I have always enjoy seasonal cooking. Not only is the environmentally smart thing to do, but making the passage of the year with the seasonal favorites has always felt deeply special to me. In a year when the days began running together into a blur of weeks and months, it has felt (and continues to feel) especially important. In early fall, when the garden is beginning to peter out and the butternut squash have cured, I make the first batch of butternut squash soup. The poplar trees hint at the fall to come, and this soup (loaded with ginger if I don’t have to share with anyone) promises the golden light, cool evenings, and crunching of leafs. This year’s batch was silky and delicious. It was finished cultured vegan butter, salt, and cracked pepper. When I went back for seconds, to my family’s disgust, I added chopped cilantro and sriracha!
Saute onion and garlic in a few tablespoons of olive oil until translucent, add everything else and continue to saute until fragrant. Then add enough water to cover the mix. Boil until soft. Remove the rosemary, blend with immersion blender. Continue to cook down until desired consistency. It really is that simple.
- Butternut Squash Soup (Dinner in a Hurry Version)
- 2 Medium Butternut Squash, chopped into to chunks
- 1 Medium or Large Yellow Onion
- 1 Green Apple, Peeled and Chopped (optional)
- Ginger and Garlic to Taste
- Spring of Fresh Rosemary