Do you need a quick soup recipe? I have a quick soup recipe.
Coarsely chop an onion and a stalk of celery. Cook them in olive oil over medium-high heat; you want them to get brown. While they are sizzling, peel and seed a small butternut squash, and then cut it into chunks. My chunks were probably in the range of 1.5 inches, and I had about 1.5-2 cups of them. But this is a forgiving recipe, so do what works for you. Toss them in the pot and let them brown while you peel and core and chunk a nice big apple.
Deglaze your pan with a half-glass of white wine. Add the apple and about a pint of stock. Cover and cook on medium heat until you can mash the apples and squash easily with a fork. This won't take a long time; you can check them after 10 minutes, but be advised that they might still need a little more time. Sprinkle in some warm spices -- I added one shake apiece of ginger, allspice, and cardamom, along with some pepper. Add a splash of cream and salt to taste, and hit it with an immersion blender until it is smooth.
If you are feeding this to company, you might want to garnish it with something green, like chives or a sprinkle of parsley.
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