Today is so bittersweet. It has been cold and wet and miserable all day long. I didn't see the sun at all, so naturally, my winter depression is starting to kick in early this year. I found some acorn squash and butternut squash for 39¢ a pound at my favorite store ever, you guessed it, Aldi! I started preparing my ingredients to make squash soup, and when I walked outside to pick my fresh rosemary, thyme, and sage, I found some ripe tomatoes on the vines! I filled the pockets of my cardigan, but there were so many I have to pull up my shirt and pile the rest in a makeshift type basket. It's seriously the most exciting thing to happen to me all day. I didn't expect to get any more tomatoes this year. My heart is so happy. Anyways, this is the story of how my squash soup turned into a tomato-squash soup! It's so easy and delicious! I have already eaten an entire quart to myself, and I feel no shame! Are you ready for this deliciousness?! Okay, here goes! First, halve your squash and scoop out the seeds. You will also want to peel and halve an onion and 3-4 garlic cloves. Now for my secret ingredient.... two of your favorite apples! Cut them in half and take out the seeds. This adds the perfect amount of sweetness to the dish while helping to savor the wonderful taste of summer! Assemble the ingredients on a pan. I tried out my silicone baking mat for the first time. It was perfect for this. My only wish is that I owned more than one! Put everything skin side down on the pan, brush with your favorite oil, and season with salt and pepper. I used my homemade garlic oil because it's so fragrant, and I absolutely love garlic! If you want to make your own, here's a link to a video tutorial. It's so easy!!! youtu.be/g0SahBUMzBE Once everything is assembled and ready to go, put it in a 325° oven for 2 hours. While that is in the oven, prepare your tomatoes and herbs. Place them on a baking sheet brushed with oil and add to the oven when there is one hour remaining. Roasted vegetables really bring out the best possible flavor in this dish. All of your senses will be pleased! Let me just warn you, your house (and your neighborhood) are about to smell amazing! Remember that baking mat I mentioned earlier? Well, the veggies that roasted on it for two hours did not even stick to the mat! I plan on purchasing another, and I will never buy aluminum foil or parchment paper ever again! I'm seriously in shock by the easy cleanup! The tomatoes and herbs that were only roasting for an hour had to be scraped off of the foil lined pan, and some of the juices escaped the pan. Never again! Here is a link where you can purchase a baking mat similar to the one I am using. Okay, so the next step is to let everything cool completely. Once it is cool, scoop out the flesh from the squash and the apple, leaving behind only the skins to discard. For the herbs, you will want to separate the stems and discard them. Put everything into a blender or food processor. Let it run until smoothe. At this stage, it will look like baby food. Put everything into a large pan and add two cups of vegetable stock. I made mine ahead and freeze it for when I need it. I'll be sure to provide you with that recipe in the near future. Heat everything on a medium heat until it is hot all the way through. Season to taste with salt and pepper. Add 1/4 teaspoon off Chinese Five Spice. If you don't have any, you can purchase it here: I would suggest serving this in a soup cup to help keep those hands extra warm on a cold winter day! Bread is also a great edition! ENJOY! |
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