Recipe: Butternut Squash Soup
Renee Wilkinson recently shared a great recipe on her site for a comforting butternut squash soup, a popular autumn ingredient.
Renee also suggests you cook up a similar soup for baby at the same time, one that’s better suited for a young, developing palate. She posted both recipes on her blog, but here’s the “Big People” version:
Butternut squash has to be one of the most versatile vegetables on the planet. It’s great as a main dish, side or even dessert. But one of my favorite ways to enjoy this delicious vegetable is in a hardy soup. Juniper is now old enough to eat winter squash, so I recently made a batch of soup for us and a smaller portion for her.
The beauty of these two recipes is that they can be made at the same time, using almost the same ingredients. I love the idea that she is eating what we eat, so her palate is becoming accustomed early to our style of eating. Growing up, we always ate what our parents were eating and I think that helped prevent us from becoming picky eaters.
(adapted from Epicurious)
Butternut Squash Soup (Big People Version)
2 T. butter or bacon grease
2 celery ribs, chopped
4 carrots, peeled and chopped
1 onion, peeled and chopped
1/4 tsp. cinnamon
4 c. butternut squash, peeled, seeded and chopped (about 2/3-3/4 of a medium squash)
2 c. boiling potatoes, peeled and chopped
2 c. apple, peeled, cored and chopped
2 c. vegetable broth
2 c. water
Salt and pepper
Heat bacon grease over low-medium heat. Add celery, carrot and onion and cook for 10 minutes, until softened.
Add all other ingredients and bring to a boil. Simmer, covered, for about twenty minutes.
Mash to desired consistency. Serve warm.
Every time we cook bacon, we save the rendered bacon grease in a little jar. This might sound too indulgent to some folks, but I prefer using it in place of olive oil or butter when I can. It adds a quick depth of flavor to our cooking and reuses something that would otherwise get thrown in the trash. Plus it’s sourced locally, as opposed to our olive oil coming from hundreds, if not thousands, of miles away.
This recipe originally appeared on HipChickDigs.com. It is partially posted here with permission from the author.
Photo Credit: Renee Wilkinson
Chris Regan and Ashley Mayne produce a wide array of delicious greens for the Hudson Valley.
With his new book, Forrest Pritchard tells the stories of 18 farms from all across America.
Forrest Pritchard and Smith Meadows are prime examples of sustainable family farming.
Jonathan Waxman shares his food philosophy with Slow Films.
A group of star chefs play with fire for a good cause.