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Central New Jersey
Join me as I document and visit the farms and markets in our book, Farm Markets of Central New Jersey. I'll be sharing great seasonal recipes and interesting info along the way.

Thursday, November 19, 2009

Pam's Winter Squash & Apple Soup - serves 8

This is a great simple recipe bursting with the flavors of fresh fall produce. It's perfect for the Thanksgiving day table. Recipes like this make it easy to enjoy a local Thanksgiving!

4 tbs unsalted butter
1 onion, peeled and coarsely chopped
2 leeks, well washed and coarsely chopped
2 medium carrots, scrubbed and coarsely chopped
1 tsp kosher or sea salt
1 lb peeled, seeded & cubed winter squash (about 4 cups of 1/2" cubes)
2 large tart apples, peeled, cores and coarsely chopped
1/4 tsp freshly grated nutmeg
2 tsps coarsely chopped fresh rosemary
1/2 tsp dried crumbled sage
3 cups chicken stock
1 cup apple cider
grated gruyere cheese or toasted pumpkin seeds(optional)

Melt the butter in a large soup pot. Add the onion, leeks, carrots. Sprinkle with the salt and saute over medium-high heat until the leeks are tender and fragrant. Add the squash, apples, seasonings, stock and cider. Bring to a simmer and cook gently, partially covered over low heat until the squash is very tender, about 30 minutes. Remove from the heat and allow to cool.

Puree the soup in a blender. Return to the soup pot and seaon to taste with additional salt and freshly ground black pepper as desired. Serve hot bowls of soup topped with a small mound of gruyer or toasted pumpkin seeds.

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