Normally this is where I’d have a random story about my life and eventually it would lead to a story that would tie in with whatever recipe I attached at the end of the post.
This soup is too good.
I’m not going to waste your time with a story.
I’ll just say, when my sister and I get into the kitchen together, beautiful things happen.
It seems like months since Megan and our mom were out to visit, but it was only last weekend that we made this heart-warming soup. It combines all the good things about fall like squash and apples and cinnamon.
Butternut Squash Soup
Serves 4 (or 6 with sides)
1 butternut squash, peeled and cubed
1 large sweet potato, peeled and cubed
2 small apples or 1 large, sliced
2 cloves garlic
1 carton vegetable stock (32 oz)
1 small piece of parmesan rind (about ½ by 2 by 2 inches)
1 T fresh sage, chopped
¼ cup heavy whipping cream
1 t pumpkin pie spice
1 t cinnamon
Preheat oven to 400 degrees.
Toss squash and sweet potato with olive oil, sprinkle with salt and pepper, and add apple slices. Roast in oven for 45 minutes or until vegetables are soft.
About half an hour after putting the squash in the oven, add a splash of olive oil, the garlic, and the onion to a large pot and bring to a simmer on the stove. Cook, stirring occasionally, until the onions are translucent, then add the parmesan rind and vegetable stock.
Remove veggies from the oven and add to the pot.
Bring to a boil and add sage.
Reduce heat, remove parmesan rind, and with an immersion blender carefully puree the soup until it achieves a mostly smooth consistency. The consistency of the soup depends on personal taste, so blend it until it feels right for you. You may also do this in a regular blender or a food processor, but please be careful with the hot liquid.
Return to the pot and add cream, cinnamon, pumpkin pie spice, salt, and pepper to taste.
Add any additional notes here.