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.
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.
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.
- • 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
- 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.
Cost per full serving: $0.81 – $1.28
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).