Sunday, December 19, 2010

SPICED BUTTERNUT SQUASH SOUP

If you just have regular cider, double the ground spices.

1 small butternut squash, about 1.25 lbs.
olive oil
2 – 3 leeks, chopped fine
1 large tart apple, like Pink Lady, peeled and chopped
½ teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon cardamom
½ teaspoon nutmeg
about 1 cup Trader Joe’s Spiced Apple Cider
3 cups chicken or vegetable stock
1 bay leaf

sour cream, fried sage leaves, or toasted walnuts for garnish

Halve squash, scoop out seeds and strings, spray or brush with olive oil, and roast in a foil lined pan at 400 F for 40 – 55 minutes, until tender.

Heat 2 tablespoon olive oil over medium heat in a heavy large saucepan, add leeks and sauté for 5 – 10 minutes, until soft. Add apple and sauté a few minutes more. Scoop squash flesh out of skin and add to pot, then stir in spices and sauté for a couple more minutes. Add liquids and bay leaf, bring to a boil, and then simmer briskly, covered, until apple is quite soft, about 20 minutes. Remove from heat and carefully puree with an immersion blender. Serve, topped with garnish of choice.

No comments:

Post a Comment