So, when I come across a recipe that I can make without too much work and S, I and E can all eat, I call that a win. This recipe was adapted (minorly) from one I found in the latest issue of Parents Magazine. Despite the fact that when I cooked it, it was a balmy 75 degrees yet (fall, where ARE you??), it was a perfect, easy dinner for the 3 of us.
Let's get cooking! The ingredients:
-1/2 cup each of carrots and celery
-1/3 cup onions
-32 oz. of the stock of your choice (the original recipe called for chicken, but we used veggie)
Start by chopping up the onions, carrots, and celery (aka mirepoix aka the holy trinity haha!). It doesn't matter how big you chop them since it all gets blended together in the end.
In a soup pot, go twice around with your olive oil and let it start to heat up. Add in the chopped onions, carrots and celery. Let cook for 8 minutes, stirring occasionally, or until they're soft.
Meanwhile, chop up the apples and squash. Again, size doesn't matter (that's what she said hahahaha I kill me!).
Add the apples, squash and veggie stock to your pot.
Stir a couple times just to mix things up and let it come to a boil. Once it boils, turn down the heat and let it simmer for 20 minutes.
This is when your kitchen will start to smell like Thanksgiving dinner. I think it was the combo of the celery and onions--which made me think of dressing--and squash, but seriously folks. So yummy!
After 20 minutes, your soup will look like this. Deliciousness ALMOST.
Toss in some black pepper to spice things up. Then, using a blender, food processor, or immersion blender, blend up that bad boy to whatever consistency you wish. I left it a little bit thicker just for fun.
Add some croutons on top and enjoy!
I loved this soup, S loved it, and E loved it--success!
Will you be making this fall soup?