www.eatlocal.org/
Happy Thanksgiving from the team at Rocky Mountain Flatbread Co.
Eating out in Vancouver is still a major past time. With new restaurants opening up with what seems like daily, it’s hard to keep up. Not to mention always reaching for those digestive enzymes after eating at the latest organic white bread bistro is not always ideal. Leave it to the innovative people at Kitsilano’s own Rocky Mountain Flatbread Company to develop a new gluten free series of foods for those flour-challenged consumers. I was lucky enough to try a deluxe, four course meal completely gluten free (including Beer!) at RMF on the weekend. I’ll be honest, I was expecting to enjoy a nice meal out and probably utter the phrase “Yeah, it was good….for gluten free”. Little did I know I would totally forget that the foods I was about to consume were missing what I thought, was an integral ingredient, until now. I began with a bowl of their homemade chicken noodle soup. You don’t need to have a temperature or be fighting a flu to enjoy this warm hug in a bowl. The Gluten Free noodles add a nutty flavor that when paired with the house made pesto and Bradner Farm chicken, satisfies the soul without reinventing an ancient favorite. I then had the luxury of wolfing down their unparalleled gluten free pizza. With a secret combination of flours including chia flour, this delicately topped artisan flatbread will transcend your taste buds without doing a number on your digestion. Chia flour (which has all the nutritional value of Chia Seeds) is a better source of Omega-3 fatty acids than any other food grown on this planet. Not to mention it’s a great source of protein and fiber according to Nuchia Foods. The best part about the pizza is you truly do not feel like it’s lacking a thing. After my server explained to me that many patrons of the gluten free pizzas, often need reassurance that it is in fact gluten free because it’s so similar to the real thing. I believe it. But after this amazing meal, it’s easy to see why they are the experts in Gluten free. Following the thin crust pizza, the Chef came out a large bowl of pasta accompanied with local organic veggies and Organic Chicken. The thin fettuccini noodles were so full of flavor without the heavy aftermath. It’s such a treat to eat out and not be limited to one item on a menu or ordering an item with a million modifications. If you don’t feel like pizza, the daily pasta options are a great alternative. Then, just when we thought the Gluten free feast was nearing its end, they brought us out a Mango Cheese Cake with a flakey coconut crust. It was creamy, light and a perfect end to a family style spread. As Gluten free is becoming more and more necessary for people’s diets and of course the mere trend of it in Vancouver, it’s nice to see a local, family run restaurant provide a high caliber version without upsetting stomachs and wallets. If you’re in the Kitsilano area, you must make it to Rocky Mountain Flatbread to try these new and improved soulful favourites.
Posted in Dining, Family Restaurant, Kitsilano, Vancouver, BC
Tagged cake, celiac, Chia, desserts, Gluten Free, Kitsilano, pasta, pizza, restaurants, soup, Vancouver