Easy as 1, 2, 3.
Ah, Fall. The brisk Autumnal winds, the myriad colors of the changing leaves, the abundant harvest.
I’m in California, it’s still 80-90 degrees outside. All the apples seem to come from New Zealand. So, I dream of soup. My favorite fall food. Rich, creamy, hearty soups. This one is the ideal fall soup, it has classic fall ingredients like winter squash, apples, onions, and sage. It comes out a vibrant color that reminds me of the reds and yellows and oranges of the leaves on the ground in New England. And possibly the best thing about it: it’s ridiculously easy to make.
“Creamy” Butternut Squash Soup
1 butternut squash, peeled and seeded
1 tart apple, cored
1 onion, peeled
2 cloves garlic
2-3 stalks fresh thyme, de-leafed
(or 1/4-1/2 teas dried thyme)
2 Tbs olive oil
salt and pepper
1 can cannellini beans, drained and rinsed
(optional)1 Tbs butter and 10-15 fresh sage leaves
Step 1. Chop up the first 4 ingredients into approximately equal sized pieces
Step 2. Toss the chopped ingredients from “Step 1” with the olive oil, thyme, and salt and
pepper and roast for 30-45min at 375F until the squash is soft
Step 3. Combine in a large soup pot: the roasted ingredients from “Step 2” with the cannellini beans and enough water to barely cover. Blend until creamy with a hand blender
Optional Step 4. In a small skillet on med-high heat melt the butter, then fry the sage leaves till dark and crispy. Top the soup with the brown butter and leaves.
I don’t have a picture of this soup because it never lasts. It’s pretty much the perfect soup. The beans not only add protein and make it a nice round meal (especially if you have some bread to dip in, or a salad on the side) but the give it a luscious creaminess. I used to add milk or cream to my butternut squash soup, but I like this technique so much better! I hope you enjoy it too.