sweet, soup!

We’ve fallen into a chilly Autumn, and if sick season has also taken you as its coughing little victim, you might appreciate my impromptu, weeknight-friendly Sweet Squash Soup.

Despite disappointment over my usual onion and chicken broth supply, this came together in very few ingredients—delicious still. Lucky for us! I only used on-hand items from Saturday’s trip to the farmer’s market, so feel free to experiment with whatever lingers in your fridge.

 

Lindsey’s Sweet Squash Soup

makes 4 generous servings

1 butternut squash

1 apple

2 pears

2 cups vegetable or chicken broth

1 cup apple juice

1 tbsp. canola oil

Roast the fruit and squash.

Cut the squash into roughly 1″ pieces. Cut the apple and pears into slightly larger pieces, especially if they are a bit ripe.

In a bowl, toss the veggies and fruit with the canola oil, and a generous sprinkling of coarse salt and ground pepper. Roast on a baking sheet for about 15 minutes at 425F, or until tender and slightly brown.

Puree and Season.

In a pot, combine the roasted vegetables with the broth and apple juice or cider. If you have an immersion blender, puree away! If not, simply combine the roastings and broth directly in a blender.

Once pureed, taste for level of deliciousness. If you find the soup too thick, add broth or water and blend again—you’ll find the single apple adds plenty of sweetness to the soup. I added about a cup of water at this point, and the soup remained rich in flavor. Add salt and plenty of pepper, it’s perfect against the sweet apple.

sweet squash soup with parsnip fries

If you’re craving a simultaneous side and have root veggies in the cupboard as well…

Rosemary Root Veggies

These, again, are simply ingredients I had lying around. They would be beautifully enhanced with an onion or two.

Combine cut potatoes, parsnips, or whatever root veggies you might have with a generous tablespoon or two of olive oil and fresh rosemary. Roast in the same 425F oven as the soup ingredients, and allow these to continue roasting as you finish the soup. They should be brown and tender in about 20-25 minutes. If not, I never hesitate to crank up the oven!

Dress fresh greens with lemon and a bit of olive oil and you’ve completed one fast, fabulous meal.

This sweet soup is husband and kid-friendly. I hope you love it, too.

do you enjoy A Pear to Remember? ever tried a recipe you’re pretty darn proud of? pass it on!

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2 Comments

Filed under budget, dinners, health, lickety-quick

2 responses to “sweet, soup!

  1. Alice

    The soup sounds great, but I couldn’t help but notice the beautiful, colorful tablecloth with pear patterns in the background. Looks like a great find!

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