After I gave birth to my third child, I really struggled with losing the baby weight. At nine months postpartum, I still had a good 25 pounds to lose, but they turned out to be a blessing in disguise. Those 25 pounds let me discover the joy of running and playing tennis. But exercise alone wasn’t enough to melt the tire around my waist. Stocking my fridge with large vats of homemade vegetable soup was my miracle diet solution.
The 25 pounds melted away, but my habit of making vegetable soup didn’t. As soon as I came home from the hospital, I roasted butternut squash to make my first batch of soup. The kitchen filled with the sweet smell of roasting root vegetables, the smell of good, nourishing foods, the smell of home.
It’s too early for me to worry about weight loss. First I need to survive these first few weeks of sleep deprived infancy and breastfeeding with some rich but healthy foods. I have been topping each steaming bowl of roasted butternut squash and apple soup with a generous dollop of burrata, a sprinkling of porcini mushroom dust, and a drizzle of truffle oil. It’s the best medicine an exhausted French foodie mom could ask for.
Recipe: Roasted Butternut Squash Apple Soup
Summary: Top this soup with burrata and truffle oil for a real treat.
Preparation time: 10 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 12
- 2 butternut squashes, peeled and chopped into 2 inch pieces
- 4 cups of chicken stock, preferably homemade
- 4 carrots – diced coarsely, or 3/4 cups of mini carrots
- 1 small onion – diced coarsely
- 2 celery stalks – diced coarsely
- 2 apples – peeled and cut into coarse chunks
- 1/2 cup of olive oil
- 1/2 cup of maple syrup
- 1 tablespoon of salted butter
- salt and pepper to taste
- Preheat oven to 425 degrees Fahrenheit.
- Cut the butternut squash into large chunks and pour into a gallon ziplock bag. Pour in olive oil and maple syrup and rub well to cover each piece with the liquids. Open the bag and pour onto either two Pyrex dishes or on a cookie sheet that you covered with aluminum foil. Beware! Squash releases some sort of chemical that coats your hands. You’ll need to scrub like a madman or wear gloves to get the film off.
- Roast at 425 degrees for 45 minutes to an hour – until squash is soft when pierced with a fork.
- Melt the butter in a soup pot. Add diced carrots, onions, and celery and cook over medium to low heat until soft, about 8 minutes.
- Add roasted squash and apples chunks. Cover with enough stock to submerge the vegetables.
- Bring to a simmer and cook for 40 minutes.
- Puree soup with hand mixer.
- Enjoy soup all week for lunch!
- Optional toppings include: burrata, truffle oil, oven dried prosciutto, croutons, blue cheese crumbs or slivers, creme fraiche.
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