I’ve been in the mood for comfort food lately. The cold winter air, rain and windy weather and our warm cozy house just multiply that. When I picked up my crate of produce on Friday, I found a few of my favorites inside… butternut squash, potatoes, onions, apples. I recalled a recipe that was tucked into a previous crate that had ALL of these things and sounded really good and pulled it out. Though it still required a trip to the grocery store (which I hate), it felt worth it.
Rarely am I in the mood to stand in the kitchen for hours on end, chopping, stirring, simmering, pureeing, etc. But Sunday was the exception. I spent nearly all day in the kitchen working on a few dishes and was so pleased with how everything turned out. This was SO delicious and so worth the effort. As I mentioned in my previous post, it made way too much for just me and the veggie hater hubby, so I took some to my parents, who said that it was wonderful and scarfed it down. I’m not sure if it really way because I think they were just dazzled with having someone make dinner for them. But either way…
Winter Harvest Soup
5 T. unsalted butter
1 medium onion, thinly sliced
2 medium apples, thinly sliced
1 large white potato, diced
1 1/2 cups chopped, peeled butternut squash
Salt and pepper, to taste
1/2 teaspoon dried sage
2 tablespoons flour
1/3 cup apple cider
4 cups chicken broth

1 cup milk

2 ounces thinly sliced bacon, torn into pite sized pieces
2 cups grated sharp cheddar cheese
Melt 4 tablespoons of the butter in a large put over heat. Add onion, apples, potato and squash. Season with salt and pepper and cook until onion of soft. Stir in dried sage and flour. Add the cider and cook, stirring until thickened. Add broth and milk, cover and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until potato is soft.
Cook bacon until crisp and drain on a paper towel.
Puree the soup in a blender (*being careful not to overfill the blender with hot soup – it will rise and splatter more than something cold*), in batches, until smooth. Season with salt and pepper. Return to the heat, add the cheese and remaining 1 tablespoon of butter and stir until melted. Garnish with the crumbled bacon and more cheese. Also consider chives or croutons.

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