In Recipes

Butternut Squash & Apple Soup


We finally got our hands on our first Farm To Table Harvest Box a few months ago, and it rocked my world!

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Mainly because I love supporting local farmers, but also because the farmer’s markets were we are, in North Carolina, are not very close, or quite up to par with those we had in San Diego.

I sort of got spoiled having one of the best farmer’s markets in SD and 3 health food stores walking distance from my house. I could seriously cry about it, that’s how bad I miss that, but whatever, who needs a farmer’s market and awesome grocery stores anyway, right? 🙁

Well at least I have my Farm To Table awesomeness to sort of make up for that. Now we just need to get a storage freezer so we can buy a grass fed cow and we will be set!!!!

Anyyyywayzzzzzz, the whole point of this was that in my Farm To Table box they had an awesome recipe for a butternut squash soup using some of the ingredients in the box. How cool is that!!!!

So of course I made it and to my surprise my husband  LOVED it! So I’ve made it a few times since, once for friends, and again for us, so I thought I would share it because IT’S SOUP SEASON!!!! Ugh so exciting!

So sorry for the delay in posting this, and if you’re not over squash by now give this bad boy a try!

Serves 6-8 bowls

Ingredient’s:

  1. 1 large butternut squash, cubed
  2. 2 apples, cubed (they gave us Arkansas black apples, but any red apple should do)
  3. 1 medium onion, diced
  4. 1 cup heavy cream
  5. 4-8 cups chicken stock (I used chicken broth and bone broth, you could also use vegetable I bet)
  6. Small handful of fresh marjoram, thyme, and sage, chopped finely (I didn’t have these fresh so I used dried and about 1 TBS of each)
  7. Bit of oil ~2 TBS

Directions:

  1. Warm soup pot over medium-low heat.
  2. Add oil and onions to pot, season with salt & pepper, and saute until tender, about 5 minutes.
  3. Add squash and apples, dash of salt and pepper, and enough stock to reach the top of the vegetables.
  4. Bring to a simmer over medium-high heat.
  5. Reduce heat, cover and simmer gently until squash and apples are tender, ~ 15 minutes.
  6. Add herbs and cream and warm soup.
  7. Remove from heat and use an immersion blender or conventional blender to puree the soup until silky (if using a regular blender you will half to section it out to blend.)
  8. Gradually add more stock if necessary.

That’s about it for this guy. Oh and I did try freezing leftovers and they were fine after I reheated them on the stove.  🙂

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