Butternut Squash Soup with Apples and Pears

1/4 tea. allspice
1/4 tea. cinnamon
1/4 tea. salt
1/4 tea. red pepper flakes
1/8 tea. nutmeg
3 Tab. olive oil
2 pkg. cubed butternut squash
1 cup chopped yellow onion
1 Tab. finely chopped shallot
1 tea. minced ginger
2 pears, peeled, cored and cubed
1 apple, peeled, cored and cubed
8 cups vegetable broth

Preheat oven to 425 degrees. Line a sheet with parchment paper. Mix half the spices with oil and mix with squash. Roast 30 minutes.

While the squash is roasting, heat the remaining 2 tablespoons olive oil. Add the onions and a pinch of salt and the rest of the spices and cook until golden brown. Add the shallots, saute 3-5 minutes. Deglaze with 1 cup of broth. Loosen all the bits from the bottom for great added flavor. Add 3 cups more of the broth.and simmer gently. Add squash. Add four more cups of broth. Simmer 15 more minutes. Taste, and add a pinch of salt, a squeeze of lemon, or a few drops of maple syrup to adjust to taste.

source: modified slightly from the recipe at One Bite at a Time, Rebecca Katz

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