February’s First Seasonal Recipe
Sweet Tart Soup
This soup made with butternut squash makes for a truly satisfying meal:
it’s creamy yet doesn’t use milk, hearty yet light, and sweet and savory.
The addition of a tart apple to balance the overall sweetness of the squash
adds a subtle complexity to the soup. Because the squash is a great
canvas for flavors,it can withstand lots of experimenting;
add herbs, spices, cheese, ground nuts and seeds,
or work with ethnic ingredients to add variety.
it’s creamy yet doesn’t use milk, hearty yet light, and sweet and savory.
The addition of a tart apple to balance the overall sweetness of the squash
adds a subtle complexity to the soup. Because the squash is a great
canvas for flavors,it can withstand lots of experimenting;
add herbs, spices, cheese, ground nuts and seeds,
or work with ethnic ingredients to add variety.
INGREDIENTS
- 1 yellow onion, chopped
- 1 rib of celery, chopped
- I carrot, chopped
- 1 tbsp butter
- 1 medium-sized butternut squash, peeled, seeds removed, medium dice
- 1 tart green apple, peeled, cored, chopped
- 3 cups vegetable broth
- Pinches of nutmeg, salt and pepper
possible garnishes: roasted pumpkin seeds, ricotta cheese,
gorgonzola cheese, sliced apples, herbed croutons.
METHOD
- Cook butter, onion, celery, and carrot in large saucepan for 5 minutes
- Add squash, apple, and broth. Bring to boil.
- Simmer for 10 minutes or until squash is soft
- Let cool for at least 1/2 hour. Use blender to puree.
- Add spices to taste.
- Garnish as desired.
- Serves 4-6.