Soup Weather

The weather today couldn't make up its mind! It was warm this morning, drizzled, poured and then was damp for the rest of the day. The wind was blowing leaves across the path at Lake Johnson. But it was a beautiful day to run. The trees are finally all different shades- reds, yellows, and oranges. I had butternut squash left over from making dinner yesterday so I decided it was a soup kinda day! I went to the farmer's market on Monday and got the butternut squash, onions and a giant bag of apples. I love going during the week; its quieter because there are way less people. I was pleased because the soup was a hit with Jerod, even with NO MEAT!

Thanx to a little help from Epicurious, dinner was delicious!

Butternut Squash Soup topped and Cider Cream w/ Toasted Whole Wheat Baguette
Adapted from Epicurious

Notes: I only had the bottom half of my 3 lb butternut squash left, so I altered the amount of liquid (2 cups vegetable stock, 1 cup water, 1 cup spiced cider). If you want to make one full 3 lb butternut squash, use 4 cups stock. I also made my version vegetarian, because all I had open was vegetable stock, so you can totally use chicken instead. I'm that kind of cook, if I don't have it, I make it up with something else or leave it out! If you have what their recipe calls for on hand then use it, my version is what I had in the house. If you only have so much stock, don't hesitate to substitute for 1 C water.

Celery root? I LOVE it. My mom got me into using it. It is expensive though so usually one of us gets it and we split it. It smells like celery, but tastes milder in my opinion.

Butternut squash does not play games. Make sure you have a good, sharp knife to cut these bad boys. First time I tried to make them I bought one that was too big, so it was tough and it was before Jerod and I bought our good knives. Talk about a workout just to peel a vegetable! (I want these next!)

4 tbsp organic unsalted butter
1 3lb butternut squash, peeled, and cut into 1/2 in cubes
1 onion, chopped
2 stalks celery, chopped
1/2 C celery root, chopped
salt, pepper
2 gala apples, cored, peeled, chopped
1 1/2 tsp dried thyme
1/2 tsp dried sage
1 C Trader Joe's spiced cider
5 C vegetable broth

Several spoonfuls of sour cream (depends on how many people your serving)
Couple splashes of spiced cider



Heat butter on medium-high heat in a large heavy pot. Toss in butternut squash, onion, celery and celery root. Cook, stirring and scrapping the bits of the bottom for 10 min, long enough for squash to soften. Season with salt and pepper. Add apples and spices and stir. Then add broth and cider. Bring to a boil. Then turn heat to medium-low to simmer. Let simmer for about 30 min.



Once cooked, take the soup, working in batches if you need to, and blend in a food processor or blender. Pour back into the pot. You can leave the soup on the stove till you are ready to warm for supper time or serve immediately.



Take the sour cream and cider and stir up in a bowl. Put on the table for people to dollop on top of their soup!

While the soup was heating back up for supper, I cut the baguette I had into slices. I warmed up a slice of butter on medium heat in our cast iron skillet. I crisped the bread up really good! There is just something about bread and warm butter, yum! I served that along side the soup.



Enjoy! Merlin dog and I are going to go to bed and wait for Jerod to get home!

dmj.