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| Roasted Apple & Butternut Squash Soup |
Ingredients
1 Quart Vegetable Stock
3 Butternut Squash
3 Macintosh Apples
5 Tablespoons unsalted butter, melted
1/2 cup chopped leek [white part only]
1 teaspoon grated orange zest
Pinch of ground cinnamon
coarse salt
Freshly ground black pepper
2 Whole Leeks, trimmed, cleaned, and sliced
Method
Preheat oven to 450
Cut 2 butternut squash in half and scoop out the seeds. Core and quarter the apples. Generously
brush the butternut squash with 4 Tbs. of the melted butter. Fill the center of each squash with the
apples, place them in a roasting pan, cover with foil, and roast 35 to 40 minutes, or until tender
[prick with a fork to test].
Scoop the pulp out from the skin, discard the rind. Pass the squash pulp and apples through a food
mill. Transfer to a large bowl, add 2 cups of the vegetable stock, and set aside.
Peel, seed, and cut into chunks the remaining butternut squash. In a stockpot combine the squash,
1 ½ tsp. butter, chopped leak, orange zest, cinnamon, and the remaining 2 cups stock. Bring to a
boil, then reduce the heat to simmer over medium-low heat for 35 to 40 minutes, until the squash is
tender. Puree the mixture with a blending stick or in the bowl of a food processor until smooth.
In a large stockpot, combine the two purees and season to taste with salt and pepper. Reheat or
keep warm over low heat. Add a bit of hot water if the soup is or becomes too thick.
Place the remaining butter in a skillet. Add the sliced leeks and sauté over medium heat until
softened,
5 minutes. Garnish each serving of soup with some of the sautéed leeks.
Makes 10 servings
1 Quart Vegetable Stock
3 Butternut Squash
3 Macintosh Apples
5 Tablespoons unsalted butter, melted
1/2 cup chopped leek [white part only]
1 teaspoon grated orange zest
Pinch of ground cinnamon
coarse salt
Freshly ground black pepper
2 Whole Leeks, trimmed, cleaned, and sliced
Method
Preheat oven to 450
Cut 2 butternut squash in half and scoop out the seeds. Core and quarter the apples. Generously
brush the butternut squash with 4 Tbs. of the melted butter. Fill the center of each squash with the
apples, place them in a roasting pan, cover with foil, and roast 35 to 40 minutes, or until tender
[prick with a fork to test].
Scoop the pulp out from the skin, discard the rind. Pass the squash pulp and apples through a food
mill. Transfer to a large bowl, add 2 cups of the vegetable stock, and set aside.
Peel, seed, and cut into chunks the remaining butternut squash. In a stockpot combine the squash,
1 ½ tsp. butter, chopped leak, orange zest, cinnamon, and the remaining 2 cups stock. Bring to a
boil, then reduce the heat to simmer over medium-low heat for 35 to 40 minutes, until the squash is
tender. Puree the mixture with a blending stick or in the bowl of a food processor until smooth.
In a large stockpot, combine the two purees and season to taste with salt and pepper. Reheat or
keep warm over low heat. Add a bit of hot water if the soup is or becomes too thick.
Place the remaining butter in a skillet. Add the sliced leeks and sauté over medium heat until
softened,
5 minutes. Garnish each serving of soup with some of the sautéed leeks.
Makes 10 servings