Butternut Squash Soup
This soup combines the best of what the fall culinary season has to offer— apple and root vegetables, and a smattering of herbs still standing proudly in the garden.
Smooth and creamy, the gentle flavors pair well with almost anything. Try it for breakfast, with a salad or a hearty piece of bread for lunch— serve it up to kids as a healthy afternoon snack, or to accompany a more substantial dinner.
It’s a perfect dish for our still warm and sunny beach climate, where fall quietly enters, often unnoticed. The combination of ingredients heralds the return of this season, providing us with grounding and nourishing energy. But it’s so mild that it still feels like a delightful choice the next time the thermostat hits 80, and it will.
The soup stores and reheats well.
· 1 butternut squash, peeled, cubed, and deseeded
· 1 potato, peeled and cubed
· 1 yellow onion, peeled and sliced thinly
· 1 very large, fat carrot, chopped
· 1 peeled, cored, and sliced apple
· ¼ cup brown sugar
· 1 cup grated cheddar cheese
· 1 cup whole milk or heavy cream
· sea salt
· freshly ground black pepper
· scallions, fresh thyme, or fresh parsley (optional)
· vegetable, chicken stock, or bone broth
In a large pot, combine all of the chopped vegetables, and add enough stock to barely cover them. Turn the gas up to high, and when it starts to get hot, reduce the heat to a simmer.
Cover the pot and cook the vegetables until they are tender. Turn off the gas, and while the soup is still hot, use an immersion blender to blend the soup until it’s smooth, creamy, and lump-free.
If you don’t have an immersion blender, carefully transfer the soup into a stand blender and puree it in batches, allowing it to cool first to avoid burning yourself.
Return the soup to the pot, and while it is still hot, but with the burner off, add the sugar, cheese, and milk. Stir until the cheese melts. Add salt and pepper to taste, and garnish, if desired, with chopped green scallions, chopped fresh thyme, or chopped fresh parsley.
