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. | 