Sunday, October 24, 2010
Butternut Squash and Apple Soup
This is a delicious soup that combines all the ingredients available in the fall.
First, go to the herb garden and clip a bunch of purple sage. Actually you can use any color of sage, it just happens that purple is what is growing now in our garden!
Put the sage into some water until you are ready to use it.
Gather the rest of the ingredients together. Keep in mind that I doubled this recipe when I made it because the freezer is a wonderful source of fast food!
Now it is time to start chopping 4 medium onions. You can use any color, but again, purple is what was on the farm today.
Once the onions are cooking in some butter and a little olive oil in the soup pot, start cutting the 2 butternut squash. They are easier to cut than pumpkins and the butternut have small seed cavities. I found it easier to cut then in half and then in slices before peeling.
Add the butternut squash to the soup pot with the onions and let them cook together on low heat for about 10 minutes.
While you are waiting, core and chop 2 apples, and mince about 4 or 5 leaves of the sage. Then add them to the soup pot.
Next add 10 cups of chicken stock. If you don't have homemade chicken stock this one is a good stand in and it isn't too salty. These two boxes contain 8 cups, so just add two cups of water.
Once the chicken stock is in the pot, bring it to a boil and then reduce the heat to simmer. Let the soup simmer until the vegetables and fruit are soft.
Get the blender ready for the puree party! You will also need an extra pan to put the puree into while you blend the next batch.
After all of the soup has been pureed, combine the silky smooth tastiness back into the soup pot for the final touches of seasoning with salt, pepper, and Trader Joe's 21 Seasoning Salute! (Thanks Mom!)~
Serve with biscuits fresh out of the oven and peach butter, or crusty bread and butter. Enjoy with your family over candle light!