>> Monday, October 20, 2014
Would you believe that when I started this blog back in 2009, I had absolutely no idea what it meant to cook seasonally? I’d go to the grocery store, pick up whatever looked good that week, and make whatever recipes interested me at the moment. Instant gratification at its finest. I can’t really blame myself, though. That’s how the store system is set up -- we can have it all if we want, whenever we want.
SWEET BUTTERNUT SQUASH SOUP
- 3 medium butternut squashes
- 2 large onions, chopped
- 1 bulb (or 4 huge cloves) of garlic, chopped
- 2-3 large apples, chopped
- Cinnamon, to taste
- Sea salt + black pepper
- Preheat your oven to 375 degrees F. Place an safe bowl with a few inches of water in it on the bottom of the oven.
- Wash your butternut squash, then chop off the top, cut in half, and scoop out the seeds. Rub down with olive oil and sprinkle a little salt and pepper before placing halves face-down on a cookie sheet to bake for around an hour, checking periodically for done-ness. (Just needs to be soft enough to scoop out of shells).
- Once your have your squash meat set aside, heat some olive oil in a large stock pot over medium-high heat. Add in your onions and garlic and cook until translucent before tossing in apple chunks. Cook until softened.
- Since you’re making a large amount of soup, you’ll need to puree in batches. Add around half the squash meat, half the apple mixture, and a few cups of water to a blender and blend until smooth. Repeat with what’s leftover. You can add however much (or little) water as you like. In fact, I leave it up to you since you might also want to reserve some of this puree for baby -- and a bit thicker is nicer for baby food consistency.
- Return everything to the stove to season with the salt, pepper, and cinnamon powder. I did around a tablespoon of salt, a teaspoon of black pepper, and a teaspoon of cinnamon.
- You may also wish to stir in additional water at this point to achieve your desired consistency. Just add about a half cup at a time and stir well to incorporate.
- Serve with crusty bread on the side. Freeze leftovers using this simple method.
- Use you can whatever apples you have on hand -- but I’d say the juicer and sweeter the better because you really do taste them in this recipe.
- As noted above, you can use this soup as baby food as is or even after just pureeing with less water for a thicker consistency. To freeze, portion into 1-ounce cubes and once frozen place in a freezer bag for storage. Let thaw and/or warm before serving.
- You can also use other winter squashes like delicata and acorn in this recipe -- the size will impact the yield and ratio of squash to apples. So, maybe three to four large delicata and 4 acorn squashes.
- If you don’t like cinnamon or want to change the flavor, I recommend using curry powder much like we do in our Delicata Mac and Cheese recipe. Curry powder marries well with squash. Smoked paprika, too. Yum!
And head to Writing Chapter Three for a peek into the kitchen in progress. Last weekend, I painted the cabinets white and -- this weekend -- I hand-painted the tile backsplash this weekend. Some notes on how I did it, what I used, and if I like it (or not). Things are certainly coming along! Can’t wait to share the finished kitchen with you guys!
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