The end of the season for a local farm where we bought our produce weekly this year was bitter sweet. Bitter because our weekly trips to the farm where we'd buy the freshest and best organic produce were coming to end as winter approached. But sweet because it meant we could stock up for the cold days with harvest veggies - from a giant bag of kale to 10 pounds of onions- at a discounted price.
Butternut squash is always a staple vegetable this time of the year in the Spears' household so we didn't hesitate to buy 6 from the farm. They last for months and can be used in a variety of ways. One of our favorite is soup. Roasting the apples, onions and squash fills the house with a warm, delicious aroma.
It's a simple yet hearty dish that lasts for days. Jonathan does not measure when he cooks so measurements are the best estimate. Taste and use spices to your preference.
Butternut Squash Soup:
- One big squash
- 3 medium to large apples
- 2 large onions
- 1 tsp cayenne or to taste (optional if you want it to be a little spicy- which is a nice contrast to the sweet)
- 1 tsp cinnamon
- Salt and Pepper to taste
- 1-2 TBSP avocado/grapeseed oil (or oil of your choice)
- 4-6 cups of vegetable broth* (more or less depending on how thick you like your soup)
- 3 TBSP of molasses or more
- Couple spoonfuls of plain Greek yogurt (optional)
Cut up the squash, apples and onions and put into large bowl. Mix with cayenne, cinnamon, salt, pepper and oil. Roast at 425 degrees for 45 minutes. Put the vegetables in a blender and mix with broth until smooth (you will likely have to do this in batches). Simmer in a large pot, add more broth if needed, and drizzle with 8 swirls of molasses. Add the yogurt if using. Salt and pepper to taste. Simmer for 45 minutes. Enjoy!
*We use homemade vegetable broth for this and I highly recommend it. It's super easy, delicious and full of nutrients. It's also a great way to get the most out of your food. Simply save vegetable scraps in a freezer bag (carrot tops, greens, carrot/ginger/potato/onion peels - pretty much anything). Sauté a small amount of chopped onion, celery and carrot peels in a large pot for 4-5 minutes. Fill the pot 3/4 of the way with veggies and add water until full. Bring to a boil. Simmer on low for 45 minutes. Broth can be stored in the fridge or freezer.