GARDEN RECIPE: Apple and Butternut Squash Soup
It’s beginning to look like autumn, and on some days it feels like it too. The summer vegetable garden is sad and scraggly, so I know that it’s time for apples, persimmons, pomegranates and winter squash. And soup. This one.
- ½ c unsalted butter (or ½ c good olive oil, if you would rather)
- 3 large leeks, white part only, cleaned and chopped
- 1 tsp minced fresh ginger
- 2 ½ lbs butternut or Kabocha squash, peeled, seeded and cut into chunks
- ½ lb of your favorite variety of apples, peeled, seeded, cored and chopped
- Chicken broth or vegetable broth
- Salt and pepper to taste
- ¼ c chopped flat leaf parsley
- Crème fraiche
Cook the leeks in the butter until soft and translucent. Add ginger, squash and apples and pour enough broth to cover 1/3 of the vegetables. Add salt and pepper to taste, bring to a simmer and cover the pot.
When everything is completely soft, puree the mixture in batches and return to the pot. If it is too thick, add more broth to get the consistency you like. Adjust the seasoning to taste and serve finished with a sprinkle of parsley and a spoonful of crème fraiche.