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Bye-Bye Bounty: CSA Week 21 — The Perfect Fall Soup
If you’ve read this blog since fall last year, you know I’m a total sucker for Nancy O’Connor’s Butternut Squash and Black Bean Burritos. I think they’re the perfect fall dish. And I had them this week, but I’m not going to write about them. Instead, I’m going to write about a dish we made for the first time that we just absolutely loved: Isa Chandra Moskowitz’s Butternut-Apple Soup.
Now, I’m a veteran of sorts when it comes to butternut squash soup. I feel like I’ve made every single one out there (including Nancy’s great one from “The Rolling Prairie Cookbook”), but I can tell you this one was absolutely fabulous. And a total surprise, sort of.
First of all, I had no idea I was going to have soup the night we had it. I went for a 10-mile run with my running group and came home to a house that smelled heavenly. My boys had made dinner — which is always awesome to come home to. My hubby had found the recipe in Isa’s newest book, “Appetite for Reduction.”
Now, why was it so awesome? Because, besides the fact that it has just 200 calories per serving, it has quite a different taste than other butternut concoctions. It’s sweet because of the apples, and a bit sour because of lime juice and apple cider. Plus, there’s ginger, red pepper flakes and garlic in there to add quite the latent kick. Really, really excellent. Plus, the six servings are generous, and perfectly proportioned when shared with a crusty Wheatfields' baguette. Heaven.
And it used CSA squash, CSA onion, CSA garlic, local apples and local apples cider. Win/Win.
Butternut-Apple Soup (Recipe by Isa Chandra Moskowitz, “Appetite for Reduction”)
1 teaspoon olive oil
1 medium-sized onion, diced small
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
2 teaspoons dried rosemary
1/2 teaspoon salt
3 pounds butternut squash, peeled, seeded and cut into 3/4-inch chunks
1 pound red apples, peeled, cored and cut into 3/4-inch chunks
2 cups apple cider
2 cups vegetable broth
1 tablespoon freshly squeezed lime juice
Preheat a 4-quart pot over medium heat. Sauté the onions in the oil for 5 to 7 minutes, until translucent.
Add the ginger and garlic, red pepper flakes, rosemary and salt, and sauté for a minute more. Add the squash, apples, apple cider and broth. Cover and bring to a boil. Once boiling, lower the heat just a bit and simmer briskly for about 20 more minutes, or until the squash is tender.
Puree the soup using either an immersion blender or by transferring half the soup at a time to a food processor or blender in batches. If you prefer, you can leave the soup a little chunky by only pureeing half or so. If using a blender, be sure to let the steam escape so that it doesn’t build up in the blender.
Add the lime juice and season to taste. Serves 6.
So, what’d we get this week — our penultimate week of the CSA season?
Apples, basil, greens, salad mix, peppers and sweet potatoes.