Soup Season
AS WE MOVE INTO OCTOBER, I really get my engines revved up for hearty seasonal soups after a summer break from making them. Cool mornings are the trigger for me - no question about it.
I made Jenn Segal’s Turkey Chili recipe last week while my youngest son David was in town for a few days. We enjoyed it so much. We also treated ourselves to a pan of Jiffy’s new Hot Honey Cornbread; I’ve tried the Jiffy mix a couple of times. It is a perfect complement to this great chili. And for that matter, so is beer.
Last weekend I had my first squash (acorn) stuffed with apples, rice, and herbs, and decided it was time for one of my favorite fall soups featuring butternut squash, especially with chilly weather in the forecast.
This classic fall soup features butternut squash, carrots, and apples. It’s one of my go-to fall soups, further energized with light touches of cinnamon, nutmeg, and ginger. An immersion blender at the end of the simmer adds pizzazz to the finish, giving it a remarkable “mouthfeel.” Whatever that is? It’s for real, having experienced that last fall at the Boathouse and Burrow restaurants with their delicious soups in Greater Traverse City.
I’m excited to make my version this weekend.
Bob’s Butternut Squash Soup
Ingredients
2 TBS butter
1 cup of various chopped onions
1 sweet potato + 1 russet potato, peeled and cubed
2 cups peeled and cubed butternut squash
2 diced carrots
1 large apple, peeled, cored, and diced
1 quart chicken stock
½ teaspoon of cinnamon, ginger, and a pinch of nutmeg
Salt and pepper
½ cup half-and-half and 2 TBS of cream cheese. (Optional)
Directions
In a large Dutch oven pot, cook the onions in butter until fragrant.
Add all the ingredients and simmer for thirty minutes.
Process the veggies with an immersion blender.
Decide if you will add dairy.
Garnish with your favorite herbs and spices.
Note: Jenn Segal (Once Upon a Chef) is my number one go-to chef.
The above photo is from her website; her kitchen is a lot cleaner than mine.
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