Perfect Fall Soup

October 13, 2016

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This is, to me, the perfect soup for this time of year.  It’s about the easiest soup I know, one that transforms a handful of simple ingredients into something, soft thick, almost creamy.  It’s deliciously soothing.  The color is gorgeous, it’s inexpensive – and also vegan.

Butternut Squash Soup

1 onion, coarsely chopped

1 stalk celery, coarsely chopped

2 carrots, coarsely chopped

2 tablespoons olive oil

1 pound peeled butternut squash, cut into 3/4 inch dice

1/2 pound Yukon Gold potatoes, cut into 3/4 inch chunks

2 teaspoons sea salt

2 1/2 cups boiling water

garnishes: diced Granny Smith or other crisp apple, olive oil, balsamic vinegar.

  1. Put onion, carrots, celery and olive oil into a large casserole and cook for about ten minutes, until they become soft.
  2. Add squash, potatoes, and salt. Stir in boiling water, bring to a simmer, and allow to cook for about half an hour, until the squash and potatoes are very soft.
  3. Puree, in batches, in a blender.  Be cautious; hot soup can be dangerous.
  4. Taste for seasoning. Serve topped with a drizzle of olive oil and/or balsamic, and the diced apple.

Serves 4.

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