November 8, 2010
I could write about how perfectly seasonal this soup is.
Or how it’s proof that just a few fresh, simple ingredients can make big flavor.
I could even write about how this soup brought my whole family together—including our sitter who pretty much eats only Jamaican food—in a chorus of slurps and mmmm’s.
But, instead, I’m going to write about how it’s the perfect thing to make if you’ve got a sprained ankle. Like me.
Yup. Last week was totally awesome. (That’s sarcasm.)
The highlights: a trip to the ER with my 1-year-old who fell and hit his head hard (he’s totally okay, though I’m still scarred). And an incident involving a step and my 4-year-old running up to me from behind while I was rushing out the door in very high heels. Ouch.
Of all the things I can tell you about this soup, here’s what’s most important to me right now: the oven does all the work and, other than unattended roasting time and prep that can be accomplished sitting down, it takes 5 minutes to make.
I like serving this soup with grilled cheese—Gruyere is a fine choice—and salad, which makes this an easy, healthy meal that even an invalid can make.
Roasted Squash, Apple & Shallot Soup
(can be shared with kids 6+ mos)
1 butternut squash, peeled and cut into cubes
2 apples, peeled, cored and cut into cubes
2 shallots, peeled and quartered
2-3 Tbsp olive oil
salt & pepper
1 Tbsp fresh thyme, optional
3 1/2 c vegetable or chicken broth (homemade is best)
1/2 c apple cider
1/2 c heavy cream
1. Preheat oven to 375 degrees. Toss squash, apple and shallots with oil, salt, pepper and thyme. Roast for about 35-45 minutes, until cooked through and caramelized in spots.
2. Puree roasted vegetables and apples with broth and cider. You can put everything in a stock pot and use an immersion blender or blend in batches using a stand blender or food processor.
3. Put puree in a pot, add cream and heat through. Season with salt and pepper to taste. I like serving this with a dollop of sour cream or creme fraiche on top.