24 de febrero de 2016

Roasted Butternut Squash and Apple Soup RECIPE FOR TODAY


Roasted Butternut Squash and Apple Soup
from Pastry Affair
Yields 8 dinner-sized portions
2-3 pound butternut squash, cubed in 1-inch pieces
4 large sweet apples (such as Gala or Honeycrisp), cubed in 1-inch pieces 
8 ounces mushrooms, cut in half
1 cup (about 4 stalks) celery, cut into 2-inch pieces
1 large onion, cut into fourths
1/4 cup olive oil
4 cups low-sodium chicken or vegetable broth
1 cup apple juice
2 teaspoons salt + extra to taste
1 teaspoon black pepper + extra to taste
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes, optional (for a little extra kick)
Pumpkin seeds, optional (for garnish)

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, mix together the butternut squash and onion with 1/8 cup of olive oil. Stir to coat evenly. Place the vegetables in a large baking pan and bake for 30-40 minutes, or until squash is fork tender.

Meanwhile, mix together the apples and mushrooms with the remaining olive oil. Place on another baking pan and bake for 15-20 minutes, or until soft and fragrant.

In a large soup pot, place roasted vegetables and add chicken broth and apple juice. Using a an immersion blender, puree vegetables (alternatively, you may use a blender and puree vegetables with the liquid. This may take 2-3 batches). If the soup is too thick, additional chicken broth or water can be added to thin it out to your desired consistency. Simmer the soup over medium-low heat and season with spices, adding more or less to suit your taste.

Serve warm and garnish with pumpkin seeds, parsley or thyme, and a splash of cream