Squash + Apple Soup
Source of Recipe
from momsmenu
Resembling a misshapen light bulb, butternut squash
is one of the most common of the winter varieties of
squash. Choose one that has a smooth unblemished
skin and is firm to the touch.
Squash + Apple Soup
3 tablespoons vegetable oil or butter
2 celery stalks, chopped
6 scallions, white part only, chopped
1 tablespoon grated fresh ginger
1/2 teaspoon ground ginger
1/2 teaspoon ground red pepper
1 large green apple, (granny smith, pippin, etc.)
...peeled, cored and diced
5 cups chicken stock
1 cup apple juice or cider
2 pounds (about 8 cups) peeled and diced butternut squash
Salt and pepper
1/2 cup chopped chives
Heat oil in a large pot.
Cook celery and scallions over medium heat, until soft,
about 3 minutes.
Stir in both gingers, pepper and apple.
Cook until fragrant, about 2 minutes.
Add stock, apple juice and squash.
Bring to a boil over high heat.
Partially cover and simmer about 20 minutes or until
squash is very tender.
Puree in blender or food processor until smooth.
(If consistency is too thick add water or stock).
Taste for salt and pepper.
Serve, sprinkled with chives.
Serves 8.
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