Friday, November 7, 2008

Butternut Apple Soup

Still not moved in yet.

Not only that, but most of our cookbooks are in storage. There have been times when we have gone to the bookstore and written down recipes from the books we own but don't have access to, so we can actually have dinner. How sad is that?

However, I would like it to be noted that we are already cooking for our neighbors, even though we are not moved in... even though we have no Common House kitchen yet...even though we don't have a fridge in our house yet.... (do I sound bitter???).

Wednesday night we hosted a Marketing meeting at our teeny in-between-house-and-Cohouse apartment and we made this recipe, which is one of those we swiped from the bookstore. I would like to feel ashamed. Instead I feel full:

Butternut Apple Soup Makes 8 servings, at least.
1 Butternut squash (about 2.5 lbs)
Olive Oil
2 large onions
1 T powdered ginger (ginger root would have been better, but we did not have any)
2 tsp cardamom
2 russet potatoes (must be the kind that breaks down, not something waxy)
2 apples... whatever you got on hand.
1 1/2 C Apple Cider
3 1/2 Water

Cut Squash into 1 inch cubes. Set aside.
Saute sliced up onions in olive oil until yummy (this is subjective).
Saute ginger and cardamon in some olive oil on medium heat for 2 minutes or so.
Add squash, potatoes & apples to pot. Saute for 5 minutes.
Add cider, water & a pinch or two of salt.
Bring to a boil and cook for 35 minutes.
When squash is tender, take the sauteed mess off the heat and puree in batches in your blender.

Serve with crusty bread and crazy ass marketing team members who are still trying to sell houses.

Come live with us! We'll feed you!!

1 comment:

steph said...

Yummy! Take out the cardamom & ginger and add 2 small shallots & curry powder and that is the same soup I made last week.