Friday, October 12, 2012

Fall is soup time!

I really like homemade soup, and fall is a great time to be making it! The other night, I found a simple squash and apple soup recipe on the Foodland Ontario site.


I used an acorn squash and a delicata squash, because my acorn wasn't big enough for the recipe. (Uh, "acorn" here is not an euphemism for my brain, or fanny, or whatever!)


Peeling squash is not my favourite activity, but the little ones aren't so bad.


Growing up, we never ate squash, but as an adult I love it! I still have an aversion to turnips, though. But I like them better than Brussels sprouts, which I loathe. Any other vegetable is just fine! I'm really not a picky eater. Someone gave me a recipe for roasted Brussels sprouts and claimed it would make me love them. #fail! It did not.

I especially like squash roasted in the oven with some olive oil and a little maple syrup.



The chickens get the guts and skin when I peel squash!



I used local apples. It's apple season here, and they are so good right now. I liked the juxtaposition of my spherical peeler next to the fruit.



I also used local onions from the Maxville Farmers' Market. The ginger, however, was not local! I bought the squash, and apples there too.


I used chicken stock from a local organic farmer, but if you want a vegetarian or vegan recipe, you could just use vegetable stock or water, and olive oil or margarine instead of butter.



The parsley was from my own garden. We are due to get a killing frost this weekend, so I won't be seeing much more of this. They say it'll go down to -4C tomorrow night.

I used fresh thyme from my herb garden too!



I simmered it all down, then pureed it.


A sprinkle of parsley and a  little salt and pepper and voilà! Yummy, easy fall soup. Not many ingredients, but surprisingly big on flavour.


Here's the recipe if you want to try it. Bon appétit!

PS: My friend Richard has two exquisite autumn photos on his blog, from his recent visit to Algonquin Park. Just click here, and make sure you click on each photo to enlarge it!


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(Note: Uh, I don't think they need to be ONTARIO apples, squashes or onions. If you only have Uzbeki squashes, Detroit onions and Derbyshire apples, do not be concerned. They will work equally well!)

Squash and Apple Soup

Winter squash provides the creamy consistency of this delicious golden-hued soup rather than high-calorie cream or flour. Serve it either hot or cold with crusty whole-grain bread and a green salad.

Preparation Time: 10 Minutes 
Cooking Time: 16 Minutes 
Servings: 4 to 6

Ingredients:
• 1 (1-1/2 lb/750 g) Ontario Squash (small Butternut or Acorn)
• 1 tbsp (15 mL) butter
• 1 Ontario Onion, chopped
• 1 tsp (5 ml) grated fresh gingerroot
• 2 Ontario Apples, peeled and chopped
• 2-1/2 cups (625 ml) chicken stock
• 1/2 tsp (2 ml) dried thyme leaves
• Salt and pepper

Garnish:
• chopped parsley

Preparation:

Microwave Directions: Pierce squash in several places with a sharp knife. Microwave on High power for 3 minutes to soften peel. Peel and chop 3 cups (750 ml) squash.

Combine butter, onion and ginger in a large microwavable bowl. Cover and microwave at High for 2 to 3 minutes to soften onion. Stir in squash and apples, cover and microwave at High for 8 to 10 minutes or until squash is tender. Stir partway through cooking. Add chicken stock and thyme, transfer to food processor or blender, purée in batches until smooth.

Return to bowl, cover and microwave on High for 3 to 5 minutes or until heated through, stirring once. Season to taste with salt and pepper.

Note: To serve cold, cool to room temperature, cover and refrigerate until well chilled. Season to taste with salt and pepper.

Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner's manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.

Conventional Directions: Peel squash, chop and measure 3 cups (750 ml) squash.

In large saucepan, melt butter over medium heat. Add onion and ginger and cook until softened, about 3 to 4 minutes, stirring constantly. Add chopped squash, apples, chicken stock and thyme. Bring to a boil, reduce heat, cover and simmer until squash is tender, about 20 minutes.

Remove from heat and purée in batches in food processor or blender until smooth. Return to pot and heat gently until hot. Season to taste with salt and pepper. Garnish each serving with chopped parsley.



30 comments:

  1. That sounds like an interesting recipe. Never thought of apples and squash together. Just might have to try that.

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    1. I was worried it would be overly sweet but it was perfect!

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  2. The recipe sounds so yummy! And one of the photos from your friend's blog just became my backgroun photo.. I hope he doesn't mind...

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  3. "Good things gro o ow, in Ontarioooooo"
    That looks so delish, Knatolee.
    Jane x

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    1. That song will be stuck in my head for the rest of the day ! HAHAHA! But beats "C is for cookie", which has been running through my head since singing it to my godson all day last Sunday!

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  4. Natalie, this soup looks wonderful and I agree, Fall definitely calls for it. Also, I love your peeler and the bright green color made me think it was a Granny Smith at first. This looks like a great starter soup to do for our Thanksgiving in November; I don't make a turkey, so sides are our main meal...and dessert:-D Bundle up and lucky chickens to get the "guts"!!

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    1. I was a little dubious about the soup recipe; I thought it might be bland! But in fact it was great.

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  5. I too am embarking on fall's first soup. It's pork and garbanzo soup (posole I think it's called). When I eat it I expect it to seem like a nice warm hug.

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    1. OOoh, I had posole in Mexico! YUMMY!

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  6. Thank goodness it is not chicken or duck soup. We also give the chickens our veggie scraps. It's like a party for them.

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    1. I love watching them go crazy over the scraps. I gave them a couple of pumpkins from my garden too. THey had a great time.

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  7. Yum...I love soup, and just happen to have everything I need to make this one...guess whats for dinner tonight :)

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  8. I am a soup maniac so this is definitely going to be tried this weekend. I just love the fall season for this type of comfort food!

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    1. It's such a great time of year for hunkering down with comfort food, isn't it? We're having some apple crisp tonight, made with local Cortland apples.

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  9. Did a parsnip and pear soup this w/e. It definitely is the season for soups. More to come with all the turkey stock in the freezer. How wonderful that the girls enjoy squash bits, do you dare press any of the b.s. on them? Should you wish to try them again - I'm with you perfectly vile - try uncooked/madolined fine with more grated fall vegetables and a lovely dressing. Although, there are lots of other wonderful veggies out there, so perhaps it isn't worth destroying your knuckles over a sulphured hard green knob from the wrong side of the brassica family.
    B.

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    1. Ooh, Barbara! I love parsnips. That sounds great.

      I might be able to choke down a mandolined B.S. That actually sounds quite nice the way you describe it. :)

      "Sulphured hard green knob", hahahaha, yes, that's how I feel about it!

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  10. Easy and quick. Ticks my box!

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    1. And surprisingly tasty for so few ingredients!

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  11. I love soup too, it's one of the good things about this time of year.

    That is one snazzy peeler!

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    1. It works really well but GOrdon doesn't like it, so he uses the more traditional one we have. My Dad always used a paring knife and spurned peelers.

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  12. I really like these soups. I make carrot and ginger and a zucchini and they are awesome.

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    1. Those sound GREAT, Red. Homemade soup is really the best. I grew up eating Campbell's from a can. I could never go back!

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  13. We eat soup at every lunchtime. In fact 'Lunch' in France is known as 'La Soupe'. Ours are made with Butternut Squash, of which I have a small mountain in store. Viva La Soupe!

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    1. Yum yum yum, I love butternut squash! I have six of them to deal with right now. I see more soup in my future. I bet you have some great bread to go avec La Soupe!

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  14. I'm gonna have to try this one! Sounds delish!

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    1. Really easy, really good!

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  15. I'm pinning this to try. My chickens are wild for squash so they are thanking you in advance! ~ Maureen

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  16. I LOVE Acorn squash soup, and make it often. I've started to half the squash I'll use for soup, and roast it in the oven for an hour or so. After it's cooled, I just scoop it out, and then make the soup. I hate peeling squash, so that's what I do. :o)

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Thank you for all your comments, which I love to read!