Soup is always always a good place to start. Soup is wonderful because it is satisfying but unfussy. I hope that this blog, and the recipes and ideas in it, will be the same way.
This past fall, I tried to make a batch of soup every Sunday, because it was a relaxing thing to do on a cold afternoon, and so I could have leftovers all week. I can't tell you how grateful I was to my Sunday-self when my Monday-self had hunger pangs and only ten minutes between classes. I tried to make a different kind of soup every weekend, but after I found this apple sage squash soup in November, it was difficult to make anything else. The good thing is, you can make endless variations of this soup and never get tired of it. Here I've called it Fall Harvest soup because it takes advantage of some great fall produce, but feel free to substitute different vegetables to make it more appropriate to the season. Leeks are a beautiful addition, if you have them.
Fall harvest soup
1 small butternut squash (acorn also works)
1 apple (granny smith is nice)
1 sweet potato
3 cloves garlic
1 small onion
6 cups mild vegetable or chicken broth
1 Tbsp. dried sage leaves
or, 1 tsp. fresh sage leaves
salt and pepper to taste
Peel and dice onions, garlic, carrots, sweet potato, apple, and squash.
Sautee the onions, garlic, carrots and dried or fresh sage in a small amount of vegetable oil at the bottom of a large pot until onions start to become transparent. Add apple and squash, then liquid.
Bring to a boil, then reduce to a low simmer. Simmer for half an hour, or until squash and sweet potatoes are tender.
At this point, turn off the burner and let the soup cool. When cool, blend in small batches until smooth and creamy. Add salt and pepper to taste.
Keeps well in the refrigerator for one week, and thaws well if frozen.