Hi There,
I love this time of year. Not only because God uses His paintbrush to create beautiful colors, but because it's the best time of year for food!! Don't get me wrong, I was just as sad as everyone to see summer go......... however, nothing makes me forget summer faster than the smell of dried leaves and apples! It brings me right to the kitchen where I instantly think about comfort food. Soup, roasts, pies, - anything that takes a long time to cook and fills my house with an aroma that brings me right back to my mother's kitchen.
Soup to me is the classic comfort food. It feels good to cook, good to smell and good to eat. Here is the soup that I usually start the season off with. Butternut squash, with it's creamy texture, is on the top of my soup list.
I forgot to take a picture before we ate it for dinner last night. So sorry........... but you can envision a beautiful pumpkin colored soup that is like velvet to stir...................
2 tablespoons butter
2 tablespoons oil
1 butternut squash - peeled and cut into cubes
2 medium sized onions - chopped
2 carrots - peeled and cut into 1 inch pieces
3 apples - peeled and cut into 1 inch pieces
salt and pepper
2 - 26 oz containers of chicken stock (I use Swanson)
pinch of cinnamon
pinch of dried thyme
2 more tablespoons butter
In a large pot, heat butter and oil. Add onion and carrots and saute for 5 minutes. Add squash. Cook for another 5 minutes. Add apples, and all remaining ingredients except the last 2 T of butter. Cook until all vegetables are soft. Turn off the heat and let the soup sit for about 1/2 hour. If you have an immersion blender, use it to puree the soup. If not, then use your blender, smoothing the soup in batches. Be careful - hot liquid expands so don't fill the blender to the top.
Return all pureed soup back to pot and reheat slowly. Add the last two T of butter and melt right before serving.
This recipe makes enough for you to eat and still have some to freeze.
Enjoy!!
Love,
Beth
