A Southern Grace: sorry, not sorry

February 13, 2018

sorry, not sorry

Yum

Butternut squash soup. Five years ago, I would've been very distraught about posting so many boring (but delicious!) soups.


Since Eva came into my life, though, my priorities have definitely changed. Where I once would focus on my blog after getting home from work or on the weekends, these days I'm lucky to even make a fantastic supper, much less take pictures of it! Plus, after my dear girl goes to bed, the last thing I want to do is sit on my computer; I'd much rather read a book or have a good cry watching This Is Us (EVERY freakin' episode).

So no, I won't apologize for letting my blog fall by the wayside a little bit. I'm thankful to you fantastic folks who continue to stop by, especially you peaches who take the time to leave a comment!


Soup! This is butternut squash soup, and I should start by saying that butternut is my least favorite squash. I'm not sure why, but its flavor just doesn't do it for me. That said, my green-thumbed little brother offered to share his harvest with me, and I still eagerly accepted. I'm glad I did, because this soup was quite tasty! The herbs and candied jalapenos (I used this recipe and replaced the beer with apple cider) helped to balance the taste of the squash for me and I ended up eating the majority of the batch myself!

Last soup for awhile...maybe.

No Apologies Butternut Squash Soup
(printable recipe)
Serves 6-8
Ingredients:
  • 1 large or 2 small butternut squash (about 3 pounds), halved and seeded
  • 1 tablespoon vegetable oil or butter
  • 1 onion, sliced
  • 1-2 large carrots, peeled and cut into chunks
  • 1 apple, cored and cut into chunks
  • 4 cups chicken or vegetable stock, plus more as needed
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon ground coriander
  • 1 bay leaf
  • Pinch ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup candied jalapenos
  • Milk or coconut milk, as needed
Directions:
Preheat oven to 425 degrees F. Place the squash halves face down on a rimmed baking sheet sprayed with nonstick spray and roast until squash is slightly browned and tender, about 40 minutes--a knife should be able to enter the squash easily.
Set the squash aside to cool enough to handle, then scoop out the flesh.
In a large saucepan, heat the oil or butter over medium-high heat until hot, then add the onion, lower the heat to medium, and cook, stirring, until soft and lightly golden, about 10 minutes.
Add the roasted squash, sauteed onion, carrot, apple, stock, spices, and salt and pepper to your slow cooker.
Cook for 6-8 hours on LOW or 3-4 hours on HIGH, or until the carrots mash easily with a fork.
Remove the thyme sprigs and bay leaf, if using, then add the candied jalapenos.
Use an immersion blender to puree the soup until smooth.
Add milk, salt, and pepper as needed to reach the desired consistency and seasoning.

My (very serious) helper!

17 comments:

Angie Schneider said...

Butternut squash is my FAVOURITE!! Gosh, how I wish I could still find them in this deep winter. Your soup looks really creamy and soul comforting, Grace.

Pam said...

I totally get it! M & C were 4 & 2 1/2 when I started my food blog. By then I needed a mental/creative outlet and the blog was the perfect outlet. Enjoy your baby. That's what's important!!!

I think this soup looks not only beautiful but tasty too. Yum.

Gingi Freeman said...

I just have to say, I have NEVER been good at crafting the finishing touches on soups to make the look elegant.. .and you ROCK this skill! Maybe a post on how to do it?! - http://www.domesticgeekgirl.com

Food Gal said...

I think kabocha is my favorite squash. It's sweet, but with a fluffier texture than butternut. So, if you truly do tire of butternut, I bet this soup would work equally well with kabocha. ;)

Agness of Run Agness Run said...

This is such an exceptional soup recipe which I can't wait to try, Grace! Perfect combo of ingredients. :)

Patricia Bacon said...

Butternut is my MOST favorite squash and this is my favorite soup.....when I make it right! I love that you bake the squash halves first.... saves sooo much time peeling it! Plan on making some this week.
BTW, you def. have your priorities straight. This time is very precious.... enjoy to the "enth" degree! lol

lisa is cooking said...

I have some squash sitting here just waiting to become soup! And, candied jalapeno?! I want this.

Natalie @ Obsessive Cooking Disorder said...

Butternut squash is my favorite and it cannot be in the same sentence as boring!

All That I'm Eating said...

No apology necessary! You've got plenty to keep you occupied! I have to say butternut squash is my least favourite squash too and I always end up turning it into a soup!

Kelsie | the itsy-bitsy kitchen said...

Awwww Eva is so precious! All I'd want to do is cuddle that sweet little girl and I'd forget my blog completely :) But this soup sounds absolutely divine!

Gloria Baker said...

I love sou8ps and Im posting soups time on time too, I love this looks delicious!

Lorraine @ Not Quite Nigella said...

Everyone loves a good soup so I don't see anything to feel bad about! We are crazy about butternut squash soup here especially in Winter :D

Big Rigs 'n Lil' Cookies said...

Butternut is not my favorite either, although I want to like it! I love that you have used candied jalapenos in this ( I have a bunch I need to use!)
I'll let you know what we think :)

Marcelle @ A Little Fish in the Kitchen said...

I have collected many butternut squash soup recipes, but I've never actually made it! Your soup looks really delicious, Grace...now if I can just get motivated to make it. Enjoy that serious(ly cute) helper of yours and keep the yummy soup recipes coming!

Emma - Bake Then Eat said...

Soup is never boring and congratulations for having the energy to still keep your blog going while raising a little one. I can’t use that excuse and I still struggle to find the time to blog. I’m loving this soup!

Brie said...

Those serious eyebrows are too cute :) What an adorable kitchen helper!

Like you I usually find butternut squash soup kind of bland but the addition of candied jalapenos(!) sounds delish. I love the design you made on top too, it looks classy :) Thanks for sharing this tasty looking not-boring recipe!

inger@Art of Natural Living said...

Soup is the perfect answer for when you are busy with family! Or busy with anything. Not boring at all!