Winter Squash Soup
photo by breezermom
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 lbs winter squash, i use acorn & butternut together when i make this recipe (butternut, acorn, pumpkin, etc.)
- 1 cup onion, diced
- 1 cup leek, diced
- 1 1⁄2 cups carrots, diced
- 1 1⁄2 tablespoons butter
- 2 quarts vegetable stock
- 1⁄4 teaspoon allspice, ground
- 1 teaspoon ginger, fresh grated
- salt (to taste)
- white pepper (to taste)
- apple, -firm and tart (as desired)
- cinnamon crouton (as desired)
directions
- Cut squash in half, remove seeds and place squash face down on an oiled baking sheet. Bake about 30-45 minutes (depending upon size) in a preheated 350 degree F oven until soft.
- While squash is baking, heat the butter in a heavy soup pot over medium low heat. Add onions, leeks, and carrots. Sweat until soft. Do not brown. Add vegetable stock to soup pot and bring to a gentle simmer.
- When squash is done, scoop cooked squash from the. Add squash to the soup pot. Continue to simmer about 30 minutes, or until vegetables are thoroughly cooked and softened.
- Puree soup mixture in a blender or food processor. This may require several batches. Strain soup through a medium mesh strainer and discard the solids.
- Season with allspice, ginger, salt and pepper. Portion soup into individual bowls. Slice apples very thin and arrange attractively on top of soup. Garnish with Cinnamon Croutons.
- **Cinnamon Croutons – take day old bread & cube. Place bread in a large zip style bag. Add some cinnamon, sugar, nutmeg, and melted butter. Shake well until all bread is coated. Bake in pre-heated 400 degree over till golden. You may have to stir them once during cooking.
- Recipe written by Sherry Schie, Jazzy Cooking with Sherry, LLC.
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Reviews
-
I loved the flavors in this soup. For dinner, I added the apple slices, and cinnamon croutons. I found I really didn't care for the apples. But absolutely loved the cinnamon croutons. The next day at lunch I had it with just the croutons, and really loved it better that way. The apples did add a beautiful touch for photos though. I will definitely make this soup again....thanks for sharing! Made for Fall PAC 2011.