We finally received some much needed rain here in Northern California a few weeks back. For a minute there, I forgot it was winter with all of the beautiful, warm days we’ve experienced in December and January.
It was a Friday night and I had planned for my dear friend Morgan to come over and make dinner together. That morning over text we both had same idea for dinner: SOUP! What a perfect choice to pair with this rainy evening. She had a few ideas that we kicked around and then we both settled on making a comforting squash soup with granny smith apples paired with a pear & pomegranate salad.
- 1 large butternut squash
- 1 yellow onion, quartered
- 2 1/2 cups vegetable or chicken broth
- 3 granny smith apples, peeled & cored
- 3 garlic cloves, grated
- 1/2 cup half & half
- 1 tablespoon fresh Thyme
- 1 teaspoon ground ginger
- Olive oil
- Salt & pepper, to taste
- 1 granny smith apple, for garnish
Pre-heat oven to 400 degrees. Quarter the butternut squash, coat with olive oil and season with salt and pepper. Roast for about 45 minutes – 1 hour. Remove the skin and let cool. (If your local store doesn’t have whole butternut squash available, check to see if they have cubed butternut squash.)
Add the apples and 2 cups of broth into a blender or food processor (I used my Ninja and it worked great!) Puree until smooth and transfer it to a bowl. Set aside. In a heavy stockpot, add olive oil, onions and garlic and saute over medium heat until softened, about 5-7 minutes. Remove the onions from pot and place in a bowl. Transfer the apple / broth mixture to the stock pot and simmer. Add the cooled squash to the blender along with 1/2 cup of broth and puree until smooth. Add the squash puree to the apple / broth mixture. Add the half & half and stir continuously until completely mixed together. Add the fresh thyme and ginger. Season with salt & pepper, to taste.
Garnish soup with thin slices of apples & fresh thyme sprig. Enjoy with your favorite salad or crusty bread.
Serves 4 -6
Pear, Pomegranate & Gorgonzola Salad
- Arugula salad
- 1 – 2 ripe pears, sliced
- Gorgonzola, crumbled
- Pomegranate seeds (click here to learn an easy way to deseed a pomegranate)
- Walnuts, toasted
- Citrus vinaigrette (recipe below)
Combine pears, cheese, pomegranates and toasted walnuts over a bed of arugula salad. To make this simple vinaigrette, combine juice from 1 orange, 1/2 tablespoon white wine vinegar, 1/4 cup olive oil (slowly added), salt & pepper.
Pingback: Meatless Mondays | Aprons & Stilettos