I’ve always hesitated when blogging about recipes, and not just because there are scores of great food blogs at every link. My reticence comes from my taste in food; I like things simple and without a lot of seasonings. Honestly, what I eat is somewhat basic and most of the time there are so few ingredients that I feel odd calling it a recipe. I didn’t always eat like Ivan Denisovich, but I find the longer I avoid processed foods, the more unpalatable they become. (Not counting Dairy Queen, of course. Dairy Queen is awesome. ❤)
This butternut squash soup is a great example. I made it because Mikey’s cold induced asthma is in full force. I wanted him to have something high in vitamin A, tasty, and in season. Cheap wouldn’t hurt, either. Oh, and fast. Brainless, even, since we were up all night with him. I could not have read a recipe today had it been downloaded into my thick head via USB port. (He had a breathing treatment today and is doing much better.)
I wish I could say Mikey slurped up the soup with abandon, but he didn’t. He doesn’t have much of an appetite right now, and lately he has been a bit of a picky eater. Odd, since he has always been so agreeable to trying new things. He ate less than half before calling it quits. Nicholas loved it, though, so my poor soup can claim one endorsement.
Butternut Squash Soup
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 1 Jazz apple, peeled and cored (it’s what I had, but I imagine any medium sized apple would work)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cups chicken stock (I used homemade, so this is an estimation of volume)
- Garlic, to taste
- 1-2 ounces heavy cream, optional (I had some left over from another recipe and didn’t want it to go to waste.)
- Herbamare (Salt and freshly ground black pepper is fine)
Cut apple and squash separately into chunks, about 1-2 inches. Add olive oil to large pot, followed by onion. Cook until soft, about 6 minutes, and then add the apple. Cook for an additional 2 minutes. Stir in cinnamon and garlic and cook until both scent the room, about 30 seconds. Add squash and stock. Bring to a simmer and cook until squash and apple is tender, about 15 to 20 minutes. Remove squash and apple chunks with slotted spoon and place in a blender and puree. (An immersion blender would be even better. Don’t be like me and forget to charge yours.) Return blended squash and apple to pot. Stir in heavy cream and season with herbamare or salt and pepper. Serve.