Fall. Time to round up the squash and start eating soup again (try to ignore the few hot days we're going to get at the end of the week). This is the soup I made last spring for Stephanie's birthday lunch. It is so easy and delicious. The recipe is from Family Circle magazine.
Fall Veggie Bisque
1 large onion, peeled and halved
1 granny smith apple, peeled and cored
3 carrots, trimmed and peeled
2 TBS unsalted butter
2 packages frozen cooked squash, thawed
3 cups vegetable broth
2 TBS sugar
1 tsp ground ginger
3/4 tsp salt
1/2 tsp cinnamon
1/8 tsp cayenne
1/2 heavy cream (this is really optional- or at least substitutable)
Shred veggies. Heat butter in a large pot over medium heat. Add shredded veggies and cook until softened, about 7 minutes.
Stir in squash, broth and spices. Bring to a boil on high heat then reduce to a simmer for 5 minutes.
Puree using an immersion blender or a regular blender. Return to pot and add cream (or not). Gently heat though and serve.
Follow up with some good bread, some hot cider and a sweater. Welcome back fall!
