I think I’m only going to make soup until Mary Ellen gets un-kidnapped. It’ll be like a hunger strike, but I’ll still get to eat soup, which sounds nice. I thought about starting a fundraiser for her ransom money, but I was too hungry from my hunger strike idea, so this will have to do.
I cleared out the rest of my garden this week and found several butternut squash as well as a few carrots I had missed earlier in the season. I started shooting photos while making this soup, but my camera died, and I couldn’t find the charger. You’re all in luck, though, because in addition to going to school to be Dr. Quinn Medicine Woman, I have also completed extensive coursework in courtroom illustration. So, I was able to quickly and accurately draw the important steps of this recipe. I imagine you won’t even notice the difference between my exceptional photography and illustrations.
This soup was loosely inspired by this recipe
Small shallot or leek
Garlic (about one clove or some garlic powder)
Fresh thyme (about 2 tsp)
Fresh sage (about 2 tsp)
About 3-4 cups vegetable broth
Salt and pepper to taste
Cut butternut squash in half and scoop out seeds. Brush with olive oil and then lightly salt and pepper it. Roast face down on a baking sheet at 400° until soft (about 45 minutes)
Once done, let cool for a few minutes until you can handle it. Scoop out all of the squash into a bowl.
Cut apple and carrots into bite sized pieces
In a large pot, saute garlic and leeks (or shallot) until soft and fragrent. Add carrot, apple, cooked squash, thyme, sage, and vegetable broth. Simmer until apples and carrots are soft )about 15 minutes or so. Add coconut milk. Blend with an immersion blender.
Garnish with salt and pepper, per illustration