It started. The snow. As I write this, it’s gently falling outside of our window. If this was North Carolina I would give a pleasant little squeal of “Ooh pretty! Snow day!”. But this is Vermont so instead I shiver and sigh, “Here we go. Buckle up.”
Ever since we formally announced our move, its seems like all conversations with friends and family have turned to snow. “Brrrr… don’t forget to layer” “I hope you like to ski.” “We’ll visit in the summer, ok?” “Hope you have four-wheel drive.”
You people have given me a complex and today the impending day has come, the first sign of flakes, and all I can seem to think of is soup. So I yelled upstairs to the kitchen, “Babe!!! We need soup recipes.” To which he replies, “Don’t worry. I got you.” So today, we’re turning on the heat and letting loose on our first soup recipe:
Creamy Butternut Squash, Apple and Sage soup.
Ingredients – base:
- (3) small to medium apples, cored and chopped
- (1) large yellow onion, chopped
- (1) 3 pound butternut squash, cored and chopped into quarters as seen below
- (1) pint of organic heavy cream
- (1) clove of garlic, minced
- (1) medium carrot, diced
- (2) medium white or yellow potatoes, diced
- (4) tablespoons of olive oil
- (1/4) cup of white wine
- (8) cups of water
First, let’s get our squash ready to roast:
1. Preheat your oven at 375 degrees.
2. Never broken down a squash before? Here’s a crash course.
3. Add (3) tablespoons of olive oil to your squash and mix well by hand.
4. Pour your squash onto an ungreased sheet pan.
5. Liberally salt & pepper and place in the oven.
6. Roast for 40 minutes. After 20 minutes, turn over your squash pieces and rotate your pan 180 degrees to help cook evenly and continue roasting for 20 minutes.
7. Meanwhile, in a large pot, add olive oil, carrots, and garlic.
8. Saute on medium to medium-high until you start obtaining a little color on your onions.
9. Once onions begin displaying color, add your potatoes and apples. Saute for (3) minutes.
10. Next, add white wine to deglaze your pot. Simmer for (6) minutes.
11. After simmer, add 6 cups of cold water, keep your heat on medium and cover. Continue simmer for 20 minutes.
12. Once your squash is done roasting to deliciousness in the oven, add to your pot. After you add the squash add another (2) cups of water and turn your heat up to medium-high. Remove from stove.
Ingredients – spice goodness
- (1/2) teaspoon of ground cinnamon
- (2) teaspoons of ground nutmeg
- (1/4) teaspoon of ground allspice
- (1/4) teaspoon of red pepper flake
- (1/4) teaspoon of ground black pepper
- (3) tablespoons of fresh sage, chiffonade
- salt to taste (normally 1 – 2 teaspoons)
13. Next, time to add your spices. Add your cinnamon, salt to taste, ground nutmeg, ground allspice, red pepper flakes, black pepper, sage,and heavy cream.
14. Return to stove for 20 minutes on medium to medium-high, stirring consistently.
15. Want a thicker soup? Add a little roux (1/2 butter, 1/2 flour) .
We added about (3) tbsp to our soup approximately three minutes before our soup was done.
(Hint: We keep ours in our fridge and just scrap out by fork as need.)
16. Spoon it out. Add a little fresh shaved Parmigiano Reggiano if you please. Slurp up, warm up, and enjoy.
(We paired ours with fresh multi-grain Red Hen bread. Delish!)
Until we eat again,
A + H