I've been thinking about making a butternut squash soup for a week or two now. Finally, yesterday evening, I got around to it. Unfortunately, I don't have a lot of pictures of my process, but I'll tell you about it!
I peeled and cut up...one butternut squash that was, oh, probably 2 pounds (maybe not that much...forgive me, I'm a lazy...err, intuitive, yeah that's it...cook), 2 apples peeled, seeded and quartered, half a parsnip in chunks and 2 unpeeled cloves of garlic...coated them all with olive and a sprinkling of salt, and roasted in the oven for about an hour. Okay...the temp was, 375 to start but gradually increased to 425 as I realized they weren't cooking quick enough. They roasted for about 45 minutes.
Now...the question becomes...should I even be giving instructions on how to make this soup since I didn't really keep track of the details?? *sigh* If it's too annoying, please just enjoy the couple of colorful pictures!
Okay...so...while the veggies/fruits were roasting, I chopped half a large onion and sauteed it in olive oil with some chopped fresh sage (from the garden...oh yeah!) and a stick of cinnamon. I let the onion get a bit carmel colored, but not really brown.
When the veggies were soft, I took the pan out, removed the skins from the garlic cloves and proceeded to mash the lot in the pan. The mashed veggies then went into the food processor, about a third at a time, and got whirled with vegetable broth (I used a quart total) and then it all was put into the pot with the onions. By this time the consistency was smooth and creamy, but a little thick, so while it was coming up to a simmer on the stove I added a little white wine to thin. The tart wine was a nice complement to the sweet squash. After seasoning with salt and pepper to taste, it was ready to eat. I crumbled some feta on top for garnish, and voila! The soup had a nice combination of flavors and, minus the feta could even be vegan.
Oh, and on the side... I had some leftover lentil cakes I made the other day, topped with red pepper "pesto" (from Costco, no less...but it's made with organic olive oil, so I'm good with that) and sauteed sprouting broccoli in olive oil with garlic and walnuts.
And there you have my autumn supper!
(p.s...there's a picture of persimmons below...there are no persimmons in this supper, I just liked the picture and am very pleased my tree is producing so much this year)
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