1 medium butternut squash, peeled, seeded, and cut into 1 inch cubes
1 small white onion, roughly chopped
2 small or 1 med-lg Honeycrisp apple, roughly chopped
I left skin on for ease but this does mean you may get the skin texture in the final soup. My immersion blender didn’t full blend it. But, I liked the occasional texture change.
2 tsp garlic
1 tsp salt
1 tsp black pepper
1/4 tbsp cayenne pepper
pinch nutmeg
pinch cinnamon
pinch sage
2 cups chicken stock
can sub vegetable stock
1/2 cup canned coconut milk
can sub heavy cream or half and half
Directions
Roasting the veggies & fruit
Put the squash, onions, apples and garlic on a olive oil coated 13×9 sheet pan
Drizzle with more olive oil and sprinkle with salt and pepper
Roast at 425 for 45 minutes
Before roasting
After roasting
Mixing up the soup
Add roasted items, chicken stock, salt, pepper, cayenne, nutmeg, cinnamon, and sage to a pot
Mix and heat on med-high until it bubbles, uncovered
Reduce heat to low-med and cover to simmer for 25 minutes
Remove from heat and stir in the coconut milk, then use an immersion or regular blender to smooth the ingredients
Today I drove into St. Louie from Chicago. It was a super quick drive and very uneventful (thankfully!). The temp went up by about 20 degrees between Chicago and St. Louis, and my mood improved drastically as the sun shone brighter south of the city.
Tonight was the speaker dinner. It was small and intimate. The dinner was real St. Louis barbeque and the mustard sauce was to die for.
I was back at my Airbnb – a private room in a home – by about 10:15 like a good girl should be (haha!) to edit this video diary of the day and try to get a good night’s sleep. If it wasn’t for the twin bed, the latter may have happened 🙂
Heather Acton 