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« on: October 16, 2010, 06:07:37 AM »
I bought a ton of butternut squash and apples at the farmers' market last weekend and made soup out of both.
My recipe is more like this:
3 small butternut squash (or 1 large one), peeled and diced into evenly sized pieces
3-4 apples, diced into the same size pieces as the squash
1 large onion, diced
3T grapeseed oil (I like grapeseed oil because it doesn't add a lot of weird oil flavor to the dish)
4-5 cups veggie stock
nutmeg, white pepper, cinnamon, and ginger to taste
heavy cream to taste, to thicken it up and make it creamier
Saute the onion in the oil in the bottom of the stock pot. Add squash, apples, and stock. Bring to a boil, then reduce to a simmer until the squash and apples are soft and cooked. Blend that shit (I bought an immersion blender last week and it's quickly becoming my best friend). Season to taste with nutmeg and white pepper, and a TINY BIT of cinnamon and ginger. Allow to simmer for a while, stirring occasionally. When it's done, add a little heavy cream to it. It makes it so creamy and awesome. Fuck. Best fall food.