So when I saw this recipe for butternut squash soup with cider and sour cream, which apparently could be “made in a flash,” a few things caught my eye: I followed the recipe to a T and was pleased to discover that a completely flavorful soup had materialized in 30 minutes start to finish. As the onions and garlic cooked down in the water, I was able to peel, seed and cube the squash. And the puréed soup needed nothing more than a pinch of salt and a splash of stock before it was ready for serving. I’ve made this soup, which is at once light and comforting, three times in a week, and the past few evenings, I’ve been serving it with flatbread topped with olive oil, sea salt, and minced sage and rosemary, two of butternut squash’s best pals. With Lahey dough stored in the fridge, this meal comes together in a flash and couldn’t taste more like fall, the fragrant herbs so nicely complementing the squash and the subtle sweetness of the apple, the tangy sour cream balancing it all out. PS: ALL the soups right here → Soup This soup begins with simmering minced onions or shallots and garlic in water… …until they are soft and the liquid has nearly evaporated: Eight cups of cubed butternut squash… …steam for 20 minutes in a cup of chicken stock: After the soup is partially puréed, apple cider and sour cream enter the pot: Sometimes I have to add a bit more stock at the end to thin it out, but most of the time, it purées into a silky smooth consistency that needs little doctoring: Last week a friend dropped off the most fragrant rosemary and sage from her garden. We have been sprinkling it over flatbreads for the past three days: Another great use for these quart storage containers: Lahey pizza dough. A quart container might feel unnecessarily large for one round of dough, but I’ve had lids of pint containers pushed off by expanding dough after a day or two in the fridge. Olive oil, sage, rosemary, sea salt: Five minutes on the Baking Steel: Dinner: Oven spring: 5 from 1 review Find the Herbed Flatbread Recipe Here.
