what you need:
- 1/2 butternut squash. bake it ahead of time. to do this, cut it in 1/2, skin it, and bake it in a covered dish with 2 in water for an hour
- 1/2 red onion
- 1 apple (choose one that’s crisp but not too tart)
- 3 small red potatoes
- 1 large (or 2 sm/med) clove garlic
- 3 small bay leaves
- 1/2 freshly ground nutmeg (or 1/4 tsp)
- 1 cup (roughly) chicken or vegetable broth
- extra virgin olive oil
- a big ol’ soup pot (with lid) and a masher or blender
what you do:
- scrub but don’t skin the potatoes. chop the potatoes into very small pieces. 1/4 in cubes or smaller. the idea here is that they don’t take as long to cook and they’ll be easier to mash later.
- toss the potatoes in the pot and close the lid.
- put the burner on medium high.
- same deal with the squash. chop’er up, toss’er in.
- crush garlic and mix in.
- add a little bit of broth. just enough to cover the bottom and 1/4 way up the potatoes & squash. we’re just trying to keep them from burning and encourage them to boil apart. keep you lid on!
- chop your apples in the same way as your potatoes
- now your onions
- add the bay leaves & nutmeg
- turn down the heat to medium low/low.
- how’s the texture? drying up? add more broth. mix it in. close the lid.
- let this cook down for about 20 minutes. keep an eye on the texture and add broth when necessary. the idea is for it to be a thick soup.
- at this point, start doing your stirring with your masher. mash a little. add broth if you need to.
- when you think it’s looking good, turn off the heat and start mashing.
- if you don’t have a masher, use your blender. wait for it to cool if you have to.
- serve warm with big crusty bread.