If you trust me on anything, I need it to be this. I've been making this soup for 9 years. That's 9 years of altering, perfecting, testing among friends and family, and of course the ultimate accolade, winning over a husband.
I will admit, this recipe is still a bit fluid. I'll make changes here and there depending on the consistency I'm looking for, but this is my base go-to. If you prefer a thicker soup, let it simmer longer before you blend it together. If you prefer a less baby-food-like texture, add another cup of broth. Easy!
Butternut Squash Harvest Soup
Yield 10-12 Servings
1 butternut squash
1-2 medium sweet potatoes
1 green apple
1 ripe pear
1 quart chicken or turkey bone broth
1 cup apple cider
1 cup full fat coconut milk
salt and pepper
coconut oil or butter
- Pre-heat oven to 400°F. Slice squash in half lengthwise and scoop out seeds. Rub with coconut oil or olive oil and sprinkle with salt and pepper. Wash sweet potatoes and poke with a fork. Roast squash and sweet potatoes for about 30 minutes, or until they begin to caramelize. (Note: this can be done ahead of time.)
- Meanwhile, chop onion, and peel & chop fruit. Heat 1-2 TB of butter or coconut oil in a large pot. Add onion, apple, and pear. Stir until onions begin to sweat, then add bone broth. Bring to a boil, then simmer.
- Remove and discard skins from squash and sweet potatoes. Add squash and potatoes to the pot and allow to simmer 10 more minutes.
- Once everything is soft and cooked through, remove from heat and add apple cider.
- Blend soup in small batches, then stir in coconut milk and salt & pepper to taste.
Serve as is or topped with smoked sausage and candied pecans.
OR...this grilled cheese sandwich:
Inspired by the best sandwich I ever ate when I moved to New York in 2007: gluten-free bread (of course, it was crusty French bread back then) smeared with raw honey, raw cheddar cheese, apple, ham, and shaved asparagus.
Don't question it. Just do it.