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Butter nut squash
- Thread starter oli
- Start date
Oli, this one is a winner: Barb originally posted it: Butternut Squash & Apple Soup
Ingredients:
2 tablespoons unsalted butter
1 1/2 cups sliced leek, white and pale green parts only
1 tablespoon minced garlic
6 cups peeled and roughly diced butternut squash
3 cups peeled and roughly diced apples
2 teaspoons Toasted Spice Rub
6 1/2 cups chicken stock or 2 cans (14 1/2 ounces each) low-sodium chicken broth mixed with 3 cups water
Sea salt, preferably gray salt
1 cup chopped Spiced Candied Walnuts (optional)
Directions:
Melt the butter in a large pot over moderate heat and cook until it turns nut brown. Add the leeks and saut? until slightly softened, about 5 minutes. Add the garlic and saut? briefly to release its fragrance.
Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes. Stir in the spice rub and cook briefly to toast it.
Add the stock or the broth-water mixture, bring to a simmer, and cover partially. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes. Transfer in batches to a blender or food processor and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt.
Divide the soup among warmed bowls and garnish each portion with some of the walnuts, if using. Serve immediately.
Michael's Notes:
Michael's Notes: Cooking the leeks, squash, and apples until they caramelize gives this soup its depth of flavor.
http://www.napastyle.com/recipes/2014/03/butternut-squash-and-apple-soup/
Ingredients:
2 tablespoons unsalted butter
1 1/2 cups sliced leek, white and pale green parts only
1 tablespoon minced garlic
6 cups peeled and roughly diced butternut squash
3 cups peeled and roughly diced apples
2 teaspoons Toasted Spice Rub
6 1/2 cups chicken stock or 2 cans (14 1/2 ounces each) low-sodium chicken broth mixed with 3 cups water
Sea salt, preferably gray salt
1 cup chopped Spiced Candied Walnuts (optional)
Directions:
Melt the butter in a large pot over moderate heat and cook until it turns nut brown. Add the leeks and saut? until slightly softened, about 5 minutes. Add the garlic and saut? briefly to release its fragrance.
Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes. Stir in the spice rub and cook briefly to toast it.
Add the stock or the broth-water mixture, bring to a simmer, and cover partially. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes. Transfer in batches to a blender or food processor and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt.
Divide the soup among warmed bowls and garnish each portion with some of the walnuts, if using. Serve immediately.
Michael's Notes:
Michael's Notes: Cooking the leeks, squash, and apples until they caramelize gives this soup its depth of flavor.
http://www.napastyle.com/recipes/2014/03/butternut-squash-and-apple-soup/
Here is the Spice Rub that goes with it: I reduce the fennel by 50%.
That's because I use this same blend for his Candied Walnuts...FABULOUS.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=654
That's because I use this same blend for his Candied Walnuts...FABULOUS.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=654