Friday, October 21, 2011

Food for the Soul: Harvest Soup

Polka Dot Pumpkins via ShopTalk
originally via Better Homes and Gardens

One of my favorite things about fall is that all sorts of lovely winter squashes come into season.

The beauty of winter squash is, you really don't need to do a lot to make a tasty dish. They take a while to roast, but they already have lovely, complex flavors.

Here's my favorite squash soup recipe:
  1. Quarter two granny smith apples and divide two squash into eight pieces each. (Use butternut for a sweet soup or acorn squash for a more nutty soup.) Roast until soft.
  2. Puree.
  3. Combine with stock (I like turkey stock), nutmeg, and cinnamon, and give the flavors a chance to meld together.
  4. My favorite part: serve with toasted nuts, dried cranberries or cherries, and diced apples. Yum!

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