yellow onion

Butternut Squash and Apple Soup

 

The ultimate fall-lovers soup!

Yield: 6 servings

 

Ingredients:

1 tbs unsalted butter

1 medium yellow onion

1 butternut squash (about 2 lbs)

4 red or gold apples

2 tsp coarse salt

1 ½ tsp ground cumin

½ tsp ground coriander

½ tsp ground ginger

¼ tsp fresh ground black pepper

2 cups chicken or vegetable stock

2 ½ cups water

Sour cream

Directions:

  1. Peel, seed, and cube the butternut squash, set aside.

  2. Dice the yellow onion.

  3. Melt butter in a large pot or dutch oven over medium heat. Add onion; cook, stirring occasionally until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.

  4. While the butternut squash is collecting, peel, core, and chop apples.

  5. Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover) to the pot. Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.

  6. Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. 

  7. To serve, ladle into shallow bowls; garnish with sour cream if desired.

Corn Chowder

 
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It’s soup season and this creamy corn chowder is an excellent way to use the bounty of fall’s harvest!

RECIPE INSPIRED BY MARTHA STEWART

Yield: 6 servings

 

Ingredients:

8 thyme sprigs

4 oregano sprigs

2 bacon strips, optional

4 tbs unsalted butter

1 large yellow onion

5 ears yellow corn

Coarse salt

1 small zucchini

1 lb fingerling potatoes

4 cups of corn or vegetable stock

3/4 cup heavy cream

Chives, for serving

Hot sauce, for serving

Freshly ground pepper

Grated parmesan

Directions:

Corn (1) Illustration.png

  1. Place thyme and oregano sprigs in cheesecloth and tied with kitchen twine to make an herb bundle.

  2. Dice the yellow onion into ¼ inch pieces. Remove corn from cobs. 

  3. (Optional) Chop raw bacon into small pieces. Cook bacon in a large stockpot over medium-high heat, stirring frequently. 

  4. Melt butter in the large stockpot. Once melted add the onion, herb bundle, and corn. Lightly season with salt. Cook, stirring occasionally until everything is soft, about 20 minutes. While the corn mixture is cooking, cut fingerling potatoes into ½ inch slices and cut the zucchini into ½ inch cubes.

  5. Add the stock of your choice, zucchini, and potatoes to the stockpot and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are fork-tender, 8 to 10 minutes.

  6. Remove and discard the herb bundle. 

  7. Puree one-third of the mixture until smooth. 

  8. Return the pureed liquid to the stockpot and stir in heavy cream. 

  9. Cook until chowder is hot. Season with salt and pepper. Garnish with chives, parmesan, and hot sauce, if desired; serve immediately.