December 22, 2024

Apple-Butternut Soup

Oh!  ‘Tis the season…apple season, that is!  Here in NY State, our farmers grow a huge portion of the country’s apple crop…and it is a GOOD one this year!  We are going apple picking next week but I didn’t want to wait to start with the recipes.  This one, Apple-Butternut Soup, included a few tart green Granny Smith apples. The tartness of the apple along with the sweetness of the squash melded together nicely.  This recipe is simple and easy, (and quick too!) and makes a smooth, thick soup which was very filling and satisfying.  If you would like to keep your soup vegetarian (or vegan), just use vegetable broth.  This soup fits perfectly into our healthy but oh-so-yummy POV, too.  Enjoy!

And please don’t let the task of cutting up the squash scare you off!  Be sure to use a sharp knife and just be careful.  I used a melon baller to scoop out the seeds and all the string-y business.  Here are a couple of pics of the process.

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 Apple – Butternut Soup

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ingredients:

1 large butternut squash (3#), peeled and seeded, cut into 1-1+1/2″ cubes
2-3 tablespoons extra-virgin olive oil, divided
sea salt and freshly ground pepper (I use lemon-pepper blend)
1 sweet onion, chopped small
2 tablespoons finely minced fresh ginger
2 tablespoons chopped garlic (I use jarred)
2 or 3 apples, peeled and chopped
2 quarts chicken stock
1 cup cider (or additional broth)
1 cup water
big handful fresh greens (baby spinach, kale, arugula), sliced thinly

directions:

  • preheat oven to 425
  • line large baking sheet with parchment paper
  • in a large bowl, use just enough olive oil to lightly coat the squash and season well w/ s&p
  • pour seasoned squash onto the baking sheet; spread them out in a single layer…use two pans if necessary (I needed two)
  • roast until just beginning to brown, about 20-25 minutes; remove from oven and set aside

meanwhile…

  • in a 6 quart stockpot, heat 1 tablespoon olive oil and saute onion for 8-9 minutes over medium heat (or  ‘til softened and translucent)
  • reduce heat to low; add ginger and garlic and continue to cook for 1-2 minutes stirring constantly ’til fragrant
  • add chopped apples, cider, chicken stock and water; bring to a boil, reduce heat to a simmer
  • save out a cup or so of the roasted butternut; add the rest to the pot and simmer  for 15 minutes or  so
  • using an immersion blender**, puree soup ’til almost smooth
  • carefully taste and season, if necessary, with salt and pepper
  • place a handful of sliced greens and some of the reserved squash in bottom of bowl; fill with soup

**also can be pureed in a standard blender but be very careful and puree in batches

   ♥      ♥      ♥      ♥      ♥ 

God loves you!   ♥  (Don’t ever forget that!)

♥  coleen

Pease Porridge

Pease Porridge

“Pease porridge hot, pease porridge cold, pease porridge in the pot, nine days old!”

 Yes, it’s a real dish; and, yes, it’s delicious hot (but I would recommend skipping it cold – and DEFINITELY don’t eat anything left out for a week!)  With fall coming next week, I thought I’d beat the rush and share my recipe for Pease Porridge.

Okay, I’ll be honest…this is just Split Pea Soup with less liquid added.  It comes out more like a stew—or even a pudding—when I make it like this.  Same ingredients though — if you want soup, just add 2 more cups of water or broth.  Easy!   You can add other ingredients to it as well – maybe a diced potato along with the veggies, or a smoked turkey leg as well as the ham.  Warm up your belly with this old favorite!

Pease Porridge

Ingredients:

  • 8 ounces of ham, diced (use Soyrizo for a vegetarian version)
  • 1 onion, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 pound bag of split peas
  • 4 cups chicken broth
  • 2 cups water
  • 1 bay leaf
  • salt and pepper

Directions:

  1. In a large pot, saute the ham for a few minutes.  Add the onion, carrots, and celery and stir over medium heat until the onion is translucent.
  2. Add the peas, broth, water, and bay leaf.  Cover and simmer until thickened, 30 – 45 minutes.  Add more water if you like a thinner consistency (or add up to a full two or more cups of water or broth to make split pea soup.)  Taste and season with salt and pepper.

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet