Butternut Squash And Apple Soup Recipe

  1. PREPARE THE VEGETABLES AND APPLES: Peel the onion, leaving a little of the root attached, and cut it lengthwise in half.
  2. Lay each onion half on a cutting board and slice horizontally toward the root, leaving the slices attached at the root end.
  3. Make a series of vertical cuts through the onion, cutting just to the root, but not through it.
  4. Finally, cut across the onion to make a dice.
  5. Set the flat side of a chef's knife on top of the garlic clove and strike it with you fist.
  6. Throw away the skin and finely chop the garlic clove.
  7. Peel and finely chop the ginger root.
  8. Using a vegetable peeler, peel the skin from the butternut squash and throw away.
  9. Cut the squash lengthwise in half then into quarters.
  10. Cut out and throw away the seeds and fibers.
  11. With a chef's knife, cut the flesh of the squash crosswise into 3/4-inch chunks and set aside.
  12. Peel the skin from the apples with the vegetable peeler.
  13. With a small knife, cut the flower and stem ends from the apples.
  14. Cut the apples in half, then in quarters.
  15. Cut out the cores and cut the apples into 3/4-inch cubes.
  16. Put the apple cubes in a bowl, sprinkle with lemon juice and toss to coat proportionately.
  17. MAKE THE SOUP: Heat the butter in a large pot.
  18. Add in the onion, garlic, and ginger root and cook, stirring, till the onion is soft, 2 - 3 min.
  19. Stir the cubes of squash and apple into the pot.
  20. Season to taste with salt and pepper.
  21. Pour in the stock and bring to a boil.
  22. Cover and simmer gently, stirring occasionally, till the squash and apples are very tender, about 40 min.
  23. Meanwhile, make the fried spiced croutons.
  24. Remove the soup from the heat, let cold slightly, then puree it in a food processor or possibly blender.
  25. Reheat the soup, then add in the apple juice and stir well to mix.
  26. If the soup is too thick, add in a little more stock.
  27. Taste the soup for seasoning.
  28. Ladle the soup into warmed individual bowls.
  29. If serving with croutons, sprinkle a few in the center of each bowl and pass around extras.
  30. FRIED SPICED CROUTONS: Cut three slices of bread into 3/8-inch cubes.
  31. In a small bowl, combine 1 tsp.
  32. curry pwdr and one large healthy pinch each of grnd nutmeg and cardamom, and add in pepper to taste.
  33. Heat 3 - 4 Tbsp.
  34. oil in a frying pan over medium heat.
  35. Add in the bread cubes and fry, stirring, till brown on all sides, 2 - 3 min.
  36. Sprinkle the spice mix over the croutons, stir to mix, then take the pan from the heat immediately.
  37. Lift out the croutons with a slotted spoon and drain well on paper towels.
  38. VARIATION: Omit the Granny Smith apples from the recipe.
  39. While the soup is cooking, make an apple confit.
  40. Heat 1 Tbsp.
  41. butter in a medium-size saute/fry pan and add in 2 peeled and dice McIntosh apples.
  42. When they're heated through, add in 1/2 c. apple juice, cover thepan, and cook over medium heat for 15 to 20 min, till soft; cook, uncovered, for 8 to 10 min to reduce the liquid.
  43. Mash the apples, making sure the confit retains some texture.
  44. Stir half the confit into the soup, saving the rest to stir into each serving.
  45. season the soup with salt and pepper to taste.
  46. Add in a spoonful of apple confit and a swirl of creme fraiche to each serving.
  47. (From Fields Of Greens by Annie Somerville.)
  48. Serving Ideas : Top with Roquefort cheese and minced toasted walnuts.

onion, clove garlic, ginger root, butternut squash, apples, lemon, butter, chicken, apple juice

Taken from cookeatshare.com/recipes/butternut-squash-and-apple-soup-96188 (may not work)

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