Sunday, October 4, 2009
Sweet Baby Ray’s – Allergen Free and a different kind of heat with Butternut Squash Soup
I always loved Sweet Baby Rays BBQ sauce and based on the ingredients wasn’t sure if it was safe for us to eat. So I wrote to the company to find out what certain ingredients meant and where they were derived from, their response is below…
Thank you for your email.
Regarding the “Baby Ray’s product.
The natural Flavor comes for Worcester Shire Sauce.
Modified food Starch is from Corn.
Caramel coloring is from Sugar.
Also all the “ Sweet Baby Rays” are Gluten Free
Attached is a list of our Retail gluten free products (see list)
If you have any questions please contact me.
I did some further research on Worcestershire sauce and some of the larger brands contained anchovies, so I wrote back to “Ray” to be sure and they responded immediately, what a relief, enjoy allergenistas!
There are no Anchovies in the Worcester Shire Sauce.
There is no fish, shell fish, Egg, Soy, Dairy, Wheat, peanut, or tree nut in the Sweet baby Rays.
On to the food…
I have been working on recipes as part of my internship for the Cooking and Hospitality Institute and this recipe is perfect for cool Chicago fall nights. These ingredients are readily available this time of year, making this dish economical as well as tasty. Enjoy! This soup has some kick to it, if you like less heat, reduce or eliminate the cayenne pepper.
Oh, don’t forget to add the apple and croutons to the top of the soup like I did on the pic!
Butternut Squash Soup
5 slices allergen free bread, cut in squares
2 tablespoons olive oil
1 cup onion, small dice
1½ teaspoons Kosher salt
½ teaspoon ground pepper
½ teaspoon allspice
½ teaspoon ginger
½ teaspoon curry
¼ teaspoon cayenne pepper
¾ cup carrot, small dice
¾ cup parsnip, small dice
1 butternut squash, medium dice
½ cup white wine
1 quart (32 ounces) chicken (or vegetable stock)
1 tablespoon canola oil
2 tart apples, peeled and cut thin
¼ cup brown sugar
Heat saute pan over medium high heat, add one tablespoon olive oil & heat another minute.
Add bread cubes to oil and heat until crispy, split in ½ and set aside.
Mix together salt, pepper, allspice, ginger, curry and cayenne pepper, set aside.
In a large stock pot, add olive oil to heat.
Add onion and cook until soft and translucent. At this point you will want to add about 1/3rd of the spice mix.
Add carrots and parsnip, sprinkle with additional 1/3rd of spice mix, cook until soft, about 3 min.
Add squash and 1/2 of bread, mix with final 1/3rd of spice mix and cook until soft.
Push ingredients to side and deglaze pan with wine and cook until wine evaporates.
Add stock and reduce heat to simmer for about 20 minutes.
While soup is simmering, heat saute pan over medium heat, add canola oil, heat another minute & then add apples and brown sugar to carmelize.
Remove apples from pan and cut into small pieces.Use blender to puree soup, serve in a bowl topped with carmelized apples and remaining bread crumbs.