Butternut Squash Soup With Caramelized Apples
From chuckieb 14 years ago
- 45 min. to make
- Serves 6
This soup is "Autumn" in a Bowl. Hearty, rich and oh so yummy. I picked up this recipe on a course a few years ago. Courtesy of Cindy Tofianello who teaches at Algonquin College here in Ottawa.
Ingredients
- 4 slices French bread shopping list
- 4 Tbsp. margarine shopping list
- 1 medium onion, chopped shopping list
- 1 leek, trimmed and chopped shopping list
- 1 cup chopped carrot shopping list
- 1 medium butternut squash, peeled and chopped into chunks shopping list
- 5-8 cups chicken or vegetable stock,depending on how thick you like your soup (I tend to use a 900 ml tetra pack of broth and make the remaining broth up using water and bouillion envelopes) shopping list
- fresh ground pepper to taste shopping list
- 3 tbsp. margarine shopping list
- 2 large firm cooking apples, peeled, cored and chopped shopping list
- 1/4 cup brown sugar shopping list
How to make it
- Cut the bread into slices 1/2" thick.
- Fry the bread in 2 tbsp. of Margarine until golden brown and set aside.
- Heat remaining 2 tbsp. of margarine in a heavy saucepan over medium heat.
- Add the onions, leeks, and carrots. Sweat them until they are about half cooked. Do not let them brown.
- Add the squash, the stock(enough to adequately cover the veggies), and the browned bread. Simmer until the vegetables are tender.
- Puree the soup with an immersion/stick blender.
- Bring the soup back to a simmer. Taste and adjust the seasonings.
- Heat margarine in a sauté pan and add the apples and sugar. Cook over moderate heat until the apples are brown and caramelized.
- For each portion, ladle the soup in a bowl and then heap a generous tablespoon of apples on to the top and swirl around.
The Rating
Reviewed by 1 people-
Sooo good! I made enough for 4 and ate it all before anyone else got to it!
heathie_magoo
in Chester loved it
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