I love fall! I love the leaves changing, the boots and sweater weather. But mostly, I love the food. The soups, stews, crisps, squash, and pumpkin anything. The weather changed and the chill made me want soup.
I had cooked white beans and a butternut squash. I was intending to make a curried soup, but I found a granny smith apple left from making apple sauce. So, I decided to add an apple, thyme, and some dill. I love apples in soups and mashed potatoes. It adds sweet and tart flavors to your dishes. Adding a little apple cider vinegar rounds the flavors nicely. Toning down the sweetness from the carrots and apples, adding tartness. It has such amazing flavors and some texture, chunks of vegetables instead of a smoothly pureed soup.
2-3 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 cup carrots, diced
1 cup parsnips, diced
2 cups butternut squash, diced
2 cups white beans, cooked and drained or canned
1 granny smith apple, peeled, cored, and diced
1 tablespoon dried thyme
2 teaspoons dried dill
2 teaspoons salt
1-2 teaspoons apple cider vinegar
4 cups vegetable stock or water
Put a large stockpot on medium high heat. Add oil.
When the pot is hot, add onions and garlic. Stir and saute for 2-3 minutes or until the onions are translucent.
Add, carrots, parsnips, and butternut squash. Stir and cook3-5 minutes or until the vegetables start to soften.
Add white beans. Stir well.
Add thyme, dill, and salt. Stir well.
Add vegetable stock or water. Stir well. Taste and adjust the seasoning.
Turn heat to medium-low and cover.
Simmer for 20-30 minutes or until the vegetables are very soft.
Take off heat, and blend with a hand blender. Or you can ladle 2-3 cups of soup into a blender.
Be very careful. The soup is hot and it is not fun getting splashed by scalding hot soup.
The texture is silky and with chunks of vegetables, and has great flavors with the dill, squash, and apples.
It’s a great meal with a nice salad and a nice piece of gluten free bread.