All Good Gifts

 

 

It’s November now, and there is a hard freeze forecast for Monday Night. It’s very early for that here in Chattanooga, but the weather has been unquestionably weird lately. We had extreme heat and drought all summer and now, freezing temperatures in early November. So, Will has been winterizing the outdoor faucets and preparing the shelters for his adopted feral cats, and there are two rather urgent items on my weekend to-do list — bring the herbs and the porch plants into the studio, and make butternut squash soup.

 

Ingredients (serves 4)

I butternut squash

1 medium onion

1 clove garlic

1 tbsp olive oil

1 Granny Smith Apple (cored and chopped)

4 cups vegetable or chicken broth

Curry powder, Red Pepper Flakes, and Baking Spice to taste

Method

Sauté the onion and garlic in the oil until translucent.

Add the apple, squash, and broth and bring to a boil.

Reduce the heat and simmer until the apples and squash are tender.

Using a potato masher, food mill, or immersion blender, puree the soup. I put the pot in the sink to minimize splatters. It’s easier to clean the sink than the stovetop!

Season the soup as you like, and keep at a very low simmer until ready to serve. (a crockpot is a big help)

Serve hot, topped with yogurt (or a non-dairy alternative of your choice).

Serves four to six.

This entry was posted by Glyn Ruppe-Melnyk.