Autumn Harvest (parts 2 and 3)

Believe it or not, we are preparing for our first frost of the season. Wednesday night is supposed to get down to 32! Brr!!

As such, I thought it was time to start making soup. Because it is harvest season, I thought I would introduce a butternut squash and apple soup. It has two components, so this post will have two recipes.

Chicken Stock

4-5 chicken necks (find a butcher in your area and put in an order. They’re very helpful in finding bones for stock)
3 chicken backs
2 medium carrots
1/2 onion
15 whole black peppercorns
2-3 bay leaves

Remove as much fat from the chicken bones as possible. Don’t worry about getting it all; you’ll skim off the remaining fat before the stock is finished. Place the bones in a 375F preheated oven. Bake for 25-30 minutes. This allows the bones/meat to caramelize, increasing it’s flavor. While the bones are baking, chop the vegetables. Since they’ll be discarded after flavoring the stock, they don’t need to be bite-sized: quarter the onions or cut them in large chunks. Place the bones and all other ingredients in a large stockpot and add water to cover. Bring the water to a near-boil, and immediately reduce the heat to low. Cooking at a low simmer ensures a clear golden stock. After an hour or so, check the simmering stock: a layer of fat will have risen to the surface. Use a ladle or skimmer to strain off the fat. Let simmer for 4-8 hours. Continue to skim off any fat that surfaces. Once finished, remove the large pieces of bones/meat and vegetables. First strain through a colander. Then strain through cheesecloth. The finished stock should be clear. You can freeze the stock or can using a pressure cooker. A 6 qt stock pot produces 3 quarts of stock.

Butternut squash and apple soup

1 sm. butternut squash (about 1 lb.)
2 tart green apples
1/4 tsp. dried rosemary or 1 sprig fresh rosemary
1/4 tsp. dried marjoram or 1 sprig fresh marjoram
3 cans chicken broth
1/4 tsp. pepper
1 med. onion
1 tsp. salt
Cinnamon
Parsley
Cream or half and half

Peel and cut the butternut squash in half and scoop out the seeds. Peel, core and chop the apples. Chop the onions. In a large saucepan combine all ingredients. Bring to a boil, simmer, uncovered for 45 minutes. Puree in blender until smooth. Do this in several batches. Return mixture to saucepan and bring to a boil. Serve hot and garnish each serving with cinnamon, chopped parsley, or cream.

Serves: 4 (2 cup servings)

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About ALM Tree

Bachelor's degree in biology-chemistry; Masters in public health. Science nerd (and proud of it!). Wine-o, beer snob, and foodie! Always has a sense of humor and looks on the bright side.
This entry was posted in Corn-Free, Dairy-Free, Egg-Free, Fructose-Free, Meals Under $10, Meals Under $5, Nut-Free, Paleo/Primitive - Safe, Recipes, Soy-Free, Sugar-Free. Bookmark the permalink.

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