recipes:soup:apple-squash_soup
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recipes:soup:apple-squash_soup [2014/11/27 12:35] – Celti | recipes:soup:apple-squash_soup [2019/10/26 22:03] (current) – removed Celti | ||
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- | ====== 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. |
recipes/soup/apple-squash_soup.1417116902.txt.gz · Last modified: 2014/11/27 12:35 by Celti