Fall is the best time for this rich flavorful soup but honestly, I can eat this anytime of year. I found this recipe a few years ago and over time have altered it to my own taste. Play with ingredients as per your own taste but either way you really should try this at least once. I also use a dollop of sour cream and swirl it into my hot soup before eating 🙂
- 1 large yellow or sweet onion, chopped
- 2 or 3 ribs of celery, chopped
- 4 carrots, chopped
- 1 big butternut squash peeled, seeded, and chopped
- 2 green granny green apples, peeled and chopped
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 stick real butter
- pinches of nutmeg, cinnamon, cayenne pepper, salt and pepper (adjust later to your own liking)
- Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and saute for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.
- Add squash, apple, broth, and cream . Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, ( I use my blender to get smoother results) and return to a clean pot.
- Add salt and spices to taste.
If you like a very thick soup then after you make the soup scoop about 1/2 cup out and place in a bowl, add 2 tablespoons of flour and whisk till smooth and blended well, add to soup and stir well 🙂 It freezes very well, enjoy !!
In the fall my addiction to everything Apple, Cinnamon, Pumpkin, and Sweet Potato is evident in my kitchen. I recently made pork chops in my crock pot (which Ive only done once before) and was extremely pleased with the results …. and the taste. So for all my fellow fall lovers and harvest color food enthusiasts I recommend you try this …. not only is it very simple its also deliciousness without a messy kitchen 🙂
- 4 to 6 medium to thick pork chops (I prefer boneless)
- 2 Tablespoons of Olive Oil
- 2 to 3 Green Granny Apples
- 1/2 cup Raisins
- 3 medium to large sweet potatoes
- 1/3 cup brown sugar (light or dark)
- 1/2 cup water (apple juice or cider can be used as well)
- dash of Cinnamon
- dash of Nutmeg
- dash of ground Clove (optional)
- Few pats of Butter
- Turn on your Crock to either low for 6hrs or high for 4hrs
- Put the olive oil in a large skillet, on medium to high heat sear the pork chops on both sides to seal in the juice and keep them tender.
- Place pork chops in the bottom of the Crock Pot.
- Peel and chop apples into cubes or slices.
- Peel and chop sweet potatoes into thick wedges or large cubes.(they should be thick so they stay a little firm and not turn to mush)
- In a small bowl mix water(or juice) with the brown sugar and dash of spices. (you may add more water or spices if you would like)
- Toss apples and potatoes and raisins in a bowl with the sugar mixture and pour over pork chops.
- Throw a few pats of butter on top of the apples and potatoes once in the pot, and sprinkle additional spices and salt and pepper if you prefer. (which I do)
Put the lid on and forget about it until its time to eat 🙂