Apples. Butternut squash. Yams. Potatoes. Onions. Garlic. This is the basis for my favorite autumn soup: a soup which is sweet and flavorful and full of color; a soup which reflects the changing colors of the leaves and the crisp autumn air. This is also the first soup I have developed ‘from scratch’. I'm slowly discovering the tricks and intricacies and joys of making my own soups. It's something I hadn't thought much about before last year, but which I now merrily daydream about on the bus.
What you need:
- a dollop of olive oil
- 2 garlic cloves
- 1 medium onion
- 2-3 apples
- 2 yams or sweet potatoes
- 4-5 potatoes
- a large chunk of butternut squash
- 3 cups vegetable stock (give or take)
- fresh coriander
- white wine (for reheating leftovers)
What you do:
- Peel and chop the yams and potatoes. Cook for 10 min. in rapidly boiling water.
- Meanwhile, mince the garlic and chop the onion. Peel, core and chop the apples, and chop the squash.
- Heat the olive oil in a large, heavy bottomed pot. Once hot, add the garlic and onions. Cook over medium heat until the onions are transparent. Add the vegetable stock and the rest of the fruits and vegetables (yams, potatoes, apples and squash). Bring to a boil, and then simmer with the lid on for 20-30 min., stirring occasionally.
- Once all of the vegetables are soft, blend the soup (using an immersion blender if you have one) until no chunks are left. Serve hot with a sprinkling of fresh coriander.
- Notes on reheating leftovers: to reheat soup, warm on the stove with a dollop of white wine