This recipe combines two great things: Butternut squash soup (which happens to my favorite), and a clever way to use produce that is in season. “How can anything be in season when Kingston is currently experiencing a blizzard?!!”, you ask? It’s amazing that anything can overwinter and taste just as great as when it was harvest, just maybe a little more wrinkled. What better way to pay respect to these amazing vegetables than to whip up this recipe?
* The squash, onion, carrots, and apples can all be found at a farmer’s market or store that sources local produce (eg. Tara’s or John’s Deli in Kingston)
1 medium butternut (or acorn etc.) squash
1 small onions, chopped
2 tbsp butter
1 celery sticks, diced
1-2 carrots, diced
2 large apples, peeled, cored and chopped
4 cups of chicken stock or water
A dash of some or all of the following:
ground pepper, salt, thyme, oregano, basil,
more cinnamon/nutmeg/allspice etc…
1/2 tsp grated fresh ginger
Half the squash, scoop out the innards, and slather a 1/2 tbsp of butter and a sprinkle of cinnamon and allspice on each half. Pour a bit of water in the bottom of a square glass dish, place the squash face up, and cover with tinfoil poked with holes to let steam escape. Bake at 400 degrees C for 45 min.
Meanwhile, fry the onion and garlic in in the bottom of a pot until golden and soft. Add celery , apples and carrots, and pour in 4 cups of chicken stock (or veggie). If you don’t have stock (like me), just add water and a bit of salt, or some soup mix from Soup in a Cup sans noodles 🙂
Add spices and ginger and bring to a boil. Once boiling, scoop out the squash and add it. Lower heat to medium and boil for approximately 10 minutes or until squash and apple are soft and it all smells awesome. Now for my favorite part: Remove from heat and purée in batches!
Eat it with crackers and cheese, or with bread for dipping. Happy eating!
Recipe loosely based on http://onehundredmilemel.blogspot.ca/2010/11/winter-soups-part-iii-apple-and.html
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