Receptbeskrivning

Butternut & Apple Soup x 2 {Gluten, Grain, Egg & Dairy free} + ett med purjo, potatis o grädde

Ingredienser för
butternut
äpple (sött)
buljong
kokosmjölk


  0 min
 SvÃ¥righet: Lätt
Beskrivning
1 large butternut squash or acorn squash
1 large gala apple (or two, or another sweet apple)
6-8 c. veggie or chicken stockgarlic salt, basil, oregano, salt & pepper to taste
1/2 c. coconut milk

Preheat oven to 400. Cut squash in halves or quarters, scoop out seeds, and roast until fork tender (about 45-50 minutes). While squash is roasting, chop apple into chunks and place in large pot with stock. Bring to a boil, then simmer for about 20 minutes, or until apples are soft. Scoop roasted squash out of peel and into blender.
Add apples and puree until smooth (you may have to do this in batches). Pour back into pot, stir in herbs, spices, and coconut milk. Enjoy!

jag lade till röda linser, funkade rätt bra. och jordnötspesto (jordnötter, lime, chili och koriander)

SPICED BUTTERNUT SQUASH AND APPLE SOUP
serves: 6

Ingredients

2 tablespoons butter
1 tablespoon olive oil
2 tsp finely grated ginger
1 cup chopped onions
1/2 cup chopped leeks
2 teaspoons fresh thyme leaves
1 heaping tablespoon mild curry powder
1 large butternut squash (about 2-1/2 pounds) peeled, deseeded and cut into chunks
2 apples (3/4 – 1 pound) such as Macintosh or any other sweet/tart apple, peeled, cored and cut into chunks
Kosher salt
freshly ground pepper
1-1/4 cup low sodium chicken stock
1 cup fresh apple cider
1/4 cup heavy cream or half and half (optional)
Directions

In a heavy bottomed medium pan, heat butter and oil over medium heat.
Add ginger and sauté until light brown and fragrant.
Immediately add onions, leeks, and thyme, and sauté until onions become tender and brown at the edges.
Add curry powder and cook an additional 2-3 minutes.
Add squash, apples and 3/4 cup of chicken stock. Bring to a boil, cover, and reduce to a gentle simmer.
Cook until squash is tender.
Carefully transfer squash and apple mixture into the bowl of a food processor and puree until smooth.
Pour the soup back into the pot and add 1/2 cup chicken stock and 1 cup cider.
Bring to a simmer, season with salt and pepper, and add cream.
If mixture is still too thick you can add more stock. Serve hot.
Post photo courtesy of Malika Ameen.

Visningar: 464
Inlagt 2013-10-31 22:37:55