Voting Results are in: And a Cyber Monday special!

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Drumroll please!!!!

Results of the pie contest voting are in!  And I have to say it was a close race and all of the recipes are pretty darn amazing so thank you to all of our chefs!

So on to the winner’s circle.  By the narrowest of margins our winner is:

Pie 4: Rum-Raisin, Raspberry, Pear Pie in an Almond Crust!

Our Runner up is:

Pie 2: Apple Cranberry Pie

And our Honorable Mention goes to:

Pie 5: Cool Lemon and Raspberry Pie

Thank you so much to everyone who entered.  If everyone will send us their contact details at info(at) cornabys(dot)com we have a participation gift for everyone and our Cornaby’s gift basket for our winner!  Your winning recipes will be made up in the Cornaby’s test kitchen and posted in our online recipe book with credit to the chefs!

Keep your eyes on this space. Come January we’ll be asking for your culinary expertise again!

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Now in other news: Cyber Monday for Cornaby’s is being celebrated by giving you a $20 discount on a case of 8 ounce jams!  Selected flavors only, but what a savings!  Order over $50 ship for free. And we’ve extended our two for one Fruitivia savings.  Click here to see your options.

Black Friday Deals and Thankfulness

Caramel Tassies

Hi there,

The big Thanksgiving feast is over around here…except that I’ll be eating pie for breakfast for the next few days… and we wanted to express a huge thank you to all of our friends, family and followers.  We wouldn’t be here without you!

Along those lines I have two matters of housekeeping.  :)

1 – Keep voting on your favorite pies either here or on Facebook.  Voting closes tomorrow!

2 – Black Friday deals!  We’ve decided to do our best to give back so we have deals running today, tomorrow and Monday.  All through the weekend you can get free shipping on orders over $50, as long as you don’t choose the ‘shipping included’ boxes.  I’d love to include these but our shopping cart isn’t smart enough yet to drop the shipping on those.  As well today you can get a buy one get one free offer on Fruitivia.  You just click here and you get 24 pouches for 21 bucks shipped anywhere in the US.  That’s double the pouches for the same low price!

For a sneak peak…  Tomorrow there will be a sale on our dry pack items and Monday we’re having a crazy 8 ounce jam sale.  Keep your eyes peeled right here.  :)

Happy holidays and we love you.

Jana and Cornabys

Keep on voting and Thanksgiving preparations!

We’re loving all the comments on the pie contest.  Shoot on over here or here every day and vote!  Voting goes through November 30, 2013!

cream cheese pieAround here I’m prepping for the big day and my kitchen smells oh so good.  I have a pumpkin cake in the oven, custard coming to temp on the stove and two cream cheese pies all ready for their top layer.  :)  So here are a few holiday savers from Cornabys to you!

1:  Stabilize your whipped cream with Ultra Gel!  No need for gelatin or for a non dairy whipped topping that is full of oils and sugars.  You can stabilize your whipping cream by just adding 1 teaspoon of Ultra Gel when you beat it. (Per pint I add 1 tsp Ultra Gel, 1/2 cup sweetener – to taste, 1/2 tsp salt and 1 tsp vanilla) The whipped cream will stay stable for 3-5 days, which gives you plenty of time to layer it on pies, cakes, cookies, fingertips and anything else needing a little whipping cream!

2: Make gravy from drippings by combining the drippings with a little water and the herbs and spices of your choice.  Once you have the flavor right, whisk in Ultra Gel to thicken without having to reboil!  Just whisk, wait for a couple minute and serve.  Figure about 6 Tablespoons of Ultra Gel per two cups of broth for a medium set.  This is perfect for family members going gluten free as well!  And if you just love the flavor of a roux based gravy no fear.  Make your roux gravy but cut the roux in half and finish thickening with Ultra Gel for astonishing hold in the fridge for next day left overs and sandwiches.

3: This has nothing to do with Ultra Gel…buuut…if your family makes faces over mashed sweet potatoes and marshmallows, try a savory roasted version instead!  Wash, peel and dice your sweet potatoes or yams and place in a 9×13″ dripper pan.  Toss with olive oil, garlic powdered, parsley, salt and pepper and roast at 375 degrees for about 20 minutes or until fork tender.  Serve with a drizzle of butter or a sprinkle of cinnamon sugar.  So so good!

PIE CONTEST VOTING – Part 2

Here are the rest of the entries.  Remember to comment here on Facebook or Twitter with your favorite number 1-11.  Votes count once a day from now until November 30.

Pie 7: Maple-Bourbon Pumpkin Pie with Pecan-Graham Crust, Maple Cream & Pecan Streusel

Crust
 1 1/2 cups finely ground pecans
 ½ cup ground graham crackers
 3 tablespoons sugar
 ½ teaspoon salt
 1 teaspoon pumpkin pie spice mix (or mix together cinnamon, cloves, ginger, allspice, mace)
 5 tablespoons unsalted butter, melted

Filling
 ½ cup whole milk
 1 cup whipping cream
 3 tablespoons Cornaby’s Ultra Gel
 15 ounces canned pure pumpkin
 6 tablespoons golden brown sugar
 3 tablespoons pure amber maple syrup
 1 ½ teaspoons pumpkin spice mix
 ¼ teaspoon salt
 3 large eggs
 1 teaspoon pure vanilla extract
 2 tablespoons bourbon or rum

Pecan Streusel
 1 ½ cups roughly chopped pecans
 3 tablespoons brown sugar
 ½ teaspoon cinnamon
 Pinch of salt
 5 tablespoons cold butter, diced into small pieces

Maple Cream
 1 ¼ cups cold whipping cream
 1 teaspoon pumpkin pie spice mix
 2 tablespoons pure amber maple syrup
 2 tablespoon bourbon or rum (optional)

Crust: Mix all of the dry ingredients together until well blended. Press evenly and firmly into the bottom and up the sides of a 9 inch deep glass pie dish. Set aside.

Filling: Preheat oven to 375 degrees F. In a medium bowl, whisk together cream and t milk with Cornaby’s Ultra Gel, Blend well. Let sit 10 minutes. In a large bowl whisk together the pumpkin, brown sugar, sugar, pumpkin spice mix, and salt until well blended. Beat the cream-gel mixture together with the eggs, bourbon and vanilla until well blended. Add to the pumpkin mixture, blend well together.

Toasted Pecan Streusel: Preheat oven to 350 degrees. Mix all of the pecan streusel ingredients together by hand. Place on lightly greased baking sheet and bake in preheated oven about 8-10 minutes until, toasted and golden.

Maple Cream: Shortly before serving the pie, beat the whipping cream in a cold electric mixer bowl using cold whisk until soft peaks form. Add in the spice mix and the maple syrup. Add the bourbon, if using. Beat until just stiff peaks form.

To Assemble: Fold in pumpkin filing mixture into the crust.  Bake at 375 degrees F. preheated oven for 20 minutes. Reduce temperature to 325 F. degrees. Continue baking another 30 minutes or so, until the filing is set in the center. Transfer to rack and cool completely. Cover and refrigerate, if using next day. Bring pie to room temperature. Spread the maple cream evenly over the top of the pie.  Sprinkle the toasted pecan streusel over the cream. Serve.

Pie 8: Spicy Raspberry Pie

1- 9 inch baked pie crust
12 oz. 7 up (not diet)
3/4 cup raspberry jalapeno spreadable fruit
1/2 teaspoon salt
2 Tablespoons Cornaby’s Ultra Gel
3 oz. box raspberry jello
6 cups fresh raspberries

Whisk 7 up, raspberry spreadable fruit and salt in a medium saucepan. Stir until combined. Add ultra gel and heat about 5 minutes more, stirring. Remove from heat. Whisk in jello powder. Let cool till luke warm. Stir in raspberries. Pour into crust. Chill at least 2 hours. Top with whipped cream.

Pie 9: Cranberry-Raspberry-Pear Pie with AppleBerry Jelly in an Almond-Cornmeal Crust

Crust

¾ cup yellow cornmeal

1 cup finely ground almonds or almond meal
1 cup all purpose flour
3 tablespoons sugar
½ teaspoon salt
1 teaspoon pumpkin pie spice mix (or mix cinnamon, cloves, ginger, allspice)
7 tablespoons unsalted butter, room temperature
7 tablespoons vegetable shortening, room temperature
6 tablespoons buttermilk

Filling
2 cups fresh cranberries
4 cups peeled, cored, sliced pears
4 cups fresh raspberries (Cornaby’s), divided
1 ½ teaspoons pumpkin spice mix
3/4 cup sugar
1/3 cup Cornaby’s Pure Raw Raspberry Blossom Honey
½ cup currants, or raisins, optional
½ cup of water
5 tablespoons Cornaby’s Ultra Gel
1 cup Cornaby’s 5 Star Spreadable Fruit, Appleberry Jelly
Buttermilk for wash

Crust: In a food processor, mix the cornmeal, almonds, flour, sugar, salt and spices. Add in the butter and the shortening and cut into the dry ingredients, using the on/off button, until a coarse meal forms. Add in one tablespoon of buttermilk at a time, until the dough sticks together. Remove and form into a ball, divide in half. Flatten each ball into a disk. Wrap each disk in plastic wrap and chill about 1 hour.

Filling: Preheat oven to 375 degrees F. In a food processor, roughly chop the cranberries, with the sugar and the spices. Transfer to a large bowl and stir in the pears, 3 cup raspberries, and optional currants. Mix to blend well. In a small bowl, whisk together 1 cup of water with Cornaby’s Ultra Gel, then whisk in Cornaby’s Raspberry Blossom Honey. Blend well. Let sit 10 minutes. Smash with a fork the remaining cup of raspberries; mix with the Ultra gel mix. Blend well. Add to the cranberry-pear mixture. Blend well.

To Assemble: Roll out 1 disk of dough between wax paper into a 13 inch round. Remove the paper. Transfer the round to a 9-10 inch deep glass pie dish. Fold any overhand under the edges. Crimp the edges. Roll out second disk of dough into a round 1/8 inch thick. Cut out leaves or other patterns to use on top of pie, decoratively. Spread a thin layer of the Cornaby’s Appleberry Jelly over the bottom of the crust. Fold in the fruit filing mixture over the jelly. Place decoratively the dough leaves around the pie edges and the center. Brush dough with buttermilk. Place the pie dish onto a baking sheet and bake about 45 minutes. Cover with foil loosely and continue baking until bubbly and the dough is golden, another 30-40 minutes. Transfer to rack and cool about an hour.  Serve warm.

Pie 10: Perfectly Easy Peach Raspberry Cheesecake Pie

Crust:

1 1/4 cups finely ground graham cracker crumbs

1/4 cup finely chopped toasted almonds

1/3 cup sugar

6 tablespoons butter, melted

1/2 teaspoon cinnamon

Preheat oven to 375 degrees.  Combine all ingredients.  Press into 9 inch pie pan.  Bake 10 minutes and cool.

Pie:

1 cup heavy whipping cream

8 oz cream cheese, room temperature

1/2 cup sugar

3/4  teaspoon almond flavoring

1/2 teaspoon vanilla

1 10 oz jar Cornaby’s Peach Raspberry Spreadable Fruit

Beat whipping cream to soft peaks.  Set aside.  Beat cream cheese, sugar and flavorings until well blended.   Fold in whipping cream.   Refrigerate 3 hours.  Top with Cornby’s Peach Raspberry Spreadable Fruit. Serves 8.

Pie 11: Ruby Red Jewels Pie

1 9-inch pastry crust, baked

4 Ruby Red Grapefruit

1/2 cup granulated sugar

1/8 teaspoon salt

3 tablespoons Cornaby’s Ultra Gel

3/4 teaspoon vanilla extract

2/3 cup Cornaby’s Raspberry Spreadable Fruit

Sweetened Whipped Cream

1/2 cup toasted shredded coconut

Peel grapefruit and section into segments and place in a bowl. Squeeze membranes and reserve 1 cup juice. Pour sugar over grapefruit sections and allow to stand 1 hour. Drain and add liquid to reserved juice to make 1 ½ cups. Place juice in a double boiler with salt and Cornaby’s Ultra Gel. Cook until thick, add vanilla. Cool to room temperature. Spread Cornaby’s raspberry in bottom of baked pie shell. Add grapefruit segments, spreading out evenly in a pinwheel design. Poor cooled juice mixture over grapefruit. Chill at least 1 hour. Serve with whipped cream and garnish with toasted coconut. Serves 6.

PIE CONTEST VOTING! Part 1

The time has come!  We have a bunch of magnificent pie entries for our contest.  Honestly, I want someone to make them all for me so I can just eat the magnificence!  This post and the following post will contain the recipes.  We will take votes one per person per day between now and November 30.  You can vote on twitter, on Facebook or right here in the comments.  Just give us the Pie number which most appeals to you.  The author of your favorite recipe will receive a Cornaby’s gift pack and a few random commenters will get something special too!  Tis the season for giving and we’re so Thankful for all of our friends, followers and customers!

Pie 1: Chocolate Silk Pie

1 cup butter, 2 oz Baker’s German chocolate bar, 2 eggs (wash the outside of the shell with soap and water and rinse well and dry), 3/4 cup powdered sugar, 1 tsp vanilla, 1 tsp Ultra Gel.

Beat soft butter with powdered sugar and vanilla in a bowl. Add melted chocolate and 1 egg and beat 3 minutes. Add second egg and beat 3 more minutes. Slowly add Ultra Gel while beating. Pour into a precooked pie crust or an Oreo crust and chill at least 4 hours before serving.

Pie 2: Apple Cranberry Pie

2 cups fresh cranberries

1 3/4 cup sugar

1/3 cup Ultra Gel

1/4 cup water

2 tsp grated orange peel

3 cups sliced peeled apples ( I love to use Honeycrisp, or Pink Lady but will use Granny Smith too),

1 egg white, beaten

1 Tbl water

additional sugar for top of pie

Preheat oven to 375. In a large saucepan, combine the cranberries, sugar, Ultra Gel, water and orange peel; let stand for 15 minutes. Bring to a boil, stirring occasionally. Remove from heat and stir in apples. Set saucepan in a pan of cold water for 10 minutes, stirring occasionally.

Meanwhile, line a 9-in. pie plate with bottom pastry. Pour filling into crust. Top with remaining pastry or a lattice crust. If using a full top crust, cut a few slits in it. I save time and use Pillsbury ready-made crusts.

Beat egg white and water until foamy; brush over top pastry. Sprinkle with sugar. Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely.

Pie 3: Individual Chocolate Raspberry Mascarpone Pies

1/2 cup semi-sweet chocolate chips

2 refrigerated pie crusts

8 oz. mascarpone cheese, at room temperature

3/4 cup heavy cream, divided

1/2 cup white sugar

1/3 cup Cornaby’s Raspberry Spreadable Fruit, softened

1/2 cup powdered sugar

12 fresh raspberries

Preheat oven to 400 degrees.  Take out a 12-cup muffin pan and set aside.  Let pie crusts sit out at room temperature for 10 minutes.

When pie crusts are finished warming slightly, roll them out.  Slice each pie crust into 6 equal slices.  Roll each piece of dough into a ball.  Lightly flour a work surface and gently roll each ball out into a circle roughly 6-inches in diameter.  Repeat until you have 12 circles of dough.

Line each muffin cup with pie dough, pressing down to secure the dough to the pan.  Use your fingers to pinch any excess dough at the top of the muffin cup to make the rim of the crust.  Repeat until all muffin cups are filled.

Place muffin tin in preheated oven and bake 10-15 minutes, until pie cups are golden browned and crispy.  Remove from heat and let sit until completely cooled.  Once cooled, carefully remove pie crusts from pan and place on a large serving dish.

Place chocolate chips in a small bowl.  Heat chocolate in microwave on high heat for 30 seconds, stir, then continue heating in 10 second intervals until chocolate is totally melted.  Let chocolate sit until room temperature, but still liquid.

Place mascarpone and 1/4 cup sugar in a large bowl, and stir vigorously until well combined and smooth.  Pour cooled chocolate into bowl with mascarpone and stir again quickly, until chocolate is evenly incorporated, and set aside.

Pour cream and 1/4 cup sugar into the bowl of a stand mixer, and whip on high using whisk attachment until cream is in still peaks.  Remove one-third of the cream and place in a small bowl.  Carefully fold in raspberry spreadable fruit until evenly distributed.

Fold raspberry cream into chocolate mascarpone mixture until smooth, even, and fluffy.  Scoop chocolate raspberry cream into a piping bag and generously pipe cream into pie shells, filling them evenly.

Dollop the plain whipped cream over the chocolate raspberry filling.  Sprinkle each pie with powdered sugar and top with a single raspberry.  Refrigerate for 4-5 hours until thoroughly chilled.  Serves 12.

Pie 4: Rum-Raisin, Raspberry, Pear Pie in Almond Crust

Double Almond Crust (see below)

3 tablespoons rum (dark)

½ cup raisins

3 tablespoons Cornaby’s Ultra Gel

3 tablespoon water

½ cup golden brown sugar

1 teaspoon pumpkin pie spice mix

¼ teaspoon salt

1 tablespoon fresh grated lemon zest

3 pounds pears (not Anjou) peeled, cored, cut into ½ inch wedges

1 cup fresh raspberries (from Cornaby’s)

1 tablespoon butter, diced

1/3 cup Cornaby’s Five Star Spreadable Fruit, hot pepper jelly

1/3 cup Cornaby’s Five Star Spreadable Fruit, raspberry

1 tablespoon milk or cream, for topping

1 tablespoon sugar for topping

Make the Double Almond Crust recipe set below. Refrigerate.

Bring rum and raisins to a boil in a heavy, medium saucepan. Remove from heat. Cover and let stand an hour.

Preheat oven to 450 degrees F. Place the Cornaby’s Ultra Gel in a small bowl with 3 tablespoons water. Stir, cover and let rest 10 minutes.

In a large bowl, mix by hand the brown sugar, lemon zest, spices, salt. Add the pear wedges and raspberries to the brown sugar-spice mix. Stir, and add the raisins, the rum liquid and the rested Cornaby’s Ultra Gel mix. Toss to combine.

Roll out one of the Almond Crust disks into a 13inch round. Roll into a deep glass pie plate. Mix the Cornaby’s Five Star Spreadable Fruit hot pepper jelly with the raspberry spreadable fruit and spread thinly over the bottom of the dough round. Top evenly with the pear filing into the shell. Dot with the butter pieces. Brush the overhand edges of the dough with the milk. Roll out the second dough disk into an 11 inch round. With a cookie cutter, cut out 5 leaves form the center of the dough. Place crust round on top of the filing. Seal edges together and crimp nicely. Cut steam vents into top of crust. Place leaf forms around the edges of the pie crust. Brush entire pie top with some milk, and sprinkle with sugar.

Almond Crust

1 ½  cups all purpose flour

1 cup almond meal, or finely ground almonds

12 tablespoons cold, unsalted butter, cubed into½

¼ cup  cold vegetable shortening

½ teaspoon salt

7 tablespoons ice water

Directions for Crust

In a food processor pulse together the flour, almond meal, butter, shortening and salt until coarse meal with pea size lumps. Slowly add in the ice water over the mixture.  Pulse until blended. Remove and knead together into a ball. Divide dough in half, knead each into separate balls, flatten each ball into a disk. Wrap in plastic wrap and refrigerate at least an hour.

Pie 5: Cool Lemon and Raspberry Pie

Crust
1 ½ cups fine vanilla wafer crumbs (about 30 cookies)
2 tablespoons granulated sugar
5 tablespoons butter, softened.

Pie
1 8 oz package softened cream cheese
1 14 oz can sweetened condensed milk
12 oz frozen, non-dairy topping, thawed
1 cup fresh lemon juice
1 tsp grated lemon zest
¾ cup Cornaby’s 5 Star Spreadable Fruit, Raspberry

Pie Crust:
Heat oven to 350 degrees. Blend the vanilla wafer crumbs, sugar and butter together. Press into the bottom and up the sides of a 9 inch pie plate. Bake for 8 to 10 minutes. Remove from oven and allow to cool completely prior to filling.

Pie:

Combine cream cheese and sweetened condensed milk in a medium bowl and beat on a medium speed until lumps are gone. Add the frozen non-dairy topping and mix until just combined. Add the lemon juice and zest and mix with hand mixer on low until well blended.  Spread Cornaby’s Raspberry 5 Star Spreadable Fruit on the bottom and up the sides of the pie crust. Pour in the filling. It will appear to be too much- but it’s not! Just mound it up. You’ll be glad you did! For best results, cover with wax paper and chill in the refrigerator at least 2 hours. If time permits, cool the pie overnight. Garnish with fresh raspberries before serving. Yields 8 servings.

Pie #6 – Cranberry, Raspberry, Pear Pie with Appleberry Jelly & Almond-Cornmeal Crust

Crust

¾ cup yellow cornmeal

1 cup finely ground almonds or almond meal

1 cup all purpose flour

3 tablespoons sugar

½ teaspoon salt

1 teaspoon pumpkin pie spice mix (or mix cinnamon, cloves, ginger, allspice)

7 tablespoons unsalted butter, room temperature

7 tablespoons vegetable shortening, room temperature

6 tablespoons buttermilk

Filling

2 cups fresh cranberries

4 cups peeled, cored, sliced pears

4 cups fresh raspberries (Cornaby’s), divided

1 ½ teaspoons pumpkin spice mix

3/4 cup sugar

1/3 cup Cornaby’s Pure Raw Raspberry Blossom Honey

½ cup currants, or raisins, optional

½ cup of water

5 tablespoons Cornaby’s Ultra Gel

1 cup Cornaby’s5 Star Spreadable Fruit, Appleberry Jelly

Buttermilk for wash

Instructions

Crust

In a food processor, mix the cornmeal, almonds, flour,sugar, salt and spices. Add in the butter and the shortening and cut into the dry ingredients, using the on/off button, until a coarse meal forms. Add in one tablespoon of buttermilk at a time, until the dough sticks together. Remove and form into a ball, divide in half.Flatten each ball into a disk. Wrap each disk in plastic wrap and chill about 1hour.

Filling

Preheat oven to 375 degrees F. In a food processor, roughly chop the cranberries, with the sugar and the spices. Transfer to a large bowl and stir in the pears, 3cup raspberries, and optional currants. Mix to blend well. In a small bowl, whisk together 1 cup of water with Cornaby’s Ultra Gel, then whisk in Cornaby’s Raspberry Blossom Honey. Blend well. Let sit 10 minutes. Smash with a fork the remaining cup of raspberries;mix with the Ultra gel mix. Blend well. Add to the cranberry-pear mixture. Blend well.

To Assemble

Roll out 1 disk of dough between wax paper into a 13 inch round. Remove the paper. Transfer the round to a 9-10 inch deep glass pie dish.  Fold any overhand under the edges. Crimp the edges. Roll out second disk of dough into a round 1/8inch thick. Cut out leaves or other patterns to use on top of pie, decoratively. Spread a thin layer of the Cornaby’s Appleberry Jelly over the bottom of the crust. Fold in the fruit filing mixture over the jelly. Place decoratively the dough leaves around the pie edges and the center. Brush dough with buttermilk. Place the pie dish onto a baking sheet and bake about 45 minutes. Cover with foil loosely and continue baking until bubbly and the dough is golden, another 30-40 minutes. Transfer to rack and cool about an hour.

Serve warm.

Part 2 will be up shortly.  Voting starts at 2 PM MST.

Butternut Squash Soup and Upcoming!

Let’s do the upcoming stuff first.  :)  Housekeeping!

1 – Make sure you get your entries for the pie contest in.  We’ve got several recipes already and they’re making our mouths water!

2 – Black Friday is coming!  And there are deals a brewing.  We’ll be posting here next week to let you know what goodies we have in store for your stockings!

3 – Cornaby’s will be participating at the Spanish Fork Christmas gift show on November 29-30 in Spanish Fork, Utah, and at the Dickens Christmas Festivals on the first two weekends of December in St George, Utah and SLC, Utah respectively.

Now…onto the soup.  We made this soup because my son wanted soup but he wanted a soup he’d never had before, and I happened to have a good sized butternut squash just begging to be put to good use.  We loved this soup, even the baby, and it’s perfect for your Thanksgiving table as a appetizer to set the mood!

butternut squash soup

Butternut Squash Soup

1 Tbl olive oil or butter

1 medium sized butternut squash, seeded and cubed

1 small red onion, diced

1-2 cloves garlic, minced

4 cups vegetable or chicken broth

2-3 Tbl Ultra Gel depending on desired thickness

1 cup heavy cream (optional)

Place oil in a heavy sauce pan and turn on to medium heat.  Add onion and sweat gently for 5-10 minutes until onion is translucent.  You aren’t looking to brown the onion, so you may need to turn down the temperature if it is browning or sizzling too much.  Add garlic and cook for 1 to 2 minutes.  Add squash and broth and cook at a simmer until squash is soft, 15-20 minutes.  Remove squash to a blender and blend until smooth, or use a stick blender, either option will work.  Whisk in Ultra Gel.  At this point you can add salt and pepper and serve, or if you want some additional richness to the flavor add a cup of evaporated milk or heavy cream.

This can be served with crackers or bread and is lovely topped with a little bit of mozarella cheese and bacon bits!

For special diets this soup is a no brainer.  It’s naturally gluten free and can be adjusted for vegetarian or vegan lifestyles by omitting the cream.

What’s your favorite winter soup?

Jana