Butternut Squash & Apple Soup

This pureed soup is so simple and satisfying, perfect for fall and winter. 

Butternut Squash & Apple Soup

Equipment: Large Stockpot, Cutting Board, Sharp Knife, Blender or Food Processor, Soup Ladle, Large Mixing Bowl

·      2 tablespoons pasture butter or coconut oil

·      1 yellow onion, peeled and diced

·      2-3 cloves garlic, peeled and minced

·      5 pounds butternut squash, peeled, seeded and cut into large chunks*

·      6 organic apples, peeled, cored and quartered

·      2 cups homemade broth, stock or bone broth

·      1-2 cups organic apple juice (fresh juice is best)

·      1 strip kombu (See Resources)

·      ½ teaspoon kelp granules (See Resources)

·      ½ teaspoon dried thyme

·      1 teaspoon Celtic sea salt (See Resources)

1.    Prep onion, garlic, butternut squash and apples – wash and peel.  Remove outer skin of onion, cut in half and dice.  Mince garlic.  Remove seeds from butternut squash (save to roast or freeze for stocks).  Core apples. 

Gala Apples and Butternut Squash

Please excuse the yellow hue, the natural lighting was not good in my kitchen.

Little Love - my favorite helper

2.   In a large stockpot, melt fat of choice over medium heat.  Add onion and sauté for about 5-8 minutes, stirring on occasion, until slightly golden brown.  Add garlic and continue to cook for another 2 minutes, stirring on occasion.

3.   Add butternut squash and apple chunks into the stockpot.  Add broth and apple juice, just enough liquid to barely cover the soup contents (I usually leave about ¼ inch of the squash and apples sticking out without liquid covering them).

4.   Add kombu, kelp, thyme and sea salt to the stockpot. 

5.    Bring soup to a boil.  Reduce heat to a simmer and simmer for about 25-30 minutes or until squash is fork-tender.    

6.    Remove soup from heat.  Prep blender to puree the soup.  Bring large mixing bowl and soup ladle to the station where you will puree the soup.  In small portions, add soup contents to the blender (please use caution as the soup is extremely hot).  Note: Do not fill the blender more than half full, when contents are pureed they will expand, you don’t want hot soup all over your kitchen ceiling.  Puree soup until smooth, add pureed portions to the large mixing bowl.  Repeat until all soup is pureed.  Add soup back to stockpot.  

7.   Keep soup on low heat until ready to serve or store in the refrigerator for later. 

8.   Serve hot as is or top with sour cream or crème fraiche.     

Optional Toppings: Top with a dollop of cultured sour cream or crème fraiche.  It’s delicious with a blend of the two as well.   

*Note:Butternut Squash should make about 6 cups cubed, I usually buy 2 medium-size butternut squash.  If you end up having a little less or a little more, that’s fine, just alter the juice/liquid so the juice just barely covers the soup contents.  You don’t want too much liquid when you start to puree the soup, you want the soup to be somewhat thick, too much liquid will make the puree very thin, more like a broth based soup. 

Yield: Makes about 3 quarts.

Carrot Parsnip Soup w/ Parsnip Chips

I have always loved the flavor of parsnips, even as a young child.  I remember a baked chicken dish that my mom would make.  It had julienned parsnips and carrots in it and the parsnips were always my favorite part, funny how some childhood memories stand out.

The flavor combination of carrots and parsnips is wonderful.  The carrots make this soup creamy and sweet and the parsnips add a slightly spicy, rich flavor.  

   

Carrot Parsnip Soup w/ Parsnip Chips

This is one of my favorite soups to serve as a starter course for Thanksgiving dinner.  My favorite way to eat it is topped with a dollop of organic cultured sour cream.

Equipment: Cutting Board, Peeler, Sharp Knife, Large Stockpot w/ Lid, Medium Saucepan/Skillet, Soup Ladle, Blender, Large Bowl

• 10 carrots, peeled, cut into 1/2 inch pieces
• 3 parsnips, peeled, cut into 1/2 inch pieces
• 6-8 sprigs fresh thyme
• 1/2 teaspoon organic kelp granules - optional (I use Maine Coast)
• 1 garlic clove, finely minced or grated - optional
• 4-5 cups bone broth or homemade stock
• 1 teaspoon Celtic sea salt (See Resources)

• 1 small parsnip, peeled, sliced very thin
• 1-2 tablespoon pasture butter, ghee or coconut oil (See Resources)

1. Wash and prep carrots and parsnips.  Peel and cut carrots and parsnips into 1/2 inch pieces, reserving 1 small parsnip.  Prep small parsnip by slicing as thin as you can, these will become the parsnip chips.    

The tiny slices are for the Parsnip Chips

2. Add carrots, parsnips, fresh thyme sprigs and garlic to stockpot. 

3. Add broth to stockpot (just enough broth to cover the carrots and parsnips).  Cover, bring to a boil, reduce heat and simmer for 25-30 minutes or until carrots and parsnips are fork tender. 

4. While soup cooks, melt fat of choice in medium saucepan/skillet over medium heat.  Add thinly sliced parsnip pieces and cook/"fry" until they turn golden brown on one side, then flip and cook the other side until they are crisp and golden brown.  These can cook very fast, so watch them carefully so they don't burn.  Remove from pan onto a plate and set aside.   

5. Remove stockpot from stovetop.  Remove and discard thyme stems.  Most of the thyme leaves will have fallen off the stems, if some still remain, use your fingers to pull them off and put them back into the soup.  

6. In a blender, add small portions of the soup, filling only halfway full.  Cover with lid and puree until smooth.  Pour into a large bowl.  Repeat until all soup is pureed.  Pour soup back into stockpot.  

7. Serve hot and garnish with Parsnip Chips or refrigerate for later.  

Carrot Parsnip Soup w/ Parsnip Chips, Thyme & Sour Cream

Yield: Makes about 6 cups.

Note: Recipe can easily be doubled.  This soup can also be made a day in advance.


Storage: Store leftovers in the refrigerator for up to 3 days or freeze for later use.  

Optional Toppings: This soup is delicious topped with organic cultured sour cream and Parsnip Chips.

This post is part of Sunday Night Soup Night! @ Easy Natural Food and Simple Lives Thursday @ GNOWFGLINS.

Cauliflower & Celery Root Soup

This is a delicious, mild and simple soup.  It’s very soothing and nourishing.  This is my go-to soup when I’m missing a potato-based soup.   

Cauliflower & Celery Root Soup

Creamy, comforting and oh so yummy!  My favorite way to eat this is topped with some grated raw cheddar cheese and a dollop of organic cultured sour cream (my version of a loaded baked potato soup).

Equipment: Large Stockpot, Blender or Food Processor, Large Bowl or Large Measuring Cup (8 cup)

• 1 large cauliflower, about 5 cups cauliflower florets
• 2 medium-size celery root, peeled and cubed
• 4-5 cups bone broth or homemade stock
• 2-3 fresh garlic cloves, grated or minced
• 2 teaspoons fresh thyme leaves
• 1 teaspoon fresh rosemary, finely minced
• 1 strip kombu, optional (See Resources)
• ¼ teaspoon organic kelp granules, optional (I use Maine Coast)

1.     Prep cauliflower and celery root - wash and dry.  Remove core from cauliflower and cut into florets.  Remove outer layer of celery root and cut into 1-2 inch cubes. 

  

2.    Place cauliflower florets and celery root chunks into large stockpot.  Pour broth over vegetables, just below vegetables (broth should not cover vegetables). Add garlic, thyme, rosemary, kombu and kelp granules.  Stir.

3.    Bring to a boil, cover, and reduce heat to simmer for about 30 minutes or until vegetables are fork tender.

4.    Add small portions of soup to the blender, filling only halfway.  Cover with lid and puree until smooth and combined.  Pour into large bowl or large measuring cup.  Repeat until all soup is pureed.  Pour soup back into stockpot.

5.     Serve hot or refrigerate for later. 

Yield: Makes about 6 cups.

Note: Recipe can easily be doubled. 

Optional Toppings:  This soup is delicious topped with grated organic cheddar cheese, organic sour cream and/or fresh herbs.  If you are a bacon lover, I bet this would be wonderful topped with some crispy bacon pieces. 

Tip: This soup is great with oven-roasted cauliflower too.  It adds a different level of flavor.  I love to make it this way when I have leftover roasted cauliflower.   


This post is part of Fat Tuesday @ Real Food Forager, Pennywise Platter Thursday @ The Nourishing Gourmet, and Sunday Night Soup Night! @ Easy Natural Food. 

Cauliflower, Broccoli & Cheddar Cheese Soup

This is one of my all time favorite soups. I make this soup a lot during the colder months.  It is so comforting and yummy.

Cauliflower, Broccoli & Cheddar Cheese Soup

Cheesy Cauli-Broccoli Soup Mmmmmm!

Equipment: Large Stockpot, Grater, Blender or Food Processor, Large Bowl or Large Measuring Cup (8 cup)

• 5 cups cauliflower florets
• 3 cups broccoli florets
• 3 ½ - 4 cups bone broth or homemade stock
• 3-4 fresh garlic cloves, grated or minced
• 2 teaspoons fresh thyme
• 1 strip kombu, optional (See Resources)
• ¼ teaspoon organic kelp granules, optional (I use Maine Coast)
• 2 tablespoons pasture butter (See Resources)
• 8 ounces good quality organic or raw cheddar cheese, divided

1.     Prep cauliflower and broccoli -  wash and shake dry, remove core from cauliflower, cut cauliflower and broccoli into florets. 

2.    Place cauliflower and broccoli into large stockpot.  Pour broth over vegetables, just below vegetables (broth should not cover vegetables).  Add garlic, thyme, kombu and kelp granules.  Stir.

Kombu, Lime Thyme, Kelp Granules & Grated Garlic

3.    Bring to a boil, cover, and reduce heat to simmer for 30 minutes.  Remove lid and simmer for another 15 minutes, or until vegetables are fork tender.

4.   While soup is cooking, grate the cheddar cheese and place in refrigerator until ready to use.

5.    Add small portions of soup to the blender, filling only halfway.  Cover with lid and puree until smooth and combined.  Pour into large bowl or large measuring cup.  Repeat until all soup is pureed.  Pour soup back into stockpot.

6.    Add pasture butter to soup and turn heat on medium-low.  Stir until melted.

7.    Add about 6 ounces of cheddar cheese to soup, stirring constantly until melted. 

8.     Serve hot and top with some of the remaining grated cheddar cheese. 

Yield: Makes about 6 cups.

Note: Use whatever amounts of cauliflower and broccoli you want as long as they add up to about 8 cups.  I prefer more cauliflower to broccoli, but it’s great either way.  Recipe can be doubled. 

Tip: This soup is great with oven roasted cauliflower and broccoli too.  It adds a different level of flavor.  I love to make it this way when I have leftover roasted cauliflower and broccoli.  

This post is part of Made From Scratch Tuesday @ From Mess Hall to Bistro, Foodie Wednesday @ Daily Organized Chaos, and Full Plate Thursday @ Miz Helen's Country Cottage.