Fall is the most delicious of the seasons, and this soup is one of my many fall standard squash dishes.It’s really easy to prepare, and cooks somewhat quickly. It seems a lot fancier than it is, too, which is great for those of us who are trying to trick the world as to how sophisticated the items that emerge from our kitchen really are.
Plus, this gives me something to do with all of the appples left over from my study the other day!
Here’s what’s in the soup:
I was tempted to add garlic when I made this once, an it was a bad move. Learn from my mistakes, people.
Use however much ginger you want — I sliced off about half an inch of that root, and it was delightfully gingery. And use whichever variety of apple you please. There is no need for the apple you use to already have a portion cut from it, either. I used about half of that squash — the top bit was made into soup a few days earlier, and the bottom bit will be made into soup in a few more days. You could do a similar soup with any kind of squash, I think, and this would probably also be great with a sweet potato.
All right. I’m aware this is a straight forward “how to cook this food” post, but this is, in my opinion, the most delicious way to prepare vegetables, and I want to make sure that everyone knows about it.
