Butternut Squash And Apple Soup
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Butternut Squash And Apple Soup
  Squash    Apple    Soups    Stews    Confit  
Last updated 6/12/2012 1:11:40 AM. Recipe ID 39252. Report a problem with this recipe.
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      Title: Butternut squash and apple soup
 Categories: Soups &, Stews
      Yield: 6 Servings
 
      1    Onion
      1    Clove garlic
      1    Piece ginger root; 1-inch
           -long
      3 lb Butternut squash
    3/4 lb Granny Smith apples
    1/2    Lemon
      3 tb Butter
           Salt and pepper
      1 qt Chicken stock
    1/4 c  Apple juice
           Fried spiced croutons,
           -recipe below
 
  PREPARE THE VEGETABLES AND APPLES: Peel the onion, leaving a little
  of the root attached, and cut it lengthwise in half. Lay each onion
  half on a cutting board and slice horizontally toward the root,
  leaving the slices attached at the root end.
  
  Make a series of vertical cuts through the onion, cutting just to the
  root, but not through it. Finally, cut across the onion to make a
  dice.
  
  Set the flat side of a chef's knife on top of the garlic clove and
  strike it with you fist. Discard the skin and finely chop the garlic
  clove. Peel and finely chop the ginger root.
  
  Using a vegetable peeler, peel the skin from the butternut squash and
  discard. Cut the squash lengthwise in half then into quarters. Cut
  out and discard the seeds and fibers. With a chef's knife, cut the
  flesh of the squash crosswise into 3/4-inch chunks and set aside.
  
  Peel the skin from the apples with the vegetable peeler. With a small
  knife, cut the flower and stem ends from the apples. Cut the apples in
  half, then in quarters. Cut out the cores and cut the apples into
  3/4-inch cubes. Put the apple cubes in a bowl, sprinkle with lemon
  juice and toss to coat evenly.
  
  MAKE THE SOUP: Melt the butter in a large pot. Add the onion, garlic,
  and ginger root and cook, stirring, until the onion is soft, 2 - 3
  minutes.
  
  Stir the cubes of squash and apple into the pot. Season to taste with
  salt and pepper. Pour in the stock and bring to a boil. Cover and
  simmer gently, stirring occasionally, until the squash and apples are
  very tender, about 40 minutes. Meanwhile, make the fried spiced
  croutons.
  
  Remove the soup from the heat, let cool slightly, then puree it in a
  food processor or blender.
  
  Reheat the soup, then add the apple juice and stir well to mix. If
  the soup is too thick, add a little more stock. Taste the soup for
  seasoning.
  
  Ladle the soup into warmed individual bowls. If serving with croutons,
  sprinkle a few in the center of each bowl and pass around extras.
  
  FRIED SPICED CROUTONS: Cut three slices of bread into 3/8-inch cubes.
  In a small bowl, combine 1 teaspoon curry powder and one large pinch
  each of ground nutmeg and cardamom, and add pepper to taste. Heat 3 -
  4 tablespoons oil in a frying pan over medium heat. Add the bread
  cubes and fry, stirring, until brown on all sides, 2 - 3 minutes.
  
  Sprinkle the spice mixture over the croutons, stir to mix, then take
  the pan from the heat immediately. Lift out the croutons with a
  slotted spoon and drain well on paper towels.
  
  VARIATION: Omit the Granny Smith apples from the recipe. While the
  soup is cooking, make an apple confit. Melt 1 tablespoon butter in a
  medium-size saute pan and add 2 peeled and dice McIntosh apples. When
  they're heated through, add 1/2 cup apple juice, cover thepan, and
  cook over medium heat for 15 to 20 minutes, until soft; cook,
  uncovered, for 8 to 10 minutes to reduce the liquid. Mash the apples,
  making sure the confit retains some texture.
  
  Stir half the confit into the soup, saving the rest to stir into each
  serving. season the soup with salt and pepper to taste. Add a
  spoonful of apple confit and a swirl of creme fraiche to each
  serving. 




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Recipe ID 39252 (Apr 03, 2005)

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