There is only so much freezer space. There is also the portability factor–it’s far simpler to take canned goods than frozen ones on a camping trip. Don’t forget the ability to gift nourishing meals to others–a jar gives the recipient flexibility to use it on a bad day. Enter stage right: Canning Chicken Noodle Soup.
Wow! This was amazing, and multiple helpings were had by all. My inspiration, as nearly all good soups are, was based upon a recipe from the book, “Soup Night.” These recipes are fantastic just as they are and I rarely make changes. I do, however, utilize my food storage to keep up a rotation of it, and this recipe is a perfect mix of flavor and practicality. Enjoy this food storage recipe for the pop of flavor!
Continue reading Soup Night: A Food Storage Recipe that Pops!
Apple Butternut Squash anything makes me excited it is autumn. Oooh, am I ever excited about leftovers for lunch!
I served this apple butternut squash soup with my bread—with one main exception! When I was ready to bake bread this week, I realized all-too-late that I did not have enough honey. Without time to run to the store, I substituted ½ cup molasses instead. My bread was rich, dark, and moist. It has a complex flavor that any true bread-lover would savor. It was a perfect pairing (with real butter) to this warming and filling soup.
Notes:
* This butternut squash apple soup can easily be vegan—substitute vegetarian broth and a nut milk for the cream.
* I love the rich flavors of the spices and so I am personally heavy-handed. I add more than what I listed for you. You will need to use your discretion on the amount of the spices.
* This apple butternut squash soup recipe is creamy, rich, and more filling than most. Hubby and myself only ate one bowl and were full. If you are forever looking for a meatless meal that actually fills you, this is it!
1 yellow onion, chopped
5 small apples, chopped (no need to peel)
2 butternut squash, steamed or boiled
1 quart liquid broth (I used home-canned turkey broth)
½ cup water
1 quart half-and-half or thick cream (ideally cream from raw milk where it is legal)
½ stick butter
1 tsp lemon juice
3 bay leaves
1-2 tsp dried nutmeg, to taste
3 tsp dried sage
1-2 pinches salt, to taste
Pepper to taste
Directions:
Sauté onion and apples in butter. Add chunks of squash to a cast iron skillet, along with the lemon juice, bay leaves, nutmeg, sage, salt, and pepper. Sauté the butternut squash and apple mixture only a few minutes with all of the spices, and then add ½ cup water to simmer for 5 minutes.
Transfer to a pot, add broth and cream. Simmer for approximately 15 minutes. Add additional seasoning to taste.
Put portions in a blender to create a creamy finished product.
Serve with fresh bread and butter!
I hope that you enjoy this Apple Butternut Squash treat as much as we do. It is even better on the second day! Give this a shot and leave a comment below to let us know what you thought of it.
Chaya
