Monday, November 7, 2011

Squash & Apple Soup

Of all the soup recipes I've made up, this is my favorite! :)

1 butternut squash
1 acorn squash
2 granny smith apples
2 tomatoes
2 large carrots
1 clove garlic
1 Tbsps vegetable oil or butter
1 lemon
1/4 cup sherry vinegar
1 can evaporated milk salt and pepper to taste
1/4 cup peanut butter
6 cups water or broth
pinch cinnamon
1 tsp ginger
1/2 cup brown sugar
1/2 tsp paprika
dash cayenne pepper
1 Tbsp basil

  1. Pre-heat oven to 400. Halve and seed the squash. Bake 45 minutes.
  2. While squash is baking, chop the carrots, garlic, tomatoes, and apples (which should be cored).
  3. Saute these ingredients in the oil or butter until the apples are soft. Squeeze the lemon juice over this as it cooks.
  4. When squash is done, scoop out the flesh.
  5. Combine the squash and the sauteed mixture, along with the rest of the ingredients in a stock pot or slow cooker and simmer 30 minutes.
  6. Puree the ingredients with a hand-held immersion blender, or in batches with a food processor or blender.

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