Farmhouse Butternut Squash Soup (adapted from Epicurious)4 large garlic cloves, chopped
1 onion, chopped
2 pounds butternut squash, peeled, seeded, and chopped
1/2 pounds carrots, chopped
1 Granny Smith apple, peeled, cored, and chopped
3 thyme sprigs
2 Turkish bay leaves or 1 California
3 1/2 cups reduced-sodium chicken broth
2 cups water
1 to 1 1/2 teaspoons cider vinegar
Heat 2 tablespoons olive oil in a 4-6 qt heavy pot over medium heat, add garlic and onion and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.
Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar.
New favorite dressing
1 tsp sesame oil
1/2 tsp soy soy sauce
1 tsp rice vinegar
1/4 tsp sesame seeds
Shake it up.