Butternut Apple Soup

Brrrr! Winter seems to have arrived early here in Boston, and the transition from California has been a jarring one. To fend off further illness, warm up, and to add some much-needed nutrition to our diets, I spent yesterday cooking.

The morning was spent on bread, made from the King Arthur Flour Brown Sugar Cinnamon Yeast Bread Mix while listening to Christmas songs. As I have mentioned, I am supposed to be spending November on a hiatus from work or job-hunting, but relaxing is not easy for me and while I have had some great days off, I was starting to get a little antsy about the future yesterday. However, while kneading the bread dough in a quiet house next to a warm oven with music on in the background, I kind of “got” what this rare time is about. It was a nice moment of letting go, and I felt energized for the first time in a long time.

Inspired by Tyler Florence’s Butternut Squash and Apple Soup from the Foodbuzz Festival Tasting Pavilion and the withering apples we bought before we left, I headed to the store for ingredients to make my own version of the soup.

1 large butternut squash, 1 large fennel bulb, 2 yellow onions, 4 apples

butternut squash, apples, fennel

I sliced the butternut squash, onions, and apples, and placed them in the oven at 450.

butternut squash, apples

Then I washed the outside of the fennel bulb, chopped off the tops, and sliced it into thin strips. I soaked the strips in a pot of cold water to get any of the sandy soil off. I also ate about 1/4 of the fennel raw. I can not get enough of it’s refreshing crunch!

fennel

I sautéed the fennel in a bit of olive oil and tossed in a chopped habanero, seeds and all. Trust me, once everything goes in it won’t be very spicy at all. It just adds balance to the sweetness of the rest of the ingredients.

fennel, habanero

I roasted the onions until browned around the edges and very soft.

roasted onion

And the apples a little too long! They were fine, but the lovely juice I had hoped to use in the soup turned into caramel.

roasted apples

Once everything was roasted, I added it to the pot with the fennel and habanero and poured in a container of Trader Joe’s Organic Veggie Broth.

soup ingredients

As it bubbled away, I used my immersion blender (LOVE) to make it nice and smooth.

The soup simmered for a couple of hours, and when it came to serve it, I added a creamy touch, Crème Fraiche with curry.

Vermont Creme Fraiche

Other than the Crème Fraiche, this recipe is vegan, and it packs a flavorful punch that vegans and meat-eaters alike would love.

butternut squash soup

And it provided a dose of healthy, seasonal produce that we so desperately needed!

I am going to try to attend a yoga class and to go for a walk today. I need to start marathon training, but after being sick for so long, I think it’s smart to walk before I run!

Any tips for letting go and tuning out for this high-strung blogger? Confused smile

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Tags: apple, butternut squash, fennel, Food, recipe, soup, vegan, Vegetarian

  1. A Boston Food Diary’s avatar

    BEAUTIFUL! Im like you- I LOVE my immersion blender- use it every chance I get. This is a beautiful soup and I love the addition of fennel! Wonderful…

    Reply

  2. 5 Star Foodie’s avatar

    Your butternut squash apple soup looks wonderfully delicious! I love the addition of fennel in it! Thank you so much for your thoughtful comment on my blog :)

    Reply

  3. Michelle’s avatar

    The weather is killing me too. I have a nasty cold and I think a bowl of your soup would help warm me up…do you make deliveries?

    Reply

  4. Daisy’s avatar

    as far as the jarring transition from hot to cold, tell me about it. It’s actually painful after lying on the beach in 80 degrees. I.can’t.deal.
    Drinks last night aided my pain. I’m glad this soup helped yours!

    Reply

  5. Heather’s avatar

    I would love to make a soup like that – I have a couple leftover squashes on my counter from the farmers market that need to be used!

    Reply

  6. MelissaNibbles’s avatar

    That looks delicious! Hope the walk went well. Good luck with the training :)

    Reply

  7. Kristy’s avatar

    That looks great, I love raw fennel with sliced pears! Thanks for sharing!

    Reply

  8. Simply Life’s avatar

    With all those ingredients this must just taste incredible!

    Reply

  9. Holly’s avatar

    i LOVE the combination of flavors you put together. bravo! also, it was great to meet you this weekend! i hope you had a most fabulous time :)

    Reply

  10. MarathonVal’s avatar

    I used to love my immersion blender… that is, until mine caught on fire lol…

    Reply

  11. alicia’s avatar

    I love the addition of habanero to a traditionally sweet soup. Although its hot, the pepper often has a sweetness too. I bet it adds a good depth of flavor. And I would never have thought to add fennel….

    Maybe it would be a good idea to do some volunteering a couple hours a week? just to keep you from getting antsy? I wouldn’t want to see you take a job that isn’t a good fit just because you were getting nervous and bored in unemployment.

    Though, from the looks of this post your being even more creative than usual in the kitchen!

    Reply

  12. Grace’s avatar

    You can never have too many soup recipes! This looks so seasonal and yummy, and it is awesome for vegan and vegetarian guests.

    Reply

  13. Terri’s avatar

    Mmmm butternut squash is one of my favorite fall ingredients! This soup looks incredibly easy.

    Reply

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