It was 60 degrees outside today. We walked to the library without hats and coats and the snowdrops are up. It hardly seems like soup weather. I know, however, that this is just a crazy weather day and that it is going to get cold again, right?
In a fit of beginning of the week productivity I made several meals earlier this week and this soup was one of them. I got the recipe here, but as usual I made some modifications according to what we had available.
Aren’t these tiny little butternut squash so cute? Maybe it’s hard to tell the size from my photo since there is no scale, but they are about the size of my hand. We didn’t get a good garden yield this year, but did get a few butternuts. We planted them sort of at the last-minute and the ground wasn’t well prepared. Maybe that’s why they are a bit stunted.
Butternut Squash apple Soup (with my modifications)
- 1 medium yellow onion, chopped
- 3 carrots, chopped
- 2 Tbsp olive oil
- 1 butternut squash, peeled, seeds removed, chopped
- 1 buttercup squash (this is NOT necessary, but we had it left from our garden so decided to throw it in)
- 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio) I also used a red apple of some variety, probably Gala
- 3 broth
- 1 cup water
- Pinches of nutmeg, cinnamon, cayenne, salt and pepper, and chili powder
1 Heat the oil in a large sauce pan. Add onion and cook taking care not to let it brown. Add carrot- sauté for 5 minutes, turn the heat down if the vegetables begin to brown.
2 Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot.
3 Add salt and spices to taste, and garnish with chives or parsley.
4. I sometime also add a bit of yogurt to the soup, but be careful not to add too much that you dilute the delicate flavors of nutmeg
I actually doubled this recipe because we all love it so much. It works fine to double it.