Recipe: Squash and apple soup
I love this recipe.
1 butternut squash (maybe 2 acorn squashes? should be ~2.5 lbs of squash)
2 medium apples (I like tart apples)
2 T unsalted butter
1/2 c chopped onion
1 clove minced garlic
4 c. chicken broth (I'm sure veggie broth would be fine)
3 T calvados
1.5 t ground cumin
black pepper to taste
1.Preheat oven to 375 F. Peel and seed the squash and apples and cut into 1 inch cubes (this may be harder if using acorn squash, so you can probably just seed and quarter it, and scoop out flesh when baked). Place in baking pan and roast until tender, ~1/2 hour.
2. Melt butter in a heavy pot, add the onion and garlic and cook until they soften. Stir in the squash and apples. Cook mixture for a few minutes, careful not to let it burn.
3. Add the chicken broth, calvados, cumin, and black pepper, stir to blend.
4. Bring the mixture to a boil, reduce to a simmer and cook for about 20 minutes, stirring occasionally.
5. Remove mixture to a blender or food processor (or I use a hand blender) and reduce to a smooth puree. Return to pot over low heat to rewarm. Garnish with sour cream or yoghurt.
serves 6.
This recipe comes from a low salt cookbook, and therefore lacks salt. Some of you may prefer to add in some salt. If you don't have calvados, I think apple cider vinegar probably would be nice. Or just leave it out altogether.
It's a perfect fall soup, and I'm making it right now! I'm toying with the idea of adding some ginger.
1 butternut squash (maybe 2 acorn squashes? should be ~2.5 lbs of squash)
2 medium apples (I like tart apples)
2 T unsalted butter
1/2 c chopped onion
1 clove minced garlic
4 c. chicken broth (I'm sure veggie broth would be fine)
3 T calvados
1.5 t ground cumin
black pepper to taste
1.Preheat oven to 375 F. Peel and seed the squash and apples and cut into 1 inch cubes (this may be harder if using acorn squash, so you can probably just seed and quarter it, and scoop out flesh when baked). Place in baking pan and roast until tender, ~1/2 hour.
2. Melt butter in a heavy pot, add the onion and garlic and cook until they soften. Stir in the squash and apples. Cook mixture for a few minutes, careful not to let it burn.
3. Add the chicken broth, calvados, cumin, and black pepper, stir to blend.
4. Bring the mixture to a boil, reduce to a simmer and cook for about 20 minutes, stirring occasionally.
5. Remove mixture to a blender or food processor (or I use a hand blender) and reduce to a smooth puree. Return to pot over low heat to rewarm. Garnish with sour cream or yoghurt.
serves 6.
This recipe comes from a low salt cookbook, and therefore lacks salt. Some of you may prefer to add in some salt. If you don't have calvados, I think apple cider vinegar probably would be nice. Or just leave it out altogether.
It's a perfect fall soup, and I'm making it right now! I'm toying with the idea of adding some ginger.