As some of you may have seen on facebook, I made a soup in honor of Fall last weekend. It was an experiment in pre-preparing specific staples that can be used to make a variety of meals. Unfortunately, I can't remember the name of this technique, but is that really terribly surprising??
I adapted a recipe from Whole Living magazine (I started receiving it after my first triathlon - gee I hope they aren't charging my credit card!). And, I combined that with another recipe that I had seen a couple of years ago because I had a couple of additional ingredients that I wanted to use out of the fridge. Here is the original recipe from WL - it is way healthier than the one to follow.
1 1/2 c. roasted butternut squash (ahead of time)
1 c. blanched cauliflower (ahead of time)
2 apples (cored and thickly sliced)
1 14 oz can of low sodium chiken broth
1 c. heavy whipping cream
3 tbsp carmelized onion jam
2 c. shredded sharp cheddar
2 tbsp butter
2 tbsp flour
2 oz bacon (cooked ahead of time)
1/2 tsp sage
In a wide sauce pan, melt butter and add apples. Cook down 5 min.
Add flour and coat apples. Cook 2 min.
Add roasted butternut squash, blanched cauliflower, and carmelized onion jam. Cook 2 min.
Add chicken broth. Stir and simmer 5 minutes.
Add heavy cream. Stir and simmer.
Melt in the shredded cheddar.
Season with sage.
In batches, blend soup in a blender until smooth.
I served this soup with a take and bake multigrain bread and it was wonderful! We had enough left over for another meal later in the week! :)