squash soup

squash soup

It was a dark and stormy night. No. It wasn’t

It was a dark and stormy day. No. It wasn’t

It was a grey and rainy day. Yes, it was.

We didn’t need to go anywhere and so we stayed in. I made this lovely soup (and cheese biscuits) for lunch. And took some photos as I went, to share here.

I happen to think that squash soup is good on any day – grey or otherwise. It’s pretty easy to make and can easily be adapted if you want to add cinnamon or spice or anything else that’s nice. (crumbled feta? garlic bread? wilted greens?)

Peel 1lb carrots; peel & seed 2 lb butternut squash.

Chop. (1 inch pieces, or so)

Toss the pieces in a glug of oil (olive or vegetable) and roast 30 minutes at 400. stir once, partway through. you’ll get this:

roasted carrot & squash

Meanwhile chop one onion and brown it in a glug of oil (olive or vegetable) with a pinch of salt. Turn off the heat and add 1/2 a medium-sized apple, sliced.

When the carrots & squash come out of the oven add them to the pot with the onion and apple. Pour 4 cups water over the vegetables and bring to a boil. Simmer, covered, 10 minutes or until everything is very soft. Remove from heat and puree.


squash soup (pot)


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