Sage Butternut and Apple Soup

Sage Butternut and Apple Soup by Sanura Weathers

Guest Blogger: Sanura Weathers of My Life Runs on Food

The beautiful thing about a Community Supported Agriculture (CSA) is that you never know what type of fruit or vegetable you will get. This week, the share included 10 pounds of three varieties of apples. The classic, green Granny Smith wasn't one of the options, and that's a favorite cooking apple. I have less passion for red apples. Noticing my disappointment, the organizer recommended the Macoun, being that it is both a tart and sweet apple. Can you imagine how it feels to carry 10 pounds of your least favorite apple home? Recipe ideas swirled around in my head. Like a fly swatter, most ideas were mentally rejected, because the recipes require green apples. However, my ignorance about red apples is now correct, for I'm eating humble pie (apples make a great pie). The Macoun apples are prized for their delicious taste in baking. The fresher the Macoun picked from the tree, the crisper the texture, which makes it a great baking apple. Since receiving the CSA share, almost every dish had apples, including soup.

In the same CSA share as the apples, was a welcoming medium-size butternut squash. There were initial thoughts of turning it into a fall soup incorporating apples as a natural sweetener. sage, a fresh herb grown abundantly in my urban garden, would contrast the sweetness of the soup. It's a difficult herb to use in the summer. Perhaps, the aroma is too strong and heavy. However, it pairs well with heavier ingredients, such as butternut squash. Using the typical fall spices, such as cinnamon and nutmeg, parsnips, and a drizzle of fig vinegar, an early fall soup was made. Like pie, this humble soup is savored and is the perfect soup for the cooler months ahead. Enjoy!

Sage Butternut and Apple Soup 
Ingredients:
Olive oil
1 yellow onion, coarsely chopped
1 garlic clove; minced
1 butternut squash; peeled, seeds removed, and chopped into 1/2 inch chunks
3 cups Macoun apples; peeled, cored and chopped
2 to 4 parsnips; peeled and chopped (or use carrots)
1 quart chicken stock
1 tsp. honey or dark maple syrup
1/8 cup white wine
1 cup fresh sage; divided; plus more for garnish
1/2 tsp. cinnamon
1/8 tsp. nutmeg
Salt and fresh black pepper; to taste
Crushed red pepper; to taste
(Optional) Fresh, organic cream
Fig or balsamic vinegar 

Directions:
1. Add onions to warm olive oil over medium heat in a pot. Add cinnamon, nutmeg, crushed red pepper, salt and black pepper, and garlic. Stir for 30 seconds.
2. Add the butternut squash, apples, parsnips and 1/2 cup sage to the onion mixture
3. Add the chicken/vegetable stock, honey and wine. Bring the pot to a boil. Adjust seasoning.
4. Reduce temperature and cover pot with a lid. Soup should slowly simmer for 20 to 30 minutes until the vegetables are soft.
5. When the vegetables are soft, turn off the heat. Move pot to a cooler area on the stove or another area in the kitchen. Let soup cool for 20 to 30 minutes.
6. Add the second half of the fresh sage to the soup. Working in batches, place soup in a food processor and pure until smooth.
7. Return soup to the pot and reheat to a slow simmer. (Optional: Add cream and bring soup back to a simmer) Adjust seasoning.
8. Ladle soup into individual bowls. Drizzle with fig (balsamic) vinegar.

Note: Before returning the puree back to the pot, strain the soup if a smoother texture is preferred.


To read more recipes by Sanura Weathers, be sure to check out her healthy food blog: My Life Runs on Food.


Do you have a soup that you would like to contribute to Seriously Soupy? Email me at seriouslysoupy@gmail.com for more details!

Fall Soup Contest!

Tell me about your favorite fall soup and you might win this book and more!

First of all, thank you to everyone that voted and supported me throughout the Project Food Blog contest. Although I didn't move on past the 2nd round, I got a lot of the short-lived competition. I cooked a soup I never thought I would (Malaysian Mutton!), experimented with new ingredients that I will use again (hello, cardamom) and defined myself as a food blogger - not to mention discovered some amazing food blogs.

With the contest over, I've been able to focus and start organizing a fall soup tasting party that I am having at Jimmy's 43 in NYC. For this one-year anniversary of soupy/taste testing event, there will be soup games, door prizes, seasonal drinks, and the chance to try four fall soups as well as instructions on how to make them. I know the three soups that I will be making, but I wanted the fourth one to be a choice by you - the reader. Please click here to take this quick survey about what your favorite fall soup is and why. The winning response will be featured on the site and at the party and receive a copy of the book "Everyday Food - Fresh Flavor Fast." Good luck - the contest closes on October 12th and results will be posted on October 13th.

The soup event will be held on October 20th in NYC- if you are interested in attending, please email me at seriouslysoupy@gmail.com.

Fall Soup Contest:

Official Entry Form
Contest Ends: October, 12th
Winner Announced: October, 13th

Soup Recipes from South America: Part 1

Locro de habas or fava bean soup by Laylita

I really enjoyed learning about soups from the UK in last month's soups around the world series. Now, we are traveling to South America to learn about soup recipes in a two-part series. I started with Argentina, Chile, Brazil, and Peru since I spent some time in Argentina and Chile and vividly remember the food. There were empanandas and pizza and fish and pasta and avocados and wine and ice cream (there was lots of ice cream!). There was a lot eating going on but sadly not any soup testing. It's too bad cause it looks like I missed out on trying some spicy and vegetable-rich soups like Locro, Sopa de Sorrel, and Estefo. I am definitely inspired after learning about these recipes and I hope that you share my interest and try some of these new recipes yourself.

Note: As I mentioned in the UK post, this list is by no means complete, so please feel free to add your favorite South American soup in the comments section. And if you have a South American soup recipe that you would like to include in part-two, please email me at seriouslysoupy@gmail.com.

Sopa de Sorrel by Argentina with Love

Soups from Argentina:
Sopa de Sorrel - The name of this soup sounds inviting, even though its main ingredient is a bitter herb. A popular soup throughout Argentina, this sopa can be made with spinach, ham and bacon as well as various vegetables. Popular expat/blogger From Argentina with Love created this authentic recipe that includes fennel, potatoes, heavy cream and mustard. Sounds like a great chunky soup to test out this winter. 

Argentine Mussel Soup- While people rave about Argentina for its meat, the fish isn't too bad either. This mussel soup recipe by recipes4us.uk includes saffron, fish stock, rice, along with lemon juice for a quick meal-like soup.


Soups from Chile:
Chilean Soup with Dumplings - A comforting soup made by Cuisine with Chilean is a two-part recipe in how to make dumplings and a beef soup. The doughy dumplings are made with water, flour, and olive oil and the soup includes chicken stock, beef, potatoes, eggs, and peas that CC describes is perfect for a winter day.

Estefao Chilean Soup - A blend of caspicum (plant), corn, green beans, pumpkin and potatoes make up this Chilean stew by blogger Vida. Topped with sambal olek (marinated crushed chillies), this authentic recipe sounds like quite the hearty and delicious meal.

Brazilian Shrimp Soup by Annie's Eats

Soups from Brazil:
Brazilian Shrimp Soup - A gorgeous soup by Annie Eats, this tomato-based Brazilian soup is a healthy and rich shrimp soup that also includes long-grain rice and coconut milk. I love the color an textures of this soup that is enhanced with the cilantro, red peppers, and chunks of shrimp.

Brazilian Black Bean Soup - Black bean soup is a classic recipe - but this one by Pepper Fool is anything but with the addition of rum, green onions, and hot red chiles. A nice spicy soup that can modified to your tastes that also includes black beans, ham and cheese. Classic with a Brazilian twist, I like that. 

Locro - by whats4eats.com

Soups from Peru:
Locro (Peruvian Potato and Cheese Soup) - A thick soup, Locro is filled with potatoes, cheese, milk and garlic. Whats4eats.com also suggests to use cheese and avocados to top off the soup. Locro is also popular in Argentina and Ecuador that is usually a vegetable and meat based. It can also included beans like this Locro de Hebas or fava bean soup by Laylita.

Peruvian Chicken Soup by Saveur (Photo Credit: Penny De Los Santos)

Peruvian Chicken Soup - Featured on Saveur.com, this Peruvian Chicken soup recipe is a traditional morning meal that is served with hard boiled eggs (specifically in Lima) and egg noodles. The hearty am soup also contains chicken or hen, carrots, ginger, limes, and chile to kick off the day.


What South American soups have you made?
Seriously Soupy Serena

Borscht Recipe

Borscht - Seriously Soupy

I have been meaning to try my hand at borscht for awhile on Soupy but for reason I haven't gotten around to it until this week. I didn't know that much about the soup - except that it was a Russian soup that included beets. When I read more about it, I learned that borscht (or bortsch, borstch, borsh, barszcz, and borshc) is a regional cuisine from Central and Eastern Europe, that depending on the country, can be served hot or cold and whose ingredients vary just as much as how the soup is pronounced. For example, hot borscht (generally from Poland) is made with beets, potatoes, celery, and even bacon while the cold borscht may have tomatoes, cucumbers, and cream. There are also borscht recipes that include meat and mushrooms and those that have cabbage and buttermilk. Since the temps are dropping, I decided to try a hot borscht and based my recipe on ideas and some ingredients from "The Soup Bible" and "Simply Recipes." Sort of a fusion of the two, my borscht was pureed but also had chucks of beets that resulted in a delicious and sweet soup. Since there are so many possibilities, I look forward to trying another type of borscht very soon, until then enjoy!

Beets - the base of borscht soup

Soup 101: What is Stock, Bouillon, and Broth?

Vegetables for soup stock - Seriously Soupy

Since I've started Soupy, I've been learning so many new things about soup through experimenting with new recipes and ingredients. I learned how to make my own stock and use different flavorings (see Project Food Blog post on using feungreek and cardamom pods) and to trust myself and create new soups. I realized, though, that Soupy is lacking an All About Soup Section  -- to read about and discuss the basics of soup techniques, soups preparation, ingredients, etc. Since I am still learning myself, I'll call this section Soupy 101 and as I continue to learn it will be expand to hopefully be a comprehensive glossary of soup terms. For now, here's a brief lesson on bouillon, stock, and broth and be sure to check out Soupy next week when I talk about the differences between stew, soup, bisque, and chowder. Until then...study up!