21 Oct Squash and Maple Soup
I am in debt to readers. Erik of Homemade Soup Recipes wondered if my Scottish Lentil Soup would taste good without onions. Confused by his question, I reviewed my recipe and realized I’d omitted a key ingredient.
The single most popular post on my blog and I botched it. I had wondered why it drew so much traffic, but now it’s obvious. Readers have come to see the accident site for themselves. Look! A soup without onions! Serves her right for dwelling on deep-fried Mars bars. Ironically, I already have a post entitled “My apologies and a soup recipe.”
To make up for my egregious oversight, I updated the recipe and made a big batch of French Onion Soup. I figured if I forget the onions in that I should just give up. You can see how it turns out at Accidental Hedonist.
I followed the recipe for the most part with the following exceptions:
- I substituted a sweet potato for some of the squash since I had one on hand that didn’t look like it would last the week. I figured it was better in soup than in the composter.
- I used apple cider instead of apple juice.
- I peeled the apples (the recipe was unclear)
- I skipped the conventional blender and puréed the soup right in the pot with an immersible hand blender. Faster, easier, safer.
Despite improvising, the final soup was delicious, although a bit sweet for my tang-oriented palate. This means kids and the majority of adults will love it.
If you decide to make this, keep the following notes in mind.
- The lime juice cuts the sweetness and pulls out the thyme. You might want to add a bit more juice at the table or even stir in some finely grated lime zest.
- Although the soup calls for 1/2 cup of maple syrup, it doesn’t come across overtly as maple. You could use honey.
- After I took this picture I tried the soup again with a bit of sharp cheddar grated on top. I like the cheesy version the best.