• 7 Posts
  • 816 Comments
Joined 2 years ago
Cake day: July 12th, 2023
  • Agent641@lemmy.worldOPtoMildly Interesting@lemmy.world•Rather large ice crystals formed in the roasted butternut soup that I made, froze, and reheated last night
    7·
    2 days ago

    I find a really big butternut pumpkin (or two medium ones) and slice them in half and take out the seeds and pith, put some salt and olive oil on them, and roast them for about 2 hrs.

    I normally do this as a meal-prep step while using the oven for something else, like making a lasagne or a pasta bake, and then if I’m not making the soup right away, I freeze the pumpkin. If you have apples that are approaching their last days, you can do the same with them, roast them for about 30 minutes.

    Anyway, once roasted, scoop it out of its skin with a spoon.

    I’ll soften, but not brown, two roughly chopped onion in a large amount of butter, like 1/3 cup, then add 2 carrots rough chopped and boiled/parboiled.

    Then add 2 liters of chicken or vegetable stock, whichever I have, and all of the pumpkin and maybe 1 or 2 apples. If you don’t add the apples, you can add a tablespoon of apple cider vinegar and some sugar or maple syrup. If you want to add herb flavors, do it here, with sage and rosemary paste being popular, but be sparing with them.

    Simmer for half an hour, then blend it all up with a stick blender. It will probably be pretty thick, but that makes it easier to blend. Blend it really good and smooth, put your back into it. Then adjust the thickness with water or more stock until you’re happy with it. Season it with salt to taste and take it off the heat. Then add 1/2 to 1 cup of cream, depending on your mood, stir it in but don’t let it boil after that.

    Freezes really, really well. I like to make a double-sized batch and freeze it in weeknight portions.

    The apples or vinegar and syrup add a tart and sweetness that really make it pop.