late harvest dinner

We had an unusually rainy and overcast weekend in Boulder. It was the perfect weather to spend some time harvesting from our container garden while planting fall and winter/early spring plants (lavender, bulbs, and garlic.) I picked some heirloom carrots and some green garlic to thin out the crops. I decided to make a soup to complement the cool weather, using the carrots and a gorgeous butternut squash from my coworker's garden.

I briefly sauteed some garlic in olive oil in a big soup pot, and then added the chopped squash, carrots, and a granny smith apple. I also added some thyme from our garden and some smoked Spanish paprika. I covered the veggies with water and simmered them until they were soft.


After the veggies were done cooking, I pureed it with an immersion blender until it was smooth, adding water when it seemed thick. I finished it off with a slab of sage butter from the freezer.

Lindsey came over and we had the soup with some homemade bread (sourdough starter commenced this weekend...I'll let you know how that goes) as well as some DELICOUS kale from this article. I added some chopped green garlic to the "A la Kate" recipe Molly writes about. To drink we had a bottle of '08 New Belgium La Folie, which paired really well I thought.