This past weekend, I visited a farmer’s market in the historic downtown section of my Southwest Florida stomping grounds. Even though autumn in my neck of the woods doesn’t necessarily mean colorful leaves and blustery wind gusts, we beach babes still get into the seasonal spirit.
So, – like I was saying before I went off on a “Floridians love this time of year too” tangent – I went to a farmer’s market. And I came home with an butternut squash, a bag full of apples, and other freshly-picked, locally-sourced fall-ish produce.
Then, I set to work putting these farmer’s market finds to use. And if you’re gonna whip up some autumnal comfort food, you might as well do it right. You might as well make soup.
Butternut squash soup. Butternut squash soup with apples. Sprinkled with aromatic spices on top. Warm, hearty, soothing. Ahhhhhh!
So, yeah. From my “fall friendly” kitchen to yours…here’s the recipe:
- 4 cups vegetable or chicken stock (low sodium)
- 1 butternut squash (peeled and cubed)
- 1/2 red onion (chopped)
- 1 apple (peeled and chopped)
- /2 tbsp. ground nutmeg
- 1/4 tsp. black pepper
- 1/4 tsp. sea salt
- Combine the butternut squash, apple and union cubes in a medium-size pot, then pour in the vegetable/chicken stock.
- Cover the pot and place it on a stove-top burner, then turn the heat up to high until the stock has reached a rolling boil.
- Uncover the pot and reduce the heat to low, then let this mixture simmer for approx. 10 minutes, or until the squash is tender.
- Remove the pot from heat and pour this mixture into a blender, then puree until the soup is thick and smooth.
- Pour the soup back into the pot and turn the heat on low, then simmer for a few extra minutes, while stirring constantly.
- Season with salt, pepper and nutmeg, then give the soup another quick stir. (Side note: I also found that tossing in 2-3 packets of organic Stevia added a lovely sweet and savory combination to this recipe.)
- Serving Suggestion:
I prefer my winter veggie soups on the slightly sweet side, so I mixed 1/4 cup plain coconut milk into the soup, which added some creaminess to the texture and perfectly complemented the squash’s already nutty flavor.