Here’s the recipe, on popular demand, for the butternut squash soup. It comes from an online pal with her comments. (Isn’t pal a great underused word?)
1 large butternut squash, peeled, seeded and cubed
1 onion, chopped, 1 celery stalk, chopped
1 leek, chopped
1/2 c. butter
1/2 tsp. allspice
1/4 c. maple syrup
2 1/4 c. vegetable or chicken stock*
1/2 c. apple juice*
Fresh thyme to garnish
*Note – you really just need 3 c. of liquid, so eliminate the juice or add more, add more stock, use more syrup or whatever suits your tastes.
Saute all veggies in butter over medium heat approx. 10 mins. Add allspice, syrup, stock and juice. Bring to boil, reduce heat and cover; simmer until veggies are tender (around 30 mins). Puree soup in batches in blender. Garnish w/ thyme.
As it turns out, I put in too much allspice. Otherwise the flavor was excellent – I used my trusty favorite, Rapunzel vegetable bouillon. If you used oil instead of butter, you could make it fastable! Wow, where did that exclamation point come from? Fast recipes aren’t that exciting.
In terms of texture, I’ll lay the fault at the foot of my mini food processor. Or I could’ve strained it to get out some of the chunks. As the recipe stands, the hardest part is peeling and cubing the squash – otherwise it’s very simple.