Domestifluff - Food.Craft.Etc


  • I'm Kristen, a clumsy but determined home cook and crafter living in the Boston area with my husband, B, and I have an interest in all things food and craft.

    This blog was created to keep track of my various projects and adventures. They may not all be successes, but my goal is to remain unintimidated by whatever engages my curiosity.

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Roasted Butternut Squash and Apple Soup

When the leaves start to change and the first chill of the season is in the air, or when Mother Nature decides to blindside us with a freak October snowstorm, then there’s one thing that I always start to crave, and that’s soup. I’m a big fan of the “orange” soups – carrot, sweet potato, squash, or any combination or variation thereof – because they warm my chilled tootsies and put me in the mood for all of the fun things that cooler weather brings, but also because they’re so good that you wouldn’t guess that they’re also very good for you.

I like this particular soup recipe, well, because it tastes great, but also because it’s so easy to make. Roasting the vegetables not only saves time that you would otherwise spend standing and stirring at the stove, it also provides a more complex sweetness to the finished recipe. And while your squash, apples, onions, and garlic are doing their thing in the oven, you can whip up a quick balsamic apple and onion relish that adds a pop of intense flavor to your bowl of squash and apple goodness.

This recipe has been shared on the Gluten Free Holiday link up, where you can find lots of healthy, gluten free recipes and tips for the holidays.

Roasted Butternut Squash & Apple Soup with Balsamic Apple & Onion Relish


For the soup:

1 large butternut squash (approximately 2 1/2 lbs.), peeled, seeded, and cut into 2 inch pieces*
2 medium onions, peeled and cut into sixths
3 cloves of garlic, peeled
2 tart, firm apples, peeled, cored, and quartered
2 Tablespoons extra virgin olive oil
salt and cayenne pepper to taste (I used 3/4 tsp. kosher salt and 1/4 tsp. cayenne)
4-5 cups vegetable or chicken stock

* buttercup or kabocha squash also works well

For the relish:

2 tart, firm apples, cored and cut into a 1/2 inch dice
2 medium onions, peeled and cut into a 1/2 inch dice
1 Tablespoon extra virgin olive oil
1/2 teaspoon kosher salt, or to taste
2 teaspoons balsamic vinegar


1. Preheat oven to 400 degrees F. On a large cookie sheet, or in a large roasting pan, toss the squash, apples, onions, and garlic with the olive oil to coat. Season with salt and cayenne pepper. Roast, stirring every 10 minutes, until everything is fork-tender and slightly browned, about 40 minutes.

2. Remove the roasted vegetables from the oven and place half in a blender or food processor, along with 2 cups of stock. Process until you have a smooth puree. Repeat this process with the other half of the vegetables and the stock. Transfer the pureed mixture to a large pot or bowl, and add more stock if the soup is too thick. Serve warm, topped with the Apple and Onion Relish (directions below).

3. To prepare the relish (I like to do this while the vegetables are roasting), heat the olive oil in a large skillet over medium high heat. Add the diced apples and onions and sautee for about 5 minutes, or until the onions are translucent and the apples have started to soften. Turn the heat to low, add the salt, and continue to cook for another 10-15 minutes, until the onions are lightly caramelized. Add the balsamic vinegar and cook for an additional 2-3 minutes.

soup recipe adapted from Dr. Andrew Weil
relish recipe by Kristen Magee

Posted in Food, Gluten Free, Soups | 2 Comments »

Spicy Asian Chicken Noodle Soup Gluten Free

A few months ago — yes, this is how far behind I am on posting recipes — I was chatting with a friend who mentioned that he was planning on making a big batch of Asian chicken soup. After the conversation, I suddenly had the urge to make a pot of Asian chicken soup for myself. I wonder why?

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Posted in Food, Gluten Free, Soups | 1 Comment »

Beef Stew

This winter, so far, has been more than a little unusual. It’s been strange to be in New England looking at weather maps and watching everywhere from Pittsburgh to Washington, D.C., and even the deep south get inches upon inches of snow as we sit here looking at bare earth and brown trees. But I can’t complain too much, as the roads have been perfectly clear! And, hey, it’s still cold, so perfect beef stew weather.

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Posted in Food, Gluten Free, Main Dishes, Soups | 4 Comments »

Chunky Tomato Bacon Soup

To say that it’s been cold here lately is an understatement. Last week’s temperatures hovered right around frigid on the thermometer, and we needed something to keep ourselves warm, though I admit that it’s not as difficult this year as it’s been in the past because we’ve moved to an apartment with decent insulation. What I wanted was some soup. Luckily, I bookmarked a tomato soup recipe that I’d seen on Guy Fietttti’s Ultimate Recipe Showdown series a couple of weeks ago.

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Posted in Food, Gluten Free, Soups | 2 Comments »

Lentil and Sausage Soup with Escarole

Every autumn, without fail, I get the overwhelming urge to make soup. Cozying up with a warm bowl of tasty soup on a chilly day is undeniably comforting, so comforting that it can become an addiction. Yes, I suppose I’m a soup addict. As I type this, my freezer is filled with three types of soup, and I look forward to thawing each and every container so I can have more “warm and comfy” time. Saccharine, but true.

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Posted in Food, Gluten Free, Soups | No Comments »

Roasted Artichoke Soup

Before this week, I had only encountered artichokes in the form of dip for chips and such. The thorny little buds didn’t seem very user friendly, but I recently saw a food show that made me forget my intimidation. One segment on the show focused on a restaurant that made the best artichoke soup around. After hearing all of the customers rave about how wonderful this artichoke soup was, I knew that I had to have some for myself.

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Posted in Food, Soups | No Comments »

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