My mom came out west for a visit recently and brought with her this fabulous recipe for butternut squash soup. The secret is using Granny Smith apples, they add a bit of tartness and the pear adds the perfect balance of sweetness.
1½ large butternut squash (about 4 cups)
1 small yellow onion, chopped
2 Granny Smith apples, peeled, cored and diced
1 pear, peeled, cored and diced
2 cloves garlic, diced
3-3½ cups vegetable stock
¼ tsp. cayenne pepper
1 tsp. salt
Fresh ground pepper
Extra virgin olive oil
Preheat oven to 400 degrees. Fill baking dish with 1½ cups of water. Cut the butternut squash lengthwise and scoop out seeds. Brush with olive oil and place upside down in pan. Bake 1 hour or until tender.
Preheat oven to 400 degrees. Fill baking dish with 1½ cups of water. Cut the butternut squash lengthwise and scoop out seeds. Brush with olive oil and place upside down in pan. Bake 1 hour or until tender.
Sauté onion and apple in a large pot with a little olive oil until softened and onion is transparent. Add the garlic and sauté for 1 minute. Add vegetable stock, salt & pepper.
Add the squash, pear and cayenne.
Bring to a boil, reduce heat to low, cover and simmer until slightly thickened, about 20 minutes. Let cool slightly, puree and enjoy.
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| Delicious! |
