What to do…. What to do….?

Sometimes my overindulgence in buying vegetables works out to some sort of magical symphony of ingredients available in the house. That was what happened on Wednesday… National Sandwich Day (I guess there’s a day for everything). So, there seems to be an odd phenomenon in our family… I can’t pick a good sandwich. It is my Food Achilles Heel. If The Hubs and I go to a restaurant and get sandwiches, I always end up liking his sandwich and not eating mine. I’ve learned over the years to just have him help me pick a sandwich because he is a sandwich genius. I don’t even try anymore. So, I was dreaming of The Hubs’ grilled cheese sandwich when I realized I roasted all the tomatoes I had in the house last night to make the Roasted Pepper & Tomato Sauce. I had to come up with some other way to convince The Hubs to make me a grilled cheese. He makes the best grilled cheese sandwiches I’ve ever had and I love to dip them into a smooth super creamy soups (usually my Balsamic Roasted Tomato Soup) so I had to come up with something else.

I was at the produce place last weekend and since it’s that time of year, I got winter squash, sweet potatoes and apples which are plentiful and relatively inexpensive at the moment. I ended up roasting the butternut squash (in a 400F oven for 1 hour) and making sweet potato fries (roasted in a 400F oven for 1 hour) and when I looked into the fridge this afternoon and saw the leftovers, I had an idea…. What if I made a super creamy soup with the butternut squash, sweet potatoes and apples. If I made it spicy enough It could hold up to a grilled cheese sandwich….hmmm…. So I started fiddling.

Okay… so here’s the other thing…. my “blender” is a Vitamix which I love (and which is expensive).  If you see any contest to win a Vitamix, I highly recommend entering it.  You won’t be disappointed if you get one.  It blends things really fine so I didn’t peel the sweet potatoes or squash (I did peel the apples).  I leave the skin on most things I puree in the Vitamix to boost the texture since The Hubs likes creamy soups and corporate microwaves don’t generally do a great job with creamy soups when you reheat them.

The soup turned out far better than I expected.  The ground poinsettia peppers gave it a lot of heat.  I really recommend growing them and drying them because their heat sneaks up on you so you get to taste all the spices before the heat hits you like a wave.  The apples are sweet enough so you’re not left with a permanently burnt tongue and if you pair it with a grilled cheese sandwich you’ll be all set.  This is a great cold weather soup!

 

Spicy Sweet Potato &  Butternut Squash Soup

2 Tbsp Olive Oil
1 large Spanish Onion, minced
6 cloves garlic, minced
1 tsp cayenne pepper (or ground poinsettia peppers if you have it)
1 tsp turmeric
1 tsp cumin
1 tsp ground ginger
1/8 tsp apple pie spice
1/8 tsp ground allspice
1 Tbsp salt
1/2 tsp ground white pepper
1/4 tsp nutmeg
6 apples, peeled and cored (I used 2 small McIntosh, 2 Gala & 2 Fuji)
1/3 cup AppleJack (or apple juice)
2 large roasted sweet potatoes, cut in large pieces
1 medium roasted butternut squash, cut in large pieces
2 quarts water

In a soup pot over medium heat, add olive oil. When the oil starts to shimmer, add the onions and garlic. Cook slowly moving onions around the pan as needed until the onions have given up most of their moisture. Add the apples and all the spices. Let this cook slowly for 5-8 minutes. Stirring as needed. Add the AppleJack or apple juice to deglaze the pan and scrape up any spices that may be sticking. Add the sweet potatoes and butternut squash and the water and turn the heat up to high. When the mixture starts boiling, turn down to a summer for about 10-15 minutes. Puree the mixture to a smooth texture in a blender and serve.

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