It pains me to say, dear readers, that not all Veggie Fake-Out recipes are destined for greatness.
Take this Butternut Squash Soup for example. I was just so certain that my husband would not only eat it, but that he would love it. And why not? It doesn’t have any flavors that he’s refused before. It’s lush with butter and a touch of cream, and the spicy/sweet balance achieved with the addition of apples and cumin sent rich and exotic aromas wafting through our Brooklyn brownstone, or so I heard from our neighbors on the third floor. Yes, my quest to perfect a Butternut Squash, Veggie Fake-Out soup recipe, one that didn’t taste annoyingly like pumpkin pie, had finally been realized. Until…
“it doesn’t taste like soup….it tastes like mush.”
The good news? More soup for me!
Kitty’s Butternut Squash Soup
3 tablespoons butter
2 tablespoons olive oil
1 large onion, roughly chopped
3 large carrots, peeled and cut in large chunks
1 large golden delicious apple, cored and peeled and cut in chunks
1 20oz package pre-cut & peeled butternut squash
1 cup veggie or chicken stock
1 cup water
1 heaping tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon black and red pepper spice blend (or equal parts black pepper and chili flakes)
1/2 cup half & half
1) In a heavy soup pot over medium heat, saute the onion and carrot in the butter and oil, along with a pinch of salt, until they are soft and fragrant, about 5 minutes. 2) Add the squash and apple to the pot, along with the spices, and saute another 5 minutes. 3) Add the stock and water, bring to a boil, reduce the heat and simmer covered for at least 20 minutes and up to 45. 4) Remove the soup from the heat, and carefully blend with an immersion blender, or in a food processor. 5) Stir in the half and half, taste to adjust for seasonings, and serve.
Newsflash: This soup did not taste like “mush”. It tasted like Butternut Squash Soup. A really good Butternut Squash Soup. Its hearty, its healthy, its yummy…and its Munchkin Approved.