Autumn Soup!

My apologies for not posting in here more. It only reflects what’s really been happening in my life – I’ve not been around the house much lately except to sleep, and that doesn’t leave me much time for cooking. The housemates have been handling most of the CSA veggies.

But it’s Autumn, and the early snows have us turning a corner in the CSA. Our shares will continue through the first week of December, but the summer veggies (like tomatoes and eggplant) are gone, and now we are facing our first in many weeks of squash and other hardy fall crops.

I love winter squash. These veggies are so versatile to baking, steaming, and souping and that’s just the type of food I crave as the seasons change and days are colder. A tip: any kind of winter squash can be opened up, cleaned out (seeds & strings) and baked until tender. You can then remove the peels and add the squash meat to any kind of dish you could imagine, or just add butter and eat whole.

To keep squash for later, just puree the cooked meat and freeze in bags – great for pumpkin pie, squash soup, etc.

Here’s a soup that seems more complicated than it really is, and helps you dispatch large numbers of squash easily.

Autumn Soup

  • 1 medium sized pumpkins or two small winter squashes of almost any variety (buttercup, butternut, acorn)
  • 2 large onions, chopped
  • 3-4 apples
  • 2 cups vegetable broth (or chicken, if you prefer)
  • spices such as sage, nutmeg, ginger, clove, cinnamon, allspice (go lightly with the cinnamon, or you’ll turn it into a pumpkin pie)
  • 1 cup crushed walnuts
  • salt & pepper to taste
  • heavy cream

to prepare squashes, cut in half and scoop out seeds and stringy stuff. place skin side down in a baking pan with a little bit of water and bake at 350F for 45 minutes – or until flesh is very soft. Let the squash/pumpkin cool – you can even refrigerate overnight if you aren’t ready to cook the soup. Remove peel from squash and cut into large cubes.

sautee onions over medium heat in oil until transparent. Add apples and cook until they begin to soften (but not burn) Add vegetable broth, walnuts, squash and spices, and simmer over medium heat until apples are cooked.

use food processor or vita-mix to puree the soup, adding the heavy cream at the very end. If you want to freeze the soup for later, don’t add the cream – you’ll just add it later when you’re reheating the soup.

you can also add vegetables like carrots, potatoes or other roots to the soup, but it has a very nice warming flavor as prepared above.


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