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Farmers Market Recipe:
Roasted Butternut and Gala Apple Soup
5 Servings

4 cups butternut squash, chopped
3 tablespoons orange juice concentrate
2 tablespoons apple juice concentrate
1/4 cup dark brown sugar
1/4 cup sweet butter
3 shallots, chopped
1/2 cups onion, chopped
2 carrots, diced
3 Gala apples, chopped
4 cups chicken stock
1 tablespoon minced ginger
1/2 cup heavy cream (optional)
freshly ground white pepper
1/4 cup extra virgin olive oil
2 tablespoon coriander
1/4 teaspoon clove
2 teaspoon cinnamon

Peel and seed butternut squash and cut into large chunks. Toss in a large bowl. Add orange juice, dark brown sugar. Pour into roasting pan and cover with aluminum foil. Bake in a preheated 400 degree oven for 1 hour or until tender.

In a heavy-bottom stock pot place sweet butter; chopped shallots; chopped onions; diced carrots; peeled, cored and chopped apples; and spices. Cook slowly over a medium flame, stirring frequently until very tender. Do not allow to color. Add 4 cups chicken stock or vegetable bouillon. Bring to a low boil. Add squash and juice. Cook for 5 minutes, add the heavy cream and simmer for 5 more minutes. Puree with a hand blender till very smooth.  If too thick, adjust consistency with chicken stock; adjust seasoning as needed.

Garnish with sour cream and Asiago cheese if desired.

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