Time for an easy recipe! As you know, I love leftovers. One of the best “eat all week” dishes we make is soup. My favorite is butternut squash. It’s a nice, warm, creamy, hearty dish that can be a meal or side dish or snack. Versatile. You will see that it is extremely easy to make (just a few ingredients), and it is healthy! Here we go…
What you need:
-1 butternut squash
-1 peeled cubed pink lady apple (optional)
-1 medium onion (white or yellow) diced
-Chicken stock (water or veggie stock is fine too)
-Pinch of salt and pepper
-Pinch of cayenne pepper
-Bacon! (optional, but delicious…as always) – if you want to use it, dice it up and cook it on medium-low until crisp. Remove from pot and set aside leaving grease in pot.
-Olive oil, coconut oil or fat rendered from bacon
-A soup pot
-First, peel the squash until the surface is a nice, bright orange (peel away the white). Dice the squash into approx. 1 inch cubes. Start by cutting in half the long way, scoop out the seeds and pulp, and then cube it up.
-Sweat the chopped onion in either olive oil, coconut oil (adds a nice little flavor), or bacon fat on medium low until translucent and limp. Do not let them brown.
|Pictured in coconut oil, but I prefer bacon fat :)|
-Add the cubed squash, apple, and enough chicken stock to almost cover the cubes (less stock, thicker soup). Boil, then simmer the squash until it is fork tender.
|I like mine a bit thicker...|
-Pour the pot into a blender and CAREFULLY puree it until smooth (in batches if necessary).
-Add the puree back into the pot. Add about a teaspoon of cinnamon and nutmeg, the salt, pepper, and cayenne. You can adjust the seasonings to taste.
-Simmer for about 15-20 minutes. Serve and top with bacon bits (if you wanna).
|Served alongside a random seared shrimp/onion/chard saute|
Save the rest and eat it all week as a side dish or lunch or whenever else you feel like it! Enjoy!