Butternut Soup

In case it wasn’t obvious – I’ve taken quite a hiatus from blogging, for many reasons that I’ll discuss with you if you’re interested. But the main reason for this new post is simply because I had so many people asking for this recipe, it was easier just to type it out and post it here!

This recipe is husband-approved even though it’s vegetarian, and goes mouthwateringly with some buttery biscuits.

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Butternut Soup

(adapted from the Pampered Chef “Harvest Cream Soup” recipe.)

1 lb butternut squash, chopped into 1-inch pieces

2 leeks (white and light green portions), chopped in half lengthwise, and then into 2-inch pieces

1 lb (3 cups) baby carrots (or regular carrots, chopped into baby carrot sized pieces)

3 small gala apples, peeled and quartered

1 tbsp olive oil

1 garlic clove, minced (or more – I love garlic)

salt and coarsely ground black pepper

2 (14.5oz) cans (or 4 cups) vegetable or chicken broth

1 can (12oz) evaporated milk

Preheat oven to 450 degrees. Combine squash, leeks, carrots, apples, oil and garlic in a large mixing bowl; toss to coat. Spread vegetables in a single layer in a large baking pan (I use a large jelly roll pan with the 1″ sides, but if you were desperate you could probably use a 13×9 and just stir the vegetables while they’re baking), sprinkle with salt and pepper to taste.

Bake 40-45 minutes or until the mixture is tender and golden brown (don’t worry if some edges are a little burned – it doesn’t affect the soup).

In a blender or food processor, combine several scoops of vegetables with a portion of the broth. Word to the wise – never fill your blender more than half full when blending soup or other hot liquids, or you’re asking for soup all over your kitchen. Not good, especially when working with piping hot veggies.

Blend until smooth, transfer to a large soup pot, then repeat with the rest of the mixture and broth until you’ve used both up. Another word to the wise – the veggies won’t blend unless they’re mixed with broth, so make sure to portion out your broth accordingly. The quantities can be rough while you’re blending, because it’s all getting mixed into the same pot.

Add evaporated milk into the soup pot with the mixture; mix well. Cook over medium heat for 5 to 6 minutes or until heated through, stirring occasionally.

And serve! (Preferably with yummy, buttery biscuits.)

Side note: This makes a LOT of soup. About 6-8 healthy servings, depending on how much you eat. But, it freezes beautifully. I usually have it for dinner that night, leave one portion for the next day’s leftovers, then ladle the rest into mason jars for another day. Just treat it like a can of soup after thawing and heat it up.

One last side note: I discovered that I apparently had posted the original Harvest Cream soup a couple years ago, but that was prior to me tweaking it. Don’t use that recipe. Use this one. So much better with apples!

Enjoy, friends!

Apple Vinaigrette

I feel that it is my moral obligation to share with you a vinaigrette I discovered this past week when I made it for Thanksgiving #1.

It’s a simple recipe, modified from the recipe I found here.

Mix up all the ingredients, and drizzle them over a bed of baby spinach, fresh apples, and pecans.

You’ll die.

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Ingredients:

  • 1/2 cup sugar
  • 1/2 cup apple cider vinegar
  • 2 tsp finely chopped red onion
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 cup vegetable oil
  • 3/4 cup finely chopped apple

And if you feel that it is your moral obligation to have seconds, well, I certainly won’t judge you. After all, we’re having it at Thanksgiving #2. Again.