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Apple, Sage and Butternut Squash Soup

Posted Mar 05 2011 12:07am

Because I am lazy, I went to the grocery store downstairs today. Normally I prefer Fred Meyers, for their free cheese, but I didn't want to make the trip, and I needed to buy some ingredients for the meals I have pre-planned for this weekend; I've started planning meals out in the hopes that I will do lots of cooking and not just eat potato chips pizza all day. Anyways, back to the shopping - after piling my tres-chic organic goods on the counter, I glanced up at the register, and the number "$18.75" flashed before my eyes - the price of the butternut squash I had selected! I was frightened. You know, this isn't the first time this has happened to me - pine nuts and cherries have also caught me off guard. But this was too much; I abandoned the squash and made my escape. Later on in the day, after messing up my hair appointment (due to my lack of interweb reservation skills), I went to Fred Meyers, where I got free cheese and a deal on squashes, only $3.50 each.

Do you, like myself, feel trepidatious when attempting to cut a squash? It's like the first time I tried to chop a log. You may not think so, but there is a great deal of technique involved. When I make the first stab into the squash, pressing down with the knife to cut the bark-like skin, I'm always afraid the knife is going to come shooting back at my hand and stab me. Like the time my grandfather was cutting turkey for Christmas and he stabbed his own hand. We had to take him to the hospital to get stitched up. This reminds me of another time when my sister fell of the deck and cut her head. I think she also needed stitches. I remember her not being as upset as I was. In my eyes she was dying and that was going to be the last day I ever saw her. She lived.

Apple and Butternut Squash Soup Recipe borrowed from Rebekah Peppler

2 butternut squash
3 or 4 sprigs of sage, chopped
salt and pepper
olive oil
1 shallot
1 tbsp butter
4 cups broth
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1/6 tsp ground nutmeg
1/8 tsp red chili flakes
1/2 cup half and half

1. Preheat oven to 425 F. Cut the squash into halves. Scoop out the insides and drizzle with olive oil, salt, pepper, and chopped sage. Bake in the oven for 45 minutes.

2. In a large pot, fry the shallots with 1 tbsp butter until translucent. Next, add the squash, broth, brown sugar, Worcestershire sauce, nutmeg, and chili flakes. Bring to a boil, then simmer for half and hour.

3. Puree the soup in a blender. Return to pot and add the cream. Can be served with diced apples on top.

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