If fashion can have “hot” colors for the season, I find it to be perfectly logical that a kitchen can have “it” vegetables for a season. I’m making a bold statement and declaring butternut squash to be the hottest vegetable for autumn.
Wow, that sounds incredibly lame.
And yet it’s so true. When wracking my brain for tasty and seasonal meal ideas, I keep going back to this flavorful, colorful and versatile fall squash. It’s made its appearance on our table on several occasions this year and it’s only mid-September. We are such fans, our fall garden even has it’s own row of butternut squash.
Far and away my favorite butternut squash dinner is butternut squash soup with apples and carrots served with a hunk of crusty, soft-centered bread. I’ve been experimenting with the basic 5 minute artisan bread recipe with moderate success. The loaves taste great but aren’t looking very pretty.
Back to the recipe at hand.
Butternut Squash Soup with Apples and Carrots
– 1 medium butternut squash (about 2 1/2 lbs), peeled, seeded and chopped
– 3 medium carrots, peeled and chopped
– 1 granny smith apple, peeled and chopped
– 1 large or 2 medium yellow onions, chopped
– 2 TBSP oil (EVOO or coconut)
– 1/2 tsp garlic powder OR 2 garlic cloves, minced
– 1/2 tsp salt
– 5 1/2 cups vegetable broth (or chicken broth)
– 1/2 tsp nutmeg
– 1/2 tsp cayenne powder (optional)
In a stockpot, saute the squash, carrots and onion in the oil until onion becomes translucent. Add salt, garlic and apple. Saute another 5 minutes. Add broth and bring to a boil. Reduce to a low boil, cover. Cook until vegetables are soft, approximately 20 minutes. Using a blender, puree the soup in batches (an immersion blender can also be used). Return to the pot, stir in nutmeg and cayenne (if desired). Keep warm until ready to serve. Garnish with additional nutmeg.
I’ve made this recipe both using the cayenne and omitting. I tend to get a bit spice-happy with the cayenne so taste it as you add because it has some kick. With or without, it’s delicious.