Roasted Squash and Carmelized Onion Soup Au Gratin

We all have one of "those" days once in a while.  You know, the character building type where you get home and ask..."Where is my big glass of wine and comfort food?"  I had one yesterday.  We were short at work, I wasn't feeling the best due to a cold, and I felt like I was wishing there were 3 Amys to do my job as it seemed like there was not enough time to get everything done.  Alright, so maybe it wasn't so bad...at least my coworker's and I had time to laugh in between the chaos and joke about the glass of wine we would all be needing after work!  I was tired when I got home, but was in a good mood at least despite the character building day at work.  As I walked in the door I was feeling a bit chilled due to the cool weather that has found its way to Minnesota this week, and so I decided I needed a big bowl of something comforting and delicious for dinner.  Afterall, I needed something to go with my wine. My favorite soup came to mind, roasted squash and caramelized onion soup au gratin.  Who doesn't love a soup topped off with toasted bread and bubbly cheese? 

I hadn't made it in a while, and it was about time!  So I poured myself some wine and got to work.  Little did I know that a bit of the sort of work day I had would follow me home...as I was trying to unclog the cooking spray so I could roast my squash to go in the soup I totally nailed myself in the face.  So I admit, it was rather funny, and at least I didn't get my eyes...but really?  I hadn't even drank but a few sips of wine either!  Luckilly the rest of the soup making went smoothly and my kitchen was starting to smell of sweet onions and herbs from the pot simmering on the stove.  By the time I had ladled the soup into a bowl, topped it off with toasted bread and cheese and broiled it to perfection I was about drooling.  It was just as amazing as it always is.  Sweet squash and caramelly onions, fragrant herbs, and crusty bread with ooey gooey cheese...pure deliciousness!  I can't believe I haven't shared this one on my blog yet, but it is amazing, and sure to make you forget anything unpleasant that happened earlier in the day.  What Wednesday?  Did that really happen?  Well, if you would like to enjoy some for yourself, here is the recipe!

Roasted Squash and Carmelized Onion Soup Au Gratinserves 4

This is the perfect fall soup, great for warming you up on a dreary fall or winter day! This is my absolute favorite soup recipe.

Ingredients:
1 large kabocha or buttercup squash, cut in half from top to bottom, and seeded
non-stick spray
2 Tbsp olive oil

3 medium red onions, halved and sliced thinly
6 garlic cloves, pressed
2 bay leaves
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried sage
1/4 tsp pepper
1 tsp salt, or to taste
1/4 cup white wine (of the quality that you would drink)
4 cups veggie stock
1 baguette, cut into 1 inch thick slices (there should be 12), and toasted
6 oz gruyere cheese, grated
6 oz mozzarella cheese, grated

Heat the oven to 475, and line a baking sheet with foil. Spray with non-stick spray, and place squash cut side down on the sheet. Roast for about 40 minutes or until tender. Remove from oven and let cool slightly, then remove skin, and cut flesh into large cubes, and set aside. In a large dutch oven or pan, heat the oil, over medium heat and add onions. Cook, stirring occasionally until starting to turn golden and carmelizing, about 10-15 minutes. Add the garlic, bay leaf, and herbs, as well as salt and pepper, and cook for a minute, stirring constantly. Add wine, and scrape up any brown bits or carmelization on the bottom of the pan. Add the stock and squash cubes and bring to a boil. Lower to a simmer and let cook for at least 20 minutes until squash is falling apart. Add more salt if needed. Turn the oven on to broil. Ladel the squash into 4 large shallow bowls, and top each with 3 pieces of toasted baguette, and the gruyere and mozzarella cheeses. Place under the broiler, and broil until the cheese is brown and bubbly, about 3 minutes more or less depending on the oven. Let cool a few minutes, then serve!

Autumn Roasted Carrot and Apple Farro Salad

Yesterday at work, a customer asked me how to prepare farro, as she was trying to incorporate more whole grains into her diet.  Luckilly, I knew how to cook it and was able to help!  One of my favorite parts of working in the deli at a health food store is being able to help people like her.  It makes me happy to be able to give good advice on food, and help people eat healthier in turn.  After the little tutorial on farro, I started to think about how good it would be in a salad for dinner.  A leafy salad just wouldn't cut it as I was hungry, but a grain salad would be perfect!  Not wanting to spend money I decided that I would make it with things I already had on hand.  A carrot, a cipollini onion, and an apple.  Perfect!  I decided to roast them to bring out the flavor, then combine them with cooked farro, some fresh thyme and toasted walnuts in a cider vinaigrette.  It was delicious! 

All too often I forget about how tasty grains other than the usual rice and quinoa are.  Thank goodness that lady asked me about the farro and gave me the idea to make it venturing out of the same old rut!  Funny how that worked, I helped her, but she also helped me.  Here is the recipe I made if you would like to enjoy it!

Autumn Roasted Carrot and Apple Farro Salad

Serves 2

2 cups water
3/4 cup farro
1 medium cipollini onion, cut into wedges
1 large carrot, sliced
1 medium tart apple cut into large dice
olive oil
1/2 cup toasted walnuts
1 Tbsp fresh thyme leaves
2 Tbsp cider vinegar
1 Tbsp walnut oil
1 Tbsp olive oil
2 tsp maple syrup
1 tsp dijon
sea salt and pepper to taste

Combine the water and farro in a medium saucepan. Add 1 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.

Meanwhile, preheat the oven to 475 degrees, and line a large sheet pan with foil.  Toss carrots and onions with just enough olive oil to coat and spread out on one side of sheet pan.  Scatter apples on the other side and roast for about 10 minutes until the apples are starting to soften.  Remove apples from pan, and add to bowl with the farro.  Return carrots and onions to the oven and continue to roast until starting to brown at edges and carrots are tender.  Let cool slightly then add to the bowl.  Add walnnuts and thyme, then whisk together vinegar, oils, syrup, mustard and sea salt and pepper to taste and add to the bowl.  Toss to coat, and serve at room temperature.