butternut squash soup

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:

  1. 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.
  2. toss the potatoes in the pot and close the lid.
  3. put the burner on medium high.
  4. same deal with the squash. chop’er up, toss’er in.
  5. crush garlic and mix in.
  6. 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!
  7. chop your apples in the same way as your potatoes
  8. now your onions
  9. add the bay leaves & nutmeg
  10. turn down the heat to medium low/low.
  11. how’s the texture? drying up? add more broth. mix it in. close the lid.
  12. 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.
  13. at this point, start doing your stirring with your masher. mash a little. add broth if you need to.
  14. when you think it’s looking good, turn off the heat and start mashing.
  15. if you don’t have a masher, use your blender. wait for it to cool if you have to.
  16. serve warm with big crusty bread.

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