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How to Make Butternut Squash Soup with Prosciutto Crisps

By Food No Comments

Butternut squash soup is comfort food at its finest! Any kind of squash soups are my favorite during the fall season. This one in particular had an amazing flavor profile that was worth all the effort it took to make! With that being said, lets crack open Chrissy Teigen’s Cravings cookbook and try her Butternut Squash Soup!

Butternut Squash Soup with Prosciutto Crisps

From Chrissy Teigens Cravings Cookbook

Ingredients
  

  • 1 Large butternut squash Peeled, seeded and cut into 1-inch cubes
  • 5 tbsp Extra-Virgin Olive Oil
  • 1 tbsp Salt
  • 1 tsp Ground Black Pepper
  • 4 cups Low-sodium chicken broth
  • 16 Sage Leaves
  • 1 Medium Onion-chopped
  • 1 tbsp Minced Garlic
  • 3/4 cup Heavy Cream
  • 6 Prosciutto Crisps

Let’s start with the butternut squash, it needed to be cut, peeled and seeded. I have NEVER done this before. Seriously, was not entirely sure how to do it so I googled how to do it like anyone else. Gimme Some Oven has a great step by step tutorial that you can access here: How to Cut Butternut Squash. Definitely soften the squash because otherwise it is a giant pain to cut and peel!

After you get the squash peeled and cut into cubes place it into a mixing bowl and put one tablespoon olive oil, and your salt and pepper into the bowl. Mix until all the pieces have the mixture on them. Heat 2 tablespoons of olive oil in large pot and put it on medium heat. Then place half of your squash in the pot and make sure they are in a single layer, they should not be overlapping or in two rows. Don’t move the squash for 7 minutes while the bottoms get soft and browned. Flip the squash and pull up any brown bits, let sit for another 5 minutes and then add a splash of chicken broth to get the remaining brown bits. Transfer to a mixing bowl and repeat the process with the second batch of squash. Only difference is the second batch stays in the pot.

While the second batch of squash is cooking get your other ingredients prepared. Grab 4 sage leaves and finely chop them. Then take a medium onion and chop that into small pieces. Once your second batch of squash is cooked, take your onion, sage and garlic and add them to the mixture. Let this sit for 8-9 minutes while the onion cooks and becomes translucent. After that, add the rest of the chicken broth and let it simmer for 25 minutes so the squash gets soft and starts to come apart.

While the squash is simmering, work on your crisp sage leaves and prosciutto. Bring about 1/2 inch of olive oil to a hot simmer. Then add batches of sage leaves, I recommend 3 at a time so its easy to manage, to the oil. They will quickly cook, it only takes about 10 second. Then pull them out onto a paper towel so the excess oil gets soaked up. For the prosciutto, line a baking sheet with parchment or foil. Then layer the prosciutto in a single line so nothing is overlapping. Put in the oven at 400 degrees for about 12 minutes. They will come out nice and crispy. Both the sage leaves and prosciutto need set aside until the end.

Once you have your cooked squash, transfer to a blender. Mine fit in one batch but you may need two depending on your blender. Blend the mix for a few minutes until the pieces are mixed together. This only took 2-3 minutes at the most.

Pour your blended mixture back into the pot and add your heavy cream and mix. Then put the pot on low and let the cream and soup blend and heat up to a nice temperature. Move your soup to individual bowls. Once in individual bowls add a small spoonful of heavy cream to the top. Then add the crispy prosciutto and two crisp sage leaves. You are then good to serve!

Overall Review Score: 4/5

All in all, I would say this was a fantastic butternut squash soup. It definitely took some time, but the flavors were fantastic! For those who love squash this is definitely the recipe for you! If you try this soup let me know what you think below!

xoxo- Kayla

Sweet Potato Gnocchi with Brown Butter And Sage

By Food No Comments

Two Words: Flour Explosion!

This caused one of the biggest cooking messes I’ve ever made in my trailer. I had flour covering me, the counter, and basically half the trailer. I’m not kidding either! So. Much. Flour. This recipe was relatively inexpensive and was honesty so so good. The biggest issue I had with this recipe was that I needed more counter space. The lack of counter space created a lot of issue trying to move things around and make space for all the steps.

Let’s start from the beginning, a quick 12 minutes in the microwave equaled soft sweet potatoes that were easy to mash. Combine the sweet potatoes, ricotta and salt and pepper. After that add the 3/4 cup of flour. I had to add a couple extra tablespoons of flour to get it to the consistency Chrissy said I had to be at. Goal was to not stick to the side of the bowl. I was so excited when I finally hit that point that I ran over to my husband to show him how well I was doing. He had no idea why I was so excited, but I needed to tell someone I did it! Ha!

At that point, you place it on your counter space with flour and start kneading the dough to make the gnocchi. Chrissy said 9-10, 90 degree turns would do. I’m pretty positive I was doing something wrong because it took me more like 15-20 to get it to be non-sticky. And non-sticky was a reach, it was more like less sticky than it was before. Once I got to that point, I moved it into the three dough balls as instructed and tried to roll it into 12 inch long rolls as requested. Honestly, each one was a different size and different width. I definitely did not get those rolled out right, but I wasn’t as concerned with that.

At this point, I cut the dough and threw the pieces into boiling water. As this cooks you can get the sauce ready. Honestly, the easiest part of the entire meal. Melt a stick of butter, add freshly torn sage leaves and cook. Once the gnocchi rises, strain it and put it into the butter/sage mixture. Sprinkle the Parmesan, salt and pepper and mix and you are good to go!


Overall Review:

Overall Difficulty: 1/5

Price: Less than $20 for all ingredients.

Materials Needed

  • 1 Pound Sweet Potato
  • 1/2 cup whole-milk ricotta
  • 1/2 teaspoon of black pepper
  • Salt to taste
  • 3/4 cup of all-purpose flour (I needed a couple more tablespoons)
  • 1 Stick Butter
  • 1/4 cup torn sage leaves
  • 1/2 cup grated parmigano-reggiano cheese
  • Salt and Pepper to taste (butter sauce)

Taste: 5/5

Recommendation: This recipe is super filling, a little goes a long way. I would recommend pairing this with some veggies, fruit and some chicken for a wonderful meal.

The recipe can be found in Chrissy Teigens cookbook Cravings. This recipe review is a part of our Cravings Cookbook review series.


xoxo – The Unprofessional Chef