The library and I have become quite close over the last year. And by close, I totally mean BFFs.
I love the library. I spend hours perusing her stacks—looking over books, DVDs, cookbooks—and gaining inspiration. I see her weekly. And she fills me up with a piles of books. I, in turn, soak up everything she has to offer and come back for more.
She kind of reminds me of the Giving Tree. I only hope she gets as much out of our relationship as I do.
Something tells me the feeling is pretty darn mutual.
My last bounty included a few cookbooks. Most notably one from Mark Bittman: The Food Matters Cookbook.
I’m pretty sure I read it cover to cover. I’m also pretty sure I gave myself carpal tunnel typing up all of the recipes that I wanted to make from the book.
One of the recipes in the to-make pile was for Roasted Butternut Squash Chowder with Apples. It also happens to be the inspiration for this one.
Of course, I had to adapt it. And make it delicious in my own way. The original recipe called for wine. I don’t do wine. The original recipe called for roasting everything. I didn’t.
You know, I’m sure it’s delicious however you choose to make it. Just…make it.
45 minPrep Time
30 minCook Time
1 hr, 15 Total Time
- 1 butternut squash, cut in half and seeded
- 1 tbs olive oil
- salt and pepper
- 1-2 tbs olive oil
- 1 large onion, chopped
- 2 tbs minced garlic
- 2 large apples, cored and chopped
- 1 tsp dried sage
- 1/2 cup apple cider
- Roasted squash innards
- 6 cups vegetable broth
- salt and pepper to taste
- Preheat oven to 400°F.
- Put squash cut side up on a baking sheet. Drizzle with oil, and sprinkle generously with salt and pepper.
- Roast until fork-tender, about 30 minutes.
- Let cool completely.
- Remove from skin —this was fairly easy to peel off for me, but you could use a spoon and scoop it out if it's not.
- Heat oil in a large pot over medium heat.
- Add onions and garlic and saute until fragrant, about 3-5 minutes.
- Add apple and saute for another 3-5 minutes.
- Add sage and apple cider. Cook for another 1-2 minutes.
- Add squash innards and broth. Increase heat and bring to a boil.
- Reduce heat to medium low, and simmer until apples are tender; about 15 minutes.
- Use an immersion blender (or Cuisinart, in batches) and puree until smooth.
- Season to taste with salt and pepper.
- Serve with your favorite salad or sammich. Or, enjoy it on its own.
Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Corn Free, and Egg Free.