File this one under "my life is hard" ridiculousness, but in all seriousness, this kind of partying can wreak havoc on one's waist line and liver. So a little planning ahead on Sunday is providing a fresh, vegetable-forward soup to help balance out sugar, fat and alcohol. Won't make up for the lavish indulgences, but at least it will make me feel slightly less gluttonous.
Apples lend a tartness to complement the sugar-y sweet squash, with fresh herbs as punctuation.
Use a sharp vegetable peeler to remove that pesky skin from the squash. No matter if you hack and knick it a bit, the forthcoming puree will mask a multitude of peeling sins.
Saute to soften, then in with the herbs and broth; simmer to tender town.
An immersion blender would be fantastic here. In other "my life is hard" news, I don't have one of those, so a food processor or blender will work just as well.
Pureed perfect. Be sure you're stocked up on Gatorade and saltine crackers... this week's going to be a doozy.
Herbed Butternut Squash and Apple Soup
1 butternut squash, peeled and roughly chopped
3 small apples, peeled and roughly chopped
2 medium onions, chopped
1 1/2 cups vegetable stock
1 teaspoon fresh sage, minced
1 tablespoon fresh thyme, minced
1 teaspoon fresh rosemary, minced
1 tablespoon butter
1 tablespoon olive oil
Over medium heat, melt butter with olive oil. Add onions to butter and oil and cook until softened, about 8-10 minutes. Add butternut squash and apples, cooking until the outer edges begin to soften. Add vegetable stock, herbs, S&P and bring to a boil. Reduce to a simmer and cover. Cook until squash is fork tender, about 30 minutes.
Puree squash mixture with an immersion blender or in two batches in a food processor or blender. Season to taste and thin with extra stock, if needed.