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As Soup Week draws to a close, I thought I’d share a recipe given to me by the lovely Julie, who writes, creates beautiful jewelry and posts beautiful photos over at Magic Beans Workshop. Julie and I met in New York last April, and we share a love of words, beads, cuddly animals and yummy soup. She adapted this recipe from Epicurious years ago, and it’s quickly becoming a favorite around here.

Butternut Squash and Apple Soup
2 T butter
1 onion, chopped  (I use minced onion)
1/2 tsp ground nutmeg
1 butternut squash, peeled, seeded and cubed (about 4 cups)
1 32-oz box vegetable (or chicken) broth
1 apple, peeled, cored and diced
1/2 cup apple juice or the juice of 1 apple

Melt butter in large pot over medium-high heat. Saute onion and nutmeg until onion is brown. Add squash, broth, apple and juice. Bring to a boil; reduce heat and simmer uncovered for about 30 minutes, or until squash and apple are tender.

Working in batches, carefully puree soup until it reaches desired consistency. (Add more water or broth if needed.) Add salt and pepper to taste. Sip from a mug and enjoy!

I hope you’ve all enjoyed Soup Week as much as I have. Here’s to toasty warm kitchens and steaming bowls of yumminess on frigid nights!

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