So I'm really bad at writing down recipes. This is important because I do a lot of replacing when I cook, and often just make things up using foods that are safe for me to eat. (I have to eat a "low FODMAP" diet. I include this only because maybe someone will be looking for a decent low FODMAP recipe to make and this is a nice one. Otherwise you can totally ignore that bit.) I've used this blog one other time to write down a recipe and it's always in the back of my brain that I can go make it anytime, and I actually remember where the recipe is.
Also, I told a group of really lovely friends that I'd share this as we've all been discussing fall soups. I didn't want to try to type it all out on my phone, so I thought I'd maybe put it here and just share the link. Womenfriends are the best. They inspire me to be better than I am.
Ok. That's enough nattering on. Here's the recipe - ish.
Rachel's Butternut and Potato Soup
Prep time: way too long, esp if you have to peel and chop the squash yourself. Which I did. My hands still hurt. If you buy pre-cut squash it goes much faster. If you have someone who loves you enough to peel potatoes for you, too, that's even better.
Cook time: not really sure, but it's not as long as you might think.
Ingredients:
Equal amounts of peeled and cubed white or golden potatoes and cubed butternut squash. I think I had about 3lbs of each.
Enough water to boil the squash and potatoes in until they're tender. I usually do this half and half with chicken broth. If you wanted to keep it vegetarian, you could do a vegetable broth instead.
About 1/2 cup chopped green onion. I use just the green part (FODMAP thing) but if you prefer, you can use real white onion. If you do, it'd probably taste better to chop and saute them first a bit in butter before putting them into the pot.
1/2 cup (ish) of dry white wine. I like pinot grigio, but you do you.
Salt (to taste)
Pepper (to taste)
Rosemary (about 1 - 2 tsp)
For serving:
nutmeg (dash)
Balsamic vinegar (optional) and/or dash of Tabasco
Heavy cream and butter (I use dairy-free)
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Chop and rinse the potatoes and squash. If you buy pre-chopped squash I absolutely would not judge you. Peeling and chopping butternut squash is a real pain in the rear.
Boil the squash, potatoes and green onion in a pot of water with enough water to cover. High heat is fine. Add in the rosemary (crush it up a bit first) You can choose to pour off the water after and then cover the cooked vegetables with hot chicken broth. I usually just cook with 1/2 broth and 1/2 water.
Once the squash and potatoes are fork tender, turn off the heat. Let it cool a little. Then blend it with an immersion blender until it is all a smooth consistency. The rosemary usually doesn't chop up as much as you'd think it would.
Add salt and pepper to taste. If you already had a lot of salt or seasoning in the broth you might not need much.
To serve, add a pat of butter and a dollop of heavy cream. You can also put in a 1/2 tsp of good Balsamic or a dash of tabasco and swirl them all in with just a little pinch of nutmeg.
I think all of this made about four quarts of soup? Like I said, I'm really bad at writing things down. I think you could easily use more or less on the potatoes or the squash, depending on what you have. I think you could add in carrots, too, if you wanted. I wound up making this soup 3 times because the squash I bought was just neverending. My mom thinks it will freeze okay, but thought it might make get mealy if frozen. I'll have to report back. Or you could, I suppose, if you try it and freeze it.
The soup goes well with some pieces of fried ham, or even bacon. Or just on its own. Enjoy!
Yum.
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