Double Butter Soup
- 3 C butternut squash, cubed
- 1 onion, chopped
- 1 carrot, chopped
- 1 turnip, chopped
- 1 watermelon radish, chopped
- 1 clove garlic, chopped
- 4-6 T butter
- 2-4 T olive oil
- 1/4 C white wine or apple cider vinegar
- 2 T apple cider vinegar
- 2 C milk
- 1 1/2 C chicken or vegetable stock, or water (I used water)
- pinch nutmeg
- pinch cayenne
- pinch smoked paprika
- pinch chili powder
- 1 T maple syrup
- Heat a soup pot, add butter and cook until it’s really brown and bubbly (it will smell really good). Add olive oil, veggies and seasonings. Cook 10 minutes, or until veggies are getting tender.
- Add wine/vinegar and cook until veggies are tender and mushy.
- Add water/stock and milk. Bring to a boil, cook 2 minutes or so.
- Remove from heat. Using immersion blender, blend soup (careful, it splatters a lot!). (Or use a blender, working in batches, making sure to remove the center plug thingie and cover the hole with a towel – this lets the steam out, and makes it so the plug doesn’t fall in and get blended up with the soup… yes, I’ve learned this from experience.)
- Return to stove. Add apple cider vinegar and cook 2 minutes.
- Top with bacon and croutons.
I might top it with bacon (I did, it was great!)… because I love bacon. You could also top with crunchy pan-fried onions, oven baked croutons (slice a baguette, homemade bread, or even use sandwich bread; cube, drizzle with olive oil, salt and pepper, chili powder, broil or bake for 5 – 10 minutes – I do this in the toaster oven, a conventional oven might take less time – keep an eye on it so it doesn’t burn!)
(If you have any persimmons leftover from weeks ago, they could be added to this too: peeled and cubed, just like the squash.)
Leftovers could be turned into a pasta sauce for tomorrow’s dinner.