Roasted Butternut Squash, Acorn Squash, and Apple Soup


For 2018 I hope to be here more than I was in 2017. I’m envisioning more of a journal of sorts, where I can feel free to pop in and say “I just made this for dinner! I’m not apologizing for the bad photos! Here’s the general technique and ingredients so you can make it too, if you so choose!” I’m saying goodbye to weighing vegetables and judiciously measuring out olive oil. Maybe I’ll even share some (gasp!) meaty recipes here. We’re going to write our recipes in real time!

2017 was a strange year for me in that it treated me personally very well and it was still painful to go through. I have a feeling that 2018 is going to be much of the same. Since the last time I checked in here (which was what, August?!?) Aaron and I have moved and started talking seriously about getting a dog. I left cooking professionally and became more focused on writing. And I started to cook seriously at home again for the first time in a year or more. Jobs. They drain you of what you love.

We started 2018 as we mean to go- a chill open house filled with friends, water, and soup. We called it “Yes, Soup for You”, and spent the entirety of New Year’s Day at home, with friends coming and going, sharing food. Aaron made some mulled wine, friends brought treats, and I made three soups- my mom’s chicken chili, a vegan version of this coconut red lentil soup, and a creamy and sweet-but-not-too-sweet roasted squash and apple soup inspired by Smitten Kitchen. It was such a success that we’ve decided that we’re going to do this every year from now on. It’s hard to think of a better place to be than surrounded by lovely people and good food.

I’ll see you more in 2018. May you start as you mean to go.


Roasted Butternut Squash, Acorn Squash, and Apple Soup

inspired by this recipe over on Smitten Kitchen

The timing for the roasted squash and caramelized onions will depend on how much moisture is in your vegetables, and how much attention you’re paying to them.

Preheat the oven to 400.

Quarter and deseed 1 medium butternut squash, 1 large (or 2 small) acorn squash, and 4 apples. Divide between two cookie sheet (I placed the butternut squash on one and the acorn on another), and drizzle liberally with olive oil, sherry vinegar, salt, and pepper. Place in the oven and roast until the squash is tender and the apples are shriveled, between forty minutes and an hour.

In a large heavy pot over medium heat, melt 2 tablespoons of butter. Add in 4 yellow onions, thinly sliced, and toss well. Cook, stirring occasionally, until they have lost at least half of their volume and are becoming golden in color. Add in 4 cloves of minced garlic and about 2 tablespoons roughly chopped thyme. Continue to cook until the onions are at least amber, though you can take them darker if you desire.

Remove the squash and apples from the oven. Peel away the skin from the squash and roughly chop it into large chunks. Add the peeled squash and the roasted apples to the soup, along with about 1 cup of white wine (if it’s the remainder of a flat bottle of bubbles, so much the better) and 4 cups of vegetable stock. Bring to a boil and reduce to a simmer. Simmer for 10 to 15 minutes, just to let the flavors melt together.

Add 1 cup heavy cream and puree soup, either in an upright blender or with an immersion blender. Taste, and adjust the seasonings with sherry vinegar and dark soy sauce as necessary. If it’s too thick, add some more cream or more water (or both). Serve hot, with lots of crusty bread and butter.


Celery Root and Parsnip Soup with Apple Butter


Minneapolis is the coldest major city in the United States. We have yet to hit 32 degrees Fahrenheit, which usually happens by first week of October. It’s not that it’s warm- if you don’t live in the North, you might think the air is chilly. But it doesn’t feel like Novembers past. There are still leaves on trees, and I’ve only worn a coat at night. It hasn’t snowed yet. It hasn’t snowed in over 200 days.


After a turbulent and strange week I would very much like for the weather to follow its predictable pattern. This unanticipated lag is unsettling. I wish for snow, and I fear it won’t come.

In times of stress I cook. This isn’t new news, and I have a feeling that you may have a similar coping strategy. I’ve recently tried to turn more to other people’s recipes, to let them guide me through new ideas and different ingredients. It’s an education and a practice. If you cook frequently you have a vocabulary. You have the ingredients you always keep on hand and your go-to techniques. It’s both a pleasure and a challenge to spend some time with another person’s vocabulary, using unfamiliar words. At the end there’s a new knowledge gained. With a capable guide and a bit of luck it’s good knowledge.

I make soup all winter long, both for warmth and for comfort. Right now comfort is the sole reason for making soup. It’s been a stressful season and it doesn’t seem like it will get any less stressful soon. I found this soup in Sarah Copeland’s Feast, a smart and elegant book on vegetarian cooking. And so here are vegetables and cream and spices all blended together. This is not a groundbreaking recipe, but it’s very good. Celery root and parsnips are cooked with apples and onions, then get blended together with a healthy drink of cream. It sounds fine, but it really very delicious. But then when it’s time to serve there’s a dollop of apple butter, and that sweet/tart apple butter turns the soup from something good to a knockout.

Aaron and I ate this soup for a cozy lunch together with some crusty bread and strong bleu cheese. If you’re into elegant, coursed dinners, this would be an incredible starter for a fall/winter dinner party. And if you’re uninterested in the apple butter, this would make a simple but very tasty dinner.


Celery Root and Parsnip Soup with Apple Butter

Copeland originally calls for 2 teaspoons grated fresh ginger, but when I went to grab our fresh ginger it was gone. The powdered ginger is delicious and significantly easier, so I’ll be using it again in the future.

adapted from Feast by Sarah Copeland

Serves 4

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 garlic cloves, minced
1 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
2 parsnips, peeled and roughly chopped
1 tart apple (such as a granny smith), peeled, cored, and roughly chopped
1 celery root, trimmed, peeled, and roughly chopped
salt and pepper
1 1/2 cups heavy cream
1 tablespoon apple cider vinegar
apple butter, for serving
green onions, finely chopped, for serving
olive oil, for serving
Aleppo pepper, for serving

In a large pot over medium heat warm the olive oil. Add the onions and cook, stirring occasionally, until the onions are softening and becoming translucent, about 5-8 minutes. Add the garlic and the spices, and cook for 1 minute. Add the parsnips, apple, and celery root and 4 cups of water. Season with salt and pepper, and bring to a boil. Reduce the heat to a simmer, and cook until the vegetables are soft, between 20-30 minutes.

Once the vegetables are soft remove the soup from heat. Blend, using either an immersion blender or an upright blender, until smooth. Return the soup to the pot and stir in the heavy cream and apple cider vinegar. Taste, and season with salt and pepper as needed. Warm the soup on low heat to serve.

To serve, top the warm soup with a dollop of apple butter, a flurry of green onions, a sprinkle of Aleppo pepper and a drizzle of olive oil.