Tuesday, November 17, 2009

butternut squash and apple soup

In my last CSA box I got a butternut squash and I knew what I wanted to make: butternut squash and roasted apple soup from the New York Times. I was really excited to make this soup and as always it was super easy, first roast the apples and squash, then put everything in the pot and heat through. Voila! The soup was a little too sweet for me, so next I'll include less cider and replace with broth or water.

Butternut Squash and Apple Soup
2 butternut squash, chunked
2-3 granny smith apples, quartered
2 T. olive oil
salt + pepper, to taste
2 c. apple cider (less than org. recipe)
3 c. broth (more than org. recipe)
1 t. ground cinnamon
dash nutmeg
1 lemon, juiced
garnish? dried cranberries or toasted almonds

1. Preheat oven to 400 deg. F. Place chopped apples and squash in large dish, dress with olive oil and salt + pepper. Stir. [You will be peeling the apples and squash after roasted, so quartered/eighths is best]. Cover tightly with foil.

2. Roast in oven for about 30 minutes, remove apples to another dish and allow to cool. Return covered squash to the oven for another 15-30 minutes, or until soft. Allow squash to cool. When cool scrape squash and apples into 4-6 qt. pot. Discard skins. Puree with hand blender. Add apple cider, if needed.

3. Add remaining cider and broth or water to desired consistency. Warm over medium-low heat. Add cinnamon, nutmeg, and lemon juice. Eat warmed.

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