Thursday, November 10, 2016

ROASTED SQUASH SOUP

1 (2 1/2-lb) butternut squash
1 cup chopped onion
1 tsp rubbed sage
Pinch ground allspice
2 tbsp butter
4 cups chicken broth
1 small tart apple, peeled and chopped
1 1/2 tsp lemon juice
Black pepper to taste
Topping:
1/3 cup sour cream
1/2 tsp lemon juice
1/4 tsp grated lemon peel

Preheat oven to 400 degrees.

Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a greased baking dish. Bake uncovered at 400 degrees for 50-60 minutes or until tender.

When squash is cool enough to handle, scoop out the squash insides; place in a bowl and mash. Set mashed squashed aside.

Melt butter in a large saucepan and saute' onion, sage, and the allspice until onion is tender. Add the broth and apple; bring to a boil. Reduce heat to low, place lid on saucepan and simmer until the apple is tender, about 8 minutes. Add the squash and simmer another 5 minutes. Cool to lukewarm.

Process the mixture in batches in a food processor or blender until smooth; return to the pan. Add lemon juice and pepper; heat through.

Combine the topping ingredients and place a dollop on each serving.

Yield: 6 servings

Note: File Photo



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