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Archive for September, 2011

Alliteration, yay!  I know it’s been awhile (I think I say that every post and I’m sure that’s obnoxious, sorry), but I”ve been busy busy busy.  Actually, this weekend is the first weekend in September that I’ve been home, with absolutely nothing on the agenda.

That, combined with the incoming cooler weather (THANK JESUS), has put me into fall food mode, big time.  Faced with an abundance of happy root veggies in my CSA delivery this week, I did what any slightly insane home cook would do. I made soup. And while I know a pot of soup might not be a ‘feast’ to some people, this orange, velvety, creamy and healthy (mostly!) concoction hit the spot.

Disclaimer: there was so much winging it happening as I made this.  I literally was digging through my fridge for things to use up.  Thankfully, the results were top-notch.  Not to toot my own horn or anything (TOOT).

Butternut Squash (& Friends) Soup

You’ll Need (serves 4)

  • 1 small butternut squash
  • 1/2 a medium onion, sliced
  • 2-3 small sweet potatoes (I had CSA sweet potatoes, which are extra-small. I used 4.)
  • 4 carrots
  • 1-2 cloves of garlic
  • 1 apple, peeled, cored, cut into slices
  • Veggie/Chicken Stock, or water
  • Cayenne Pepper
  • Sour Cream (optional, but you should know by now that Dairy is NEVER optional for me)
  • Extra Virgin Olive Oil for drizzling
  • 2 pats of butter

To Do:

  • Peel sweet potatoes and carrots and half the squash, scooping out the seeds
  • On a baking sheet, toss slices of apple, onion, potatoes, carrots, and garlic clove (you can leave the skin on) together with S&P and a healthy drizzle of EVOO
  • On the same sheet place halved squash face down, with pats of butter under each half
  • Bake at 425 degrees for approximately 35 minutes, or until veggies are soft & carmelized.
  • Scoop out squash and cut veggies into smaller chunks,  dump into a soup pot (squeeze the roasted garlic out of its skin before adding)
  • Over low heat, add stock or water until veggies are almost covered
  • Using an immersion blender (if you don’t own one, go buy one, right now. They are cheap and AMAZING.) whizz veggies and stock together until all chunks are gone & soupiness is achieved.
  • Continue adding stock/water and whizzing until you get your preferred soup consistency.
  • Add a shake of Cayenne pepper (how much is up to you, but the heat balances out the sweetness of this soup)
  • Add two spoonfuls of sour cream (or more! No judgement here)
  • Whiz once more for good measure, ladle into bowl, eat with crusty bread

I unfortunately didn’t remember to take photographic evidence of this soup, but it  is such a pretty autumny orange color. Imagine the beta-carotene in this puppy!  Off the charts.

Also, let me once again say: IMMERSION BLENDER. Here, this is the one I have. It comes in lots of pretty colors.

Cuisinart SmartStick Immersion Blender

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