Butternut squash and apple soup

Description

Soup should be a smooth, friendly spoonful, which is why this is a lasting combination. Some ingredients just work well together: Butternut squash and apples have a complementary, mellow sweetness. Sweet potatoes and apples have a similar agreement, hence our sweet potato side dish.

Ingredients

2 T olive oil
1 onion (coarsely chopped)
4 c apple (peeled, cored, and chopped)
4 carrot (peeled and chopped)
1 q broth (chicken broth)
1⁄4 t cinnamon
  seasoning (salt and pepper to taste)
4 oz cheese (goat's cheese, sliced into 1/4 inch rounds)
1 butternut squash (medium sized, peeled, seeded and diced)
1⁄2 c walnut (walnut halves)

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent about 3 minutes. Add the squash, apples, carrots, stock, and cinnamon and bring to a boil, stirring occasionally.

Reduce heat to low, cover the pot, and simmer until the vegetables are soft when pierced with a fork, 20 to 30 minutes.

Ladle the vegetables and half of the broth into a blender or food processor. Puree until very smooth.

Return soup to the pot and stir in the remaining broth, one ladleful at a time, until you reach the desired consistency. Season well with salt and pepper.

To serve, place a few walnuts in the center of a soup bowl. Shingle 2 slices of goat cheese on top of the walnuts and ladle the soup around the goat cheese. The idea is to have the goat cheese visible atop the soup.

Total time
30 minutes
Cooking time
20
Preparation time
10
Yield
4 servings

Notes

Hint: it may be easier to ladle the soup into a large measuring cup with a spout and pour from there.

This recipe is gluten free if the chicken broth is. Check the ingredient if you are using ready made broth or stock cubes.

The above is an excerpt from the book The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite by Philip & Lauren Rubin. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.

Copyright © 2010 Philip & Lauren Rubin, authors of The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite

Source

North American cuisine

moderate, simmer, fruit
vegetables, dairy, appetizers
American food recipes
Food in U.S.A.

 

Author Bios

Philip and Lauren Rubin, authors of The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite, and graduates of the Institute of Culinary Education in New York City, own 2 Peas & A Pot, a Manhattan catering company. They previously worked in several restaurants, including Cafe Luxembourg, Union Pacific, and Tribeca Grill. Lauren has also worked as a personal chef and recipe tester at Good Housekeeping. They have been featured in the Wall Street Journal, and were the subjects of a full-length feature in BizBash, the premier trade magazine for event planners. They live in New York City with their son, Henry.