Monday, November 24, 2008

Fall Soup

Roasted butternut squash and apple soup... Because the squash and apple are roasted with garlic and onion this soup is a great mix of sweet and savory.

1 medium butternut squash (skin and cut into 1 inch cubes)
1 granny smith apple (skin and chop)
1 fuji/braeburn apple (skin and chop)
2 cups of chopped onion 
2 tablespoons garlic
1 teaspoon sea salt
2 tablespoons olive oil
2-3 cups vegetable broth (depending on how thick you want the soup)

Toss together all ingredients but the vegetable broth and roast in a deep pan until squash is soft.  Let cool down for a bit then blend in a food processor or blender while gradually adding the vegetable broth.

1 comment:

vhamster said...

I made this soup tonight for dinner. I was in a very experimental, joyful cooking mood (probably my psyche making up for not really getting to cook tomorrow for Thanksgiving). I decided to try a couple variants and see what I could come up with.

The first variant was a happy accident. As I was adding the broth to puree the first half of the batch, I noticed that it smelled like Thai food. I sniffed and sniffed and wondered if maybe it was the garlic, but that didn't seem right. I tasted it and it even TASTED like Thai food. Now I was super confused. Then I realized that, from my pantry, I'd grabbed not vegetable broth, but College Inn brand Thai Coconut Curry culinary broth. I did some quick improvising and came up with an extremely yummy variant I am quite proud of:

After pureeing with the Coconut Curry broth, I added:
1 can coconut milk
3-6 stalks dried lemongrass (soaked in warm water and coarsely chopped, or you could sub 3-6 inches fresh)
Juice of one lime
Simmer on low for 30-45 minutes. Garnish with a sprig of cilantro. Yummy yum yummers!

The second variant was more what I'd planned on making. I added chicken broth as I pureed (all out of veggie broth, oops!), then added:
1/4-1/2 cup organic half and half
3 T butter
1-2 t dried sage
1/2-1 t dried thyme
I went by taste, so I'm not sure of exact measurements. Simmer on low for 30-45 minutes. Garnish with a swirl of half and half. It ended up being a very savory, autumnal soup that was reminiscent of my fave squash soup from Nettie's here in SF. It turned out almost exactly as I imagined!

Both soups went great with the pomegranate ham steak I served as an entree. If you want to try either variant, remember these amounts are when using HALF the roasted mixture, so if you do a whole batch you'll have to double the new ingredients.

Thank you so much for cracking the recipe for Eat Local's delicious squash & apple bisque. It made a great platform for some fearless experimentation.

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