Three days into November and Britain has jumped into full Christmas mode. Despite this enthusiasm however, the weather is still decidedly autumnal. So in keeping with the season I thought I would test a soup recipe from my Grandmother’s collection.
THE ORIGIN
This is a more recent clipping. Probably from when Baba jumped on the healthy living trend (she was never one to be behind the times). Given the texture of the paper it must have been from a magazine. I’m assuming it was a healthy living magazine since at the bottom of the clipping the recipe is attributed to the Weight Watchers “Pointsplus® Cookbook.”
THE BASICS
Ingredients
- 1 Onion
- 1 Garlic Clove
- 1 Butternut Squash
- 1 Large Granny Smith Apple
- 14.5 oz Chicken Broth
- Salt & Pepper
The recipe calls for reduced-sodium chicken broth but to be honest I just used the standard kind.
THE METHOD
The Method
- Heat the olive oil on a medium heat in a stock pot or dutch oven.
- When hot saute the onion and garlic until softened (about 5 min).
- Add the rest of the ingredients and season with salt and pepper to taste.
- Bring to a boil then reduce heat and simmer for 25 min.
- Puree the softened mixture in a blender then return to a pan and heat through.
- Top with homemade croutons and enjoy.
How easy was that?
THE RESULT
I’m really pleased with how this recipe turned out. I live for one pot cooking so I already make quite a lot of soups and stews but this is definitely one for the repertoire. This squash-apple soup is deliciously sweet and warming, and the best thing of all is that it was so incredibly simple.
First time visiting? Read about the Rose’s Recipes Project here.
THE LAMPPOST 