I prefer a rustic kind of lifestyle: I collect dishes in my sink, flour on my apron and chicken poop under my shoes. I like my edges sharp, my lines wavy and my dots splashed. I believe in guesstimates and rough chops. In handfuls I trust.
Most of the time, I can get away with it. My beau already married me; who else am I gonna impress? But then there are days when we ehn-tuh-taine-uh. So I have to step it up a notch and get a little refined. I pick up my clutter, bathe the dogs and pull out my Chanel. Because no one wants a glop of soup.
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The money’s in the relish. Crisp, raw apple with tart cranberry, sweet honey and a dust of cinnamon, on top of a roasted butternut puree. A bit of savory autumn goodness.
Slapdash need not apply.
[K]
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Crisp, raw apple with tart cranberry, sweet honey and a dust of cinnamon, all on top of a roasted butternut puree. A bit of savory autumn goodness.
Ingredients
- • Whole butternut squash, approximately 2 pounds
- • 1 tablespoon olive oil
- • 1 medium brown onion, chopped
- • Pinch thyme
- • Pinch rubbed sage
- • 1 quart stock: vegetable or chicken
- • 1 crisp apple, such as McIntosh or Granny Smith, finely chopped
- • ¼ red onion, finely chopped
- • 2 tablespoons lemon juice
- • ½ cup dried sweetened cranberries
- • 2 teaspoons honey
- • ½ teaspoon ground cinnamon
Instructions
- Minute 1: Preheat oven to 375º F. Line cookie sheet with aluminum foil. Slice butternut squash in half lengthwise and scoop out seeds. Brush cut-side with olive oil, sprinkle with salt and pepper, then lay cut-side down. Roast squash for 45 minutes. Meanwhile:
- Minute 5: In a medium saucepan over medium heat, add olive oil. Then add onion, season with salt, and sauté over medium heat until soft and translucent, about 7-8 minutes.
- Minute 12: Add thyme and rubbed sage and cook for an additional three minutes.
- Minute 15: Add in stock, bring heat up to boil, then reduce heat to maintain a simmer.
- Minute 20: While soup is cooking, assemble the relish: combine apple, onion, lemon juice, cranberries, honey and cinnamon; set aside.
- Minute 45: Once butternut squash is roasted, scoop out the meat and add to the soup mixture. Continue to cook the soup for an additional 5 minutes to bring the flavors together.
- Minute 50: Remove soup from heat and transfer in batches to a Vitamix or standard blender. Puree until smooth. Salt and pepper to taste.
- Minute 55: Serve soup in small cups with a spoonful of relish on top; serve immediately.
Notes
Cost per full serving: $0.81 – $1.28
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Inspired by: Friends who contributed a soup with this relish to a dinner party at the RGB.
Source: Soup recipe from Rustic Garden Bistro. Garnish recipe modified from Rachel Ray (deletion of chili powder).
The relish sounds like a fabulous contrast to the smooth creamy soup!
You made me laugh; what else can I say…well, other than I believe you. That money thing…that relish sounds Puh-fect-ly divine my dear.
Kim, I love how your writing style has developed! Keep on cooking, writing and photographing.
Show me the money, honey! The crisp, sweet, tart relish definitely adds refinement and pizazz to your rustic squash soup
Smile. Your rustic ways impress me week after week. What a lovely soup and I just love that relish. Thank you for sharing your rustic eats and words my friend. No better way to end my weekend. I hope you have a week full of family and feasting. Blessings from Austin!
Now we are talking! That is my kind of rustic (if I can still fit into that fancy designer stuff!). When are you going to pack up the big ass RV of yours and head our way?!