Falling Back Into Soup Season


Autumn is my FAVORITE season! Not sure if it's the nostalgia of "going back to school" season, or the end of the muggy New York summers, but I sure am glad fall has arrived.


This is the time of year when the best veggies hit the market shelves! I'm talking beets, brussels sprouts, sweet potatoes, squash and more. Roasting vegetables, especially these varieties, make an easy side dish to any meal. But as the weather gets chillier and chillier, only one thing comes to my mind- soup :)


Soup has been part of our culinary history for millennia. It's easy to make, requires little setup and tools, and can be left on the stove top (on low) without too much worry. My favorite fall soup is butternut squash soup; it has a creamy consistency without the addition of cream, and has a sweet yet savory flavor. Mmmmm I'm getting hungry just thinking about it! I love to pair this vegetable with apples and rosemary for my soup to give it a complex profile that keeps me wanting more.



Apple Butternut Squash Rosemary Soup

Ingredients:

  • 1 medium onion, chopped

  • 1 large butternut squash, peeled and cubed

  • 2 sweet apples (I used gala), peeled and cubed

  • Turmeric

  • Cayenne peper

  • 1 tablespoon rosemary, chopped finely

  • Salt

  • 5 cups vegetable broth

Directions:

  1. Sautée onions in a large pot until translucent and tender

  2. Add in apple and butternut squash, and spices. Cover pot and cook for about 10-15 minutes, or until fork tender.

  3. Add in vegetable broth. Bring liquid to boil and reduce to simmer for 15 minutes, or until squash is able to be blended.

  4. Taste your soup! What does it need?

  5. With an immersion blender, blend all ingredients in the pot with the stove off. You might need to use a regular blender to get all the bits combined.

  6. When the mixture is completely blended, simmer for an additional 10 minutes or until you reach the desired consistency. The longer the cook, the thicker the soup. If it becomes too thick, just add in some more stock.

  7. Allow to cool and enjoy! Garnish with roasted pumpkin seeds and parsley

You might notice that I don't put in amounts for spices and flavorings. This is so you can get more familiar with the profiles of each and see what you like. Cooking is very personal and everybody differs in how much of each they like (I love turmeric, others don't). So start low and go slow, and don't forget to have fun!


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