Happy National Homemade Soup Day! To celebrate, we have a mouthwatering dish for you to make, compliments of Süp in Midtown Reno!
Christian and Kasey Christensen’s Süp, a simple eatery offering fresh, seasonally inspired soups, salads and sandwiches, has become a hot-spot in Reno’s Midtown district. Soups change daily and include vegan and vegetarian options, and feature creations from a classic chicken potpie to the hearty, loaded baked potato. The popular tomato bisque and chicken tortilla soups are offered every day. The freshest ingredients, lots of love and great customer service make for an amazing experience at one of Reno’s favorites. And, today you can try making your own soup with this delicious recipe!
Butternut Squash and Green Apple Soup
- Olive oil 3 tbsp
- Yellow onion diced small 1 large
- Celery diced small 3-4 ribs
- Garlic minced 2-3 cloves
- Salt 1 tsp
- White Pepper ½ tsp
- Ground Sage 1 tsp
- Green apple(peeled and diced) 1
- Apple cider 2 cups
- Vegetable Stock 1 quart
- Roasted Butternut Squash 2 qts (about 1 large squash or 2 small)
- Unsweetened Almond Milk 1 quart
- Ground Nutmeg ½ tsp
Turn oven to 400 degrees. Peel and large dice the squash. Toss with a tablespoon of olive oil and a 1 tsp of salt. Place in a pan, cover with foil and roast until tender; about 40 minutes.
Meanwhile back in a large pot (preferably 8 quart or larger), heat the olive oil over high heat and saute the onion, celery, and garlic until translucent and tender.
Add the remaining ingredients including the squash and any liquid it gave up into the pot and bring to a simmer. Lower the temperature to a low simmer and cook for about 20-30 minutes stirring occasionally.
To finish, either puree in a blender in batches until smooth or use a stick blender to puree in the pot until smooth. Adjust the seasoning with salt and pepper to desired liking. Since there are some variables for size of squash and whatnot, some extra stock may be necessary for a good consistency.
Some nice garnishes could include roasting the seeds from the squash you used. Maybe a dollop of crème fraiche or sour cream. Possibly even a simple “slaw” using shredded green apple tossed with a spritze of lemon juice a pinch of salt and some fresh chopped parsley. Don’t be afraid to play, you could always make more!