click here for the recipe--butternut squash and apple soup
i followed the suggestion to roast the squash first, and was a little shy with the coconut milk as i was worried about the flavor going in the direction of a piƱa colada. this soup was absolutely stunning-- beautiful, fragrant, and savory, with a hint of sweetness from the apples and just a touch of tingly spice from the fresh ginger. and, bonus, it's a soup that successfully uses water instead of stock which is good because i'm almost out. we had it with cider-brined pork chops simmered in an apple-mustard cream sauce, and a smashed potato and bacon hash. perfection.
*UPDATE: they were clearly in the process of making changes, because a couple of weeks after this post the PCC markets recipe section had been completely revamped. nice!!
Hi Ang,
ReplyDeleteI just made the butternut apple soup for din din. It turned out lovely, and since I didn't have much time, I used a pre-made butternut squash soup base, then added fresh summer squash, an apple, sage and a dash of nutmeg and clove.
Belly full. So good.
sounds great!
ReplyDeleteHi, I'm Becky, an old friend of Rob's. I made this soup for dinner a few nights ago and it was so yummy! My kids (being kids) had a few spoonfuls but didn't appreciate it as much as Chad and I. We had a lot of soup leftover.
ReplyDeleteThe next day, I reheated the soup with some aborio rice and it made the most delicious risotto, which my kids devoured. Thanks for the recipe!
hi becky, sure, rob talks about you guys! nice to meet you. glad you enjoyed the soup, and what a terrific idea to stir it up with some arborio! i'll try to keep that in mind next time we have leftovers. we are not great about eating leftovers which is why i'm always making such minuscule portions. :) thanks for the tip!
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