Jojo
11-02-2009, 03:56 PM
Butternut Squash and Apple soup
1/2 medium onion, chopped (1/2 cup)
1 large leek, chopped fine and washed well (1 cup)
1 large clove of garlic, minced
1 bay leaf
¼ cup of butter
2 medium butternut squash (about 2 pounds)
1 medium granny smith apple (peeled, seeded and diced)
2 cups of apple cider
1/2 cup cream or coconut milk, not cream of coconut
Salt and pepper to taste
1.Preheat oven to 350 degrees. Cut squash in half lengthwise and remove the seeds. Season each half with salt and pepper. Rub butter on a sheet pan and place the squash cut side down. Bake until the squash is soft. You will know when it is done when a knife is inserted and it is tender. This should take about an hour.
2.Heat a saucepan over medium heat. Melt butter. Add the onion, leeks, garlic and bay leaf. Cook until soft but not browned. Add the apple and the flesh of the cooked squash. Next add the apple cider . You may need to add water to thin the soup. Cook for 25 minutes then discard the bay leaf.
3.In a blender puree the mixture in batches, transferring puree to a clean saucepan. Season with salt and pepper. Finish with the heavy cream. If the soup is too thick you can thin it down with more water or apple cider.
1/2 medium onion, chopped (1/2 cup)
1 large leek, chopped fine and washed well (1 cup)
1 large clove of garlic, minced
1 bay leaf
¼ cup of butter
2 medium butternut squash (about 2 pounds)
1 medium granny smith apple (peeled, seeded and diced)
2 cups of apple cider
1/2 cup cream or coconut milk, not cream of coconut
Salt and pepper to taste
1.Preheat oven to 350 degrees. Cut squash in half lengthwise and remove the seeds. Season each half with salt and pepper. Rub butter on a sheet pan and place the squash cut side down. Bake until the squash is soft. You will know when it is done when a knife is inserted and it is tender. This should take about an hour.
2.Heat a saucepan over medium heat. Melt butter. Add the onion, leeks, garlic and bay leaf. Cook until soft but not browned. Add the apple and the flesh of the cooked squash. Next add the apple cider . You may need to add water to thin the soup. Cook for 25 minutes then discard the bay leaf.
3.In a blender puree the mixture in batches, transferring puree to a clean saucepan. Season with salt and pepper. Finish with the heavy cream. If the soup is too thick you can thin it down with more water or apple cider.