Winter soup

January 22nd, 2010

Winter soup

by

It’s the time of year when it’s dark and grey during the day, so we often spend loads of time inside, in front of the fire or under blankets. Days like this seem a natural pair with a big pot of soup.

One of my all-time favorite soups is also one of the most simple. Originally published in Bon Appétit, this Butternut Squash and Apple Soup is a regular go-to recipe in our kitchen. The apple gives it a hint of sweet and the nutmeg gives it some zing.

I buy loads of butternut squash on the cheap at the Farmer’s Market at the end of the season. I chop and freeze it, so it’s ready to go at a moment’s notice in the thick of winter. You can also buy bags of chopped butternut squash at many grocery stores, which is even easier!

Soup

Chop (or open freezer). Saute. Blend.

A simple sauté of onions, 30 minutes of simmering, and a quick puree in a blender or food processor and you’re in business. I like to keep some extra broth on hand—some folks like a thinner soup, while others like it thicker. I’ve also found this an incredibly forgiving recipe—if you don’t have quite enough of one ingredient or another, it always seem to cook up just fine.

Got any good soup recipes you’d like to share?

Joe

March 31st, 2011   11:42 am

Try the Moroccan Carrot Soup, also on the Epicurious site. Really great flavor, especially with the yogurt and cumin which I now mix together and put into a condiment bottle to top the soup with after it is in bowls.

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