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Butternut/Pumpkin: Pumpkin Apple Soup & Cinnamon Croutons

Source of Recipe

Cooking Light


List of Ingredients

1 tablespoon olive oil
5 1/2 cups diced peeled Granny Smith apple
1 1/2 cups chopped onion
1 cup chopped leek
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup apple cider
1/4 cup dry white wine
2 tablespoons brandy
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
63 ounces low-salt chicken broth -- (6 cans)
16 ounces pumpkin (1 can)
2 bay leaves
1/4 teaspoon salt
1/4 teaspoon pepper

CINNAMON CROUTONS:
3 tablespoons sugar
3/4 teaspoon ground cinnamon
10 French baguette slices -- (1/2-inch)
1/4 cup apple butter


Recipe

Heat oil in a large Dutch oven over medium-high heat. Add apple, onion, leek, carrot, and celery; sauteé 10 minutes. Add cider, wine, brandy, allspice, and cinnamon; cook 8 minutes or until liquid almost evaporates. Add broth, pumpkin, and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 1 hour. Discard bay leaves. Place half of the apple mixture in a blender, and process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining apple mixture. Stir in salt and pepper. Yield: 10 servings

Cinnamon Croutons: Combine sugar and cinnamon in a shallow dish; stir well, and set aside. Brush both sides of bread slices with apple butter, and dredge in sugar mixture; place the bread slices on a baking sheet. Bake at 375ºFfor 10 minutes. Turn slices over, and bake an additional 10 minutes or until toasted. Yield: 10 croutons.

NOTES : From Chef Waldo Maalox of the Hudson River Club; Chef's note: "You can substitute vegetable broth for chicken broth without sacrificing any flavor." To make 5 servings, just halve this recipe.