Squash Apple Soup From Chef Jo's first cookbook (which, sadly, is out of print), this creamy-style soup is super easy and would make a great addition to your holiday menus. You can modify the seasonings to your personal preference. If you use a bay leaf, just remember to remove it before blending and serving. Yield: 6 servings
Ingredients:
2 tablespoons vegetable oil
4 cups cooked squash (acorn, butternut, carnival, or delicata)
1 small onion, diced
1 Granny Smith apple, peeled and diced
1 stalk celery, diced
Broth Mixture:
¼ cup mirin
4 cups apple cider or apple juice
4–6 cups vegetable broth
2 tablespoons arrowroot to thicken (if needed)
salt and pepper to taste
Seasonings of your preference: rosemary, nutmeg, sage, clove, thyme, cinnamon, bay leaf, ginger
Directions: - Heat the oil in a large saucepan.
- Add the ingredients and bring to a boil.
- Reduce heat to medium-low and simmer, covered, about 20 minutes.
Ways to serve: - Transfer into a blender and purée. You may have to do this a little at a time depending on the size of your blender. Or use an immersion blender in the saucepan. Garnish with sliced apples.
- Leave the vegetables chunky and serve thick.
- Purée half the soup and add the remaining chunky vegetables to the puréed mixture.
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