It is that time of year - that cold, wintery, snowy, time of year. Which means? You guessed it - it means it is time for some soup.
I had purchased a honeynut squash from Whole Foods. I tried looking up some ideas about how best to prepare this squash since I have never had it before and I had no clue as to what it tasted like or how it cooked. So I went on a whim and put this squash in my cart.
But...there it sat. It sat for a week, two weeks. Then I decided well, time to make some soup. Got my new fancy $40 powerhouse immersion blender (purchased on Amazon: Mueller Austria Ultra-Stick 500 Watt) and couldn't wait to try it out.
So here goes the recipe.
Ingredients
1 honeynut squash (peeled, deseeded, and cubed)
1 butternut squash (peeled, deseeded, and cubed)
1 leek (trimmed, white and some green parts, halved and sliced into half moons)
1 apple (any kind, I used Pink Lady, cored and chopped)
2 parsnips (peeled, halved, and sliced into half moons)
2 sweet potatoes (peeled, halved, and cubed)
4 cloves garlic (peeled, sliced)
1 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
6 cups of low sodium vegetable stock (I used Engine 2 Veggie Stock)
Method
Place all prepared ingredients, spices, and stock into a 6 quart (or larger) crock pot. Set on high. Let cook for 6-8 hours (time depends on the size of the veggies). Once done, carefully, use your immersion blender to smooth out the soup into a creamy consistency.
Enjoy!
Use a ladle to add to a bowl, top with some fresh herbs like thyme, and top with some fresh cranberries for a more festive look. Also if you can find it, grab some yummy cranberry pecan bread (if you are local to Cape Cod you can find it at PainD'Avigon).
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