10/22/2026
Great soup recipe!
Hi Pickity Peeps!
Just a reminder that Pickity Place is open year round, seven days a week with the exception of New Year’s Day, Easter, Fourth of July, Thanksgiving and Christmas. We are so grateful that we remain busy during these challenging economic times. We want to thank all of our long time guests and our newbies! Also, a huge thanks to our talented and dedicated staff. It is so satisfying to see generations of families join us at our hilltop hideaway.
This month’s soup has been well received so we would like to share the recipe.
1 T vegetable oil
1 each Spanish onion peeled and rough chopped
2 each carrots peeled and sliced thin. We slice them thin because they take longer to cook than the butternut squash
3 Cups apple c***r
12 oz can of coconut milk unsweetened
1 scant pinch of cayenne pepper
4 cups chicken stock
1/4 pound butter unsalted for roux
1/4 pound all purpose flour for roux
1 T herb cheese mix
1 T Thyme
1/4 Teaspoon pureed fresh ginger
4 cups peeled, seeded and rough chopped butternut squash
1/4 pound of light brown sugar
Toasted pepitas and fresh chopped chives for garnish
Melt butter and whisk in flour. It should resemble wet sand. Set aside.
In a soup pot add vegetable oil and cook Spanish onions on medium stirring occasionally until translucent (about 5 minutes.) Add sliced carrots and cook for five additional minutes.
Add butternut squash and cover with apple c***r and chicken stock. Add the remaining ingredients. Bring to a boil and then lower to a simmer. Cook on low for about 45 minutes or until squash and carrots are soft. Carefully use a fork to see if the squash and carrots are soft.
Bring the soup back to a boil and whisk in the roux that you have set aside. Drop the soup back to a simmer. Simmer for 5 - 10 minutes. This is known as “cooking the roux out.”
Carefully blend with a hand blender. If you do not feel safe blending hot soup, set the soup aside away from the stove and blend when it cools a bit. If you decide to do that, make sure you heat back up to 165 or a boil. Garnish with toasted pepitas and fresh chives. Enjoy!
