i realize by now everyone’s gasped and pinned and ooh’ed and aah’ed and gorged on all things pumpkin, but around here we’re just getting rolling on enjoying our winter squashes. (heck, it’s 85 today and i’m going to lower the blinds, crank the air, and pretend we’re wearing our sweaters later!)
i found a recipe this week for a butternut squash soup and decided to adapt my own for a somewhat-speedy weeknight dinner that tasted like it had simmered for hours and hours.
truth is, i’d planned to have this bubbling away in the slow cooker when my mom-in-law arrived for a visit, but i
was-cleaning-like-a-madwoman got a bit busier than anticipated and forgot to put it in the crock!
thankfully she’s gracious and i’m an on-the-fly girl so we whipped it for a nourishing, if a bit late, dinner.
want my “quick” version? here you go!
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 2 large butternut squash, peeled and cubed
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 red onion, finely chopped
- 3 cloves garlic, minced
- 1 quart vegetable stock (or chicken broth)
- 1 chopped apple, skin on is fine
- sea salt and black pepper to taste
- large grain sea salt or kosher salt for garnish
- optional: dairy-free milk or heavy cream
- Melt butter and olive oil in a large stock pot or dutch oven.
- Saute squash, onion, and garlic with herbs until it begins to caramelize.
- Add apples and remaining ingredients and simmer thirty minutes, covered, or until squash is fork-tender.
- Remove from heat and use a hand-held stick blender to carefully puree the soup.
- (If preferred, you can CAREFULLY process in small batches in a blender or food processor.)
- If needed, a little milk or cream can be added to thin soup.
- Season to taste and serve with a sprinkle of coarse sea salt.
click here to see the original recipe!
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