recipes:soup:apple-squash_soup
Differences
This shows you the differences between two versions of the page.
| Last revisionBoth sides next revision | |||
| recipes:soup:apple-squash_soup [2014/11/25 19:30] – created Celti | recipes:soup:apple-squash_soup [2014/11/27 12:35] – Celti | ||
|---|---|---|---|
| Line 1: | Line 1: | ||
| + | ====== Apple-Squash Soup ====== | ||
| + | ===== Ingredients ===== | ||
| + | * Six large butternut squash | ||
| + | * Two large onions | ||
| + | * Two large carrots | ||
| + | * 1 lb. salted butter | ||
| + | * 3 T. salt | ||
| + | * 1 T. pepper | ||
| + | * Six large apples | ||
| + | * 9 c. chicken stock | ||
| + | * 2 c. heavy cream | ||
| + | * 1 T. chopped fresh thyme | ||
| + | ===== Preparation ===== | ||
| + | * Preheat oven to 400°F. | ||
| + | * Cut in half and seed the squash, then slice into two-inch wide chunks and arrange on a sheet pan, flesh-side up. | ||
| + | * Peel and cut the onions and carrots into eighths and add to the pan with the squash. | ||
| + | * Coat the vegetables with melted butter and season liberally with salt and pepper. | ||
| + | * Roast the vegetables for 30 to 35 minutes or until flesh is tender. | ||
| + | * Peel, core, and slice the apples. | ||
| + | * Add the roasted vegetables (removing the skins from the squash) to a large pot with the apples and stock. | ||
| + | * Simmer covered for thirty minutes or until the apples are tender. | ||
| + | * Puree soup with immersion blender. | ||
| + | * Stir in heavy cream, pepper, and fresh thyme and return to a low simmer. | ||
| + | * Serve garnished with fresh thyme and a slice of apple. | ||