Wednesday, October 19, 2011

Rainy Day? Create a Recipe - Creamy Butternut Squash & Apple Soup

by Carrie Wells, Ed.D.

Creamy Butternut Squash & Apple Soup

1 butternut squash
1 Granny Smith apple
1 medium red onion
4 strips of bacon
1 cup chicken broth
1 1/2 - 2 cups of water
1/2 cup heavy cream
1/2 t ground ginger
1/2 t ground coriander
1/2 t cumin
1/4 t cinnamon
1/4 t turmeric
1/4 t freshly ground nutmeg
Sour cream (one T per serving)
Salt & pepper to taste

Begin by cooking your bacon in a Dutch oven. 

While cooking, peel and dice the squash, apple, and onion. 

When the bacon is completely cooked, remove from pot and set aside. Discard all but 1 tablespoon of bacon fat (it will remain in the pot). Add 1 tablespoon of butter along with the diced squash, apple, and onion and all of the spices. 

Sautee on a low heat about 10 mins. Add water (1/2 cup at a time) and broth, and simmer covered for 20 minutes. 

Using a stick blender, puree. Add the heavy cream and stir. Run the mixture through a sieve to remove any lumps/fibers. Top with a dollop of sour cream and crumbled bacon.  

The great thing about this recipe is that we now have butternut squash seeds to plant in our garden and the skin from the fruits/veggies to compost!

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