Monday, September 29, 2014
Autumnal Harvest Soup
I love Autumn, not only do I get to break out my sweaters, but it's also the best time to make soup. Not just because the weather gets a little chilly, but also because there are so many fantastic things available at the farmer's market that make for good soup. Also this year I am once again participating in the Juniper Hill Farms CSA. They are fantastic, they deliver to my worksite, which is awesome, but I can also customize my picks from week to week. Earlier this summer, I was able to get a canning package of beets from them, and now I have canned beets sitting in my cabinet, just marinating in goodness, waiting to be eaten!
But I digress. Autumn is soup weather, and one of my favorite "recipes" is something I call Autumnal Harvest Soup. It changes slightly from year to year, but the point is that it clears out what I need to use up, and makes one heck of a tasty soup. I also notice I tend to make it around the time of the Autumnal Equinox. So here's this year's recipe, all the ingredients were purchased at either the farmer's market, or received from my CSA:
2 leeks (white parts online, sliced really thin)
3 carrots (peeled and sliced)
1 butternut squash (peeled, seeded, and cubed)
4 cloves of garlic (chopped)
2 medium apples (peeled, cored, and cubed)
4 potatoes (peeled, cubed)
2 quarts of stock (I used vegetable, but I've also used chicken)
Basically toss all of the ingredients in a slow cooker, turn it on high and then walk away for a few hours. Anywhere from 4-6 hours. Then take your immersion blender and blend it all up. Or carefully put small batched in a blender and blend until the soup has an even pureed consistency. Then grab some bread, or make yourself a grilled cheese like I did, and ENJOY!