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AUTUMN DELIGHT SOUP




Source of Recipe


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List of Ingredients





SERVES 4-6


1 (2-3 pound) buttercup or acorn squash, cut in half and seeded
2 tablespoons butter
1 shallot, chopped
1 white or yellow onion, chopped (about 2 cups)
1-2 poblano peppers, finely chopped
2 Rome or McIntosh apples, cored and diced
1 cup white wine
1 quart vegetable or chicken broth
1/2 teaspoon kosher or sea salt
2-3 ounces fresh goat cheese, crumbled
1/2 cup cilantro, stemmed
Place squash cut-side down in a baking dish and bake at 375 degrees until tender (about 1 hour).


While squash cooks, melt butter with shallot in a sauce pan over medium heat. Cook, stirring, for 2 minutes, then add the onion and the poblano peppers.


Cook, stirring occasionally, until the onion is pale golden (5-6 minutes). Add the apples and cook, stirring, until barely soft (6-8 minutes). Add white wine, bring to a simmer and cook until wine is reduced by half (10-15 minutes). Add broth and simmer until squash is ready.


Spoon out squash and mash gently, then stir into soup. Season to taste with salt, beginning with 1/4 teaspoon. Serve hot, garnished with crumbled goat cheese and cilantro.


Recipe