A Snow-Day Soup & Butternut Brew!

As I peered out of the window to see, yep you guessed it,  SNOW  on the ground my mind immediately started thinking of soup. I’m a foodie, not a fashionista (though I desperately try to be both which always leads me back to the hot mess reference) so instead of thinking what shoes or what jacket am I going to wear, I start thinking ” Do I still have fresh basil?” “Wonder if the onions are ok? “I need to pick up some leeks and cream before I come home.” This may sound crazy to some, but I have to believe I’m not the only one out there completely obsessed with food. The weather can seriously affect your mood in terms of what you want to eat and there is no better time to indulge on a delicious soup then on a chilly snow day! Whether you call it sopa, potage, shiru, zuppe, or soup…this one is a goodie!

Any time you start thinking of making a soup it a good idea to think seasonal and use produce that is in-season. Winter squash varieties such as Acorn, Amber Cup, Banana, Butternut, Buttercup, Carnival, Delicata, Pumpkin, and Spaghetti are great this time of year and one of my all-time favorite soups is this butternut squash and apple bisque. The saltiness of the bacon paired with the sweet apple and squash with a touch of coconut, sage, and white wine makes this brew a keeper.  Bon Appetit! Remember, it is not rocket science, it’s just cooking and soup is one of its simplest forms. Remain calm and keep the hot mess out of the kitchen.  Cheers!

butternut squash soup

 

  • 2 lbs butternut squash cut up
  • 1 large onion
  • 6 slices diced up bacon
  • 2 tablespoons of garlic crushed
  • 3 large Honeycrisp apples(if available)
  • salt/pepper to taste
  • 3 tbsp Coconut Oil
  • 1 tablespoon chopped fresh sage
  • 1/2 cup white wine
  • 1/4 cup honey
  •  6 cups chicken stock
  • 1 can of coconut cream

Put squash, apple, onion, bacon , garlic, tossed in melted coconut oil in a roasting pan- roast on 400 degrees for about 35  min or until bacon is somewhat crisp- when done take out of oven add the wine into the roasting pan scraping bottom of pan (deglaze)-add chicken broth and fresh sage and honey- taste -if you want it sweeter then add more honey but it should be plenty sweet as is. Add salt and pepper to taste. Add in the can of coconut cream and mash with some of the squash and apples (don’t mash all of it) I like to serve it with a few chunks of the apple and butternut squash. Fry up lots more bacon and crumble on top. Garnish with a few sage spring serve and enjoy!  For extra heat add a touch of Sambal…(red chili paste) it gives just the right kick at the end.

 

 

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One Comment Add yours

  1. Penny Warren says:

    Sounds awesome, Allison. But then your soups always are!!
    Penny

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