squash soup & apple and bacon sandwich

shifting into soup mode:: Fall in Love with Flavor.

Tips

make ahead or use leftovers

Don’t let those leftover roasted veggies go to waste! This easy squash soup is the perfect way to give them a second life. Simply blend, simmer, and enjoy a hearty and comforting meal. It’s a delicious and convenient way to reduce food waste and savor the flavors of your favorite fall produce.

how to get smooth soup

For a velvety-smooth soup, blending and straining is key. While a traditional blender is ideal for this task, an immersion blender can also work well. Straining the soup can be challenging, especially with an immersion blender. If you find that the broth separates from the solids during straining, don’t worry! Simply return the mixture to the pot, stir, and enjoy. It may not be as silky-smooth, but it will still be delicious and satisfying.

storage and reheating instructions

Refrigerator Storage:

• Short-Term: For best flavor and texture, consume your squash soup within 3-4 days of making it.
• Storage: Store the cooled soup in an airtight container in the refrigerator.

Freezing Squash Soup:

Method 1: Freezing in an Airtight Container

1. Cool Completely: Allow the soup to cool completely before freezing.
2. Transfer to Container: Pour the cooled soup into a freezer-safe container. Leave about an inch of headspace to allow for expansion.
3. Seal Tightly: Seal the container tightly to prevent freezer burn.
4. Label and Date: Label the container with the name of the soup and the date it was frozen.
5. Freeze: Place the container in the freezer.
6. Thawing: Thaw the soup in the refrigerator overnight before reheating.

Method 2: Freezing in Ice Cube Trays

1. Portioning: Pour the cooled soup into ice cube trays.
2. Freeze: Place the trays in the freezer until the soup is solid.
3. Transfer to Freezer Bag: Once frozen, transfer the soup cubes to a freezer-safe bag.
4. Label and Date: Label the bag with the name of the soup and the date it was frozen.
5. Freeze: Return the bag to the freezer.
6. Using Frozen Cubes: Add the desired number of cubes to your pot or pan and heat until thawed and warmed through.

Reheating:

• Stovetop: Gently heat the soup on the stovetop over medium-low heat, stirring occasionally.
• Microwave: Heat the soup in a microwave-safe bowl in 30-second increments, stirring between each, until heated through.

Note: The texture of the soup may change slightly after freezing and thawing. You may need to adjust the consistency with a little extra liquid or a blender.

fall soup and sandwich

Preparation Time: 15 minutes | Cook Time: 1 hour | Serving size: 5 cups of soup

Gather

Squash soup

• 1 butternut squash (2 cups roasted)
• 2 acorn squash (2 cups roasted)
• 1 bulb garlic
• Olive oil
• Salt and pepper to taste
• 1 medium yellow onion
• 2 sage leaves, thinly sliced
• 1 teaspoon red pepper flakes (adjust for spice)
• 1 tablespoon cumin
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• ½ teaspoon nutmeg
• ½ tablespoon Italian seasoning
• 1-inch piece ginger, minced or grated
• 2 cups vegetable broth
• 1 cup heavy cream

apple and bacon sandwich

ingredients per sandwich

• 2 slices sourdough (or your choice of bread)
• 5 to 6 ounces white cheddar (brie is also a good pairing)
• 2 teaspoons honey
• 1 apple, cored and cut into medium thin slices (Honeycrisp, Fuji or Granny Smiths all work great) 
• 2 slices bacon (or more if you love bacon like me) 
• Olive oil

Follow

squash soup

1. Preheat the oven to 450 degrees. Cut squashes down the middle so you have two halves. Use a spoon to remove the seeds. (Don’t throw these away! They can be used in my granola recipe; just clean them first.) Place the squash onto a baking sheet. (If your squash is particularly thick, cut lines into the butternut squash.)
2. Leaving the garlic bulb whole, remove any additional husk from the bulb (a single layer or two can remain). Cut off the pointed tips of the garlic cloves; you want to expose the entire clove. Make a shallow cut through the garlic bulb. Try to separate as many cloves as possible. Do this without sacrificing too much garlic. Then, go back and remove the tips of any shorter cloves that might not be fully exposed.
3. Place the garlic bulb into one of the butternut squash cavity. Drizzle the squash and garlic with olive oil. Sprinkle with salt and pepper. Bake for 30 minutes or until squash is fork-tender; if your garlic becomes soft sooner, remove garlic. Once soft, remove from the oven and let cool until ready to use.
4. Heat 1 tablespoon of olive oil over medium heat in a large sauce pot. Saute the onion, sage, red pepper flakes, cumin, rosemary, thyme, nutmeg, Italian seasoning and ginger. Mix and let saute until extremely fragrant, 6 to 9 minutes. Remove herb sprigs 
5. Once the squash is done, carefully use a spoon to scoop the squash into the sauteed spices. Squeeze the roasted garlic in as well. (Wait until slightly cooled for handling.) Stir together. 
6. Pour in the broth and heavy cream. Season the soup mixture with salt and pepper to taste. Bring the mixture to a boil. Reduce heat to a simmer, and let simmer for 5 minutes. Whisk occasionally; be sure to scrape the bottom of the pan. 
7. Using an immersion blender, blend the soup until smooth and creamy. If you do not have an immersion blender, carefully pour the soup mixture into a standard blender and blend until smooth.
8. Put the final mixture back on the stove to bring to the desired serving temperature. Serve on its own, with some nice crusty bread, or try the apple and bacon grilled sandwich below for the ultimate fall treat. 

apple and bacon sandwich

1. Assemble sandwich: On pieces of bread, layer one side with half the cheese. Add honey, apple slices, bacon, and then the rest of the cheese. Top with the other slice of bread 
2. Heat a skillet over medium heat. (You can use a panini press or pan.) Drizzle olive oil into the skillet. Place the sandwich into the skillet and press firmly. To promote melting, cover with a lid. (I like to do this when the bread is a little thicker.) Once golden brown, 2 to 4 minutes, flip the sandwich and repeat. Add more olive oil to the pan if necessary.  
3. Once the cheese is nice and melty, serve it alongside a bowl of squash soup. Cuddle up at home and enjoy the flavors of fall.