12/17/2020 – This soup was inspired by the recipe here. It was made with our fresh butternut squash, cabbage, green onions, and cilantro along with Mary’s homemade chicken broth. Half of the cooked veggies were emulsified so it had a nice consistency. It was very good on this cold windy winter day.
- 1–2 tablespoons olive oil
- 1 large onion, chopped large
- 4 large cloves garlic, chopped
- 3 stalks celery, chopped large
- 4 carrots, cut into bite-size chunks
- 1 8″ long butternut squash from our garden, peeled and cut into chunks
- 3 medium red potatoes, cubed large
- 1/2 fresh Early Jersey Wakefield cabbage from our garden, rough chopped. [It was not solid as it had gaps between the internal leaves so made about 3 cups when chopped and loosely packed.]
- ~6 cups Mary’s Chicken Broth like Ina’s
- 2 tablespoons flour
- ~1 tbsp dry thyme
- ~1 tbsp dry basil
- salt and pepper taste
- 2 pinches fried crushed cayenne pepper from our garden
- Green onions and cilantro, both from the garden, chopped for garnish
- Heat oil in a six-quart pot. Add onion, garlic, celery, carrots, and butternut squash. Sauté for 10-15 minutes over medium heat then add the potatoes and reheat. Let rest while taking Lady to the vet.
- Upon returning an hour later, reheat then add Ina’s chicken stock with 2 T of flour whisked into some of the stock.
- Reheat to a hard simmer. Lower heat and add herbs and salt and pepper. Cook for 45–50 minutes.
- Remove half the soup and veggies to a large bowl. Emulsify the remainder of the soup. Return the reserved soup to the pot with the emulsified soup.
- Add the cabbage and cayenne pepper. Simmer 30 min.
- Serve garnished with chives and cilantro.