Serves 10 to 12
1 medium kabocha squash, cubed
3 large sweet potatoes, cubed
3 carrots, chopped
3 apples, cubed
1 red onion, chopped
2 stalks celery, chopped
4 cups broth (chicken or veggie)
2 cinnamon sticks
3 cloves garlic, minced
2 tablespoons ginger, minced
3 tablespoons honey
Kosher salt
Olive oil
1. In a large bowl, toss squash, sweet potatoes, apples, half of the red onion and half of the chopped carrots with the ginger and garlic. Swirl in a bit of olive oil and a sprinkling of salt. Roast on two sheet pans in a preheated oven at 425 degrees for 35-45 minutes or until pieces have softened and browned. Set aside once done.
2. As vegetables roast, mix celery, and remaining carrots and red onions in a deep pot. Swirl in a tad more olive oil and heat over a medium high flame, stirring to make sure vegetables brown but do not burn.
3. Once veggies in the pot have begun to go translucent, approximately 5-10 minutes, pour in broth and add cinnamon stick. Bring to a boil, then reduce to a simmer and cover. Allow to cook until carrots and celery are soft but not mushy, approx. 10-15 minutes.
4. Spoon roasted vegetables into simmering vegetables, pour in honey and stir just until everything is just incorporated. Pull out cinnamon stick. Ladle into a blender or food processor and blend until the soup reaches your preferred consistency. (Add more broth if you prefer a very smooth, puréed soup.) Salt to taste and serve with a healthy sprinkling of parsley.
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Roasted Butternut Squash Soup with Wild Rice and Apples serves 6
ReplyDelete1 butternut squash 1 1/2 to 2 pounds
4 T whole almonds
3 T unsalted butter
1 onions, roughly chopped
2 stalks celery, roughly chopped
2 carrots, roughly chopped
1 large turnip, peeled and thinly sliced
1 large parsnip, peeled and thinly sliced
3 t kosher salt
freshly ground black pepper, to taste
2 sprigs thyme
1⁄2 c wild rice (or brown rice mixture)
2 apples, cored and chopped into rough 1/2 inch dice
2 scallions, finely sliced (green parts only)
1 pn cayenne pepper (or to taste)
4 c vegetable broth
Pre-heat the oven to 350 degrees. Place the almonds on a baking sheet; toast until fragrant, shaking the pan once or twice, about 10 minutes. Transfer to a cutting board and roughly chop.
Raise the heat in the oven to 400 degrees. Cut the squash in half lengthwise and remove the seeds and strings. Place cut side down on a parchment paper lined baking sheet. Once the oven has pre-heated place the squash on the center rack and roast until soft and fragrant about 30-40 minutes, depending on the size of the squash. Remove from oven and let cool almost completely before proceeding.
Scoop the flesh from the squash placing it in a bowl and set aside. Discard skins.
Using a large soup pot, heat 2 tablespoons butter over medium heat, add the onion, celery and carrot and cook, stirring occasionally, about 10 minutes. Add the reserved squash, turnips, parsnips, 2 teaspoons of the salt, and some pepper; cook stirring until the vegetables are well coated.
Add about 3 1/2 cups of the vegetable broth to the pot along with the thyme; bring this to a boil, the lower the heat to a simmer. Cook stirring occasionally, until the vegetables have softened, about 30 minutes.
Fill a small sauce pan with water, add 1/2 teaspoon of salt and the rice. Bring to a boil over high heat; reduce heat. Simmer until the rice is tender, about 45 minutes. Drain and set aside.
Remove the soup from the heat and let it cool some. Using an immersion blender process the soup until smooth and creamy adjust texture with the remaining stock as necessary. Return the soup to a medium heat and allow it to re-heat.
Melt the remainy 1 tablespoon butter in a saute pan . Add the apple and cook with out disturbing until slightly browned and soft, about 3 minutes. Add the scallion slices, remaining 1/2 teaspoon salt, and a pinch of cayenne. Cook an additional minute gently stirring the mixture together.
Add the cooked rice to the pot and mix it in well and is heated through.
Ladle the soup into individual soup bowls, and garnish with the apples, scallions and almonds. Serve warm.
The first recipe takes about 2.5 hours to make and the prep is most of the work. It's hard to chop up a kabocha squash! But the end result is delicious!
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