Basically pureed vegetables with some other stuff thrown in. For a day when you feel like being super healthy but the idea of eating a cold salad makes you feel meh.
- 2 small or 1 large butternut squash cut in halves or thirds (peeled and de-seeded)
- 1 acorn squash cut in half (de-seeded)
- Olive oil to drizzle
- Butter dabs for inside the squash (where it looks like a cup!)
Roast at 425F til softened and get edges browning.
Scoop out the flesh from the acorn squash leaving the skin behind. Chop up the buttternut into smaller pieces.
- Sweet onion diced
- Apple diced (peeled and cored)
- Olive oil
Cook diced onion and apple in a large soup pot til softened (can brown a little bit if you like a more caramelized vibe).
Toss in the roasted squash.
- Chicken or veggie stock (2 litres)
- Dashes of good salt
Pour the chicken stock into the onion/apple/squash mixture
Boil the mixture for a while til everything seems broken down.
Puree the mixture once cooled a bit.
- Apple cider vinegar
- Unpasteurized honey
- Heavy cream
- Salt & pepper
Once pureed add in a splash of apple cider vinegar and a dollop of creamed honey.
Puree again. Taste test. Adjust til you like it. Add some salt & fresh cracked pepper. Taste again and make any adjustments. The vinegar is to brighten the flavours, the honey is to bring out the natural sweetness of the squashes. The salt & pepper is to, salt, and, pepper. You knew that!
Once happy stir in some heavy cream. Depends how creamy you want your soup! So adjust til you like it.
To serve: sprinkle on some roasted chick peas and/or you can serve with a grilled cheese made with a blend of mild and smoked cheeses with avocado or smoked tofurkey or both! Or if you wanna be meaty you can throw in some real turkey, bacon and smoked cheeses. Or a wicked veggie sandwich, or nice flakey cheese straws… You know the score. Do it how you like it.