Rich Tasting Butternut Squash, Apples and Saffron Soup
So these days I’m not cooking much, which is why I’m also not writing much. The main reason is I don’t have access to my kitchen as we are redoing it (seriously, that was long overdue. I can't wait to show you the end result!). The project is coming to an end after a 6 weeks real cooking hiatus and I’m excited to start cooking in a serious matter again. The lack of cooking options has really made me lazy. Is this what happens when we don’t have time or the means to cook? We become lazy and stop cooking with meaning? That’s so sad!
This past weekend we were invited over to one of my cousin’s house for dinner. As I like to chip in, I offered to bring a starter. I really didn’t know what to do and how I would get it done. So I decided to keep things really simple (and kid friendly!) with only a few ingredients and the use of hardly any tools. I used my parents’ kitchen as the scene of the crime. In only about 45 minutes I had created what I can honestly call my best soup ever! The mix of the flavors is so rich and complex. Even my husband who’s usually not a big soup guy (or vegetables guy for that matter) enjoyed the soup. And seriously, this is a beginners’ soup so if you’re not a great cook, you could try this out and blow your guests - or your family! - away with this rich and tasty soup… perfect for the winter days to come. It could also be an amazing starter for the upcoming American Thanksgiving!
Butternut squach, apple and saffron soup
Serves 6 to 8 people - Total Time: about 1 hour - Level: BIG KID
2 tbsp butter
1 medium shallot, chopped
1 medium butternut squash cut in 1-inch cubes
3 apples (any red kind)
1 big pinch of saffron
4 cups of chicken or vegetable broth low in sodium
Old aged cheddar cheese, grated
In a large skillet, melt the butter over medium heat. Add the shallots and cook for about 2 minutes. Add the butternut squash and the apples. Cook for about 5 minutes while mixing the ingredients together. Add the water, saffron and a big pinch of salt. Bring to a boil and simmer for about 30 minutes or until the butternut squash becomes tender.
Take off the heat and let cool for about 10 minutes. Blend in a blender until the texture becomes smooth. Pass through a sieve for a perfect texture.
Serve hot with about 1 tbsp of grated old aged cheddar cheese (add it right at the last minute, just before serving). Add more if you’re a cheese lover!