Sunday, October 06, 2013

Roasted Pumpkin-Apple Soup

Fall is a harvest season for pumpkin, butternut, and acorn squash. They are also known as winter squashes. Although the produce section in the store will sell butternut squash all year round, at this time, the farmer's market will sell it at a good deal. I love the meaty and nutty yet sweet flavors of the butternut squash. I usually roast the butternut and eat it with some brown sugar and butter. Delicious!
Today, I decided to cook butternut squash mix with apple in a soup.
 4 cups of butternut squash (roasted)
 1 large apple (core, peel and cube)
 ¼ cup of olive oil
 2 cubes of chicken bouillon
 ¼ teaspoon fresh ground black pepper
1/2 teaspoon powdered dry onion
 1 tablespoon of chopped fresh sage, thyme and rosemary
 2 cups of water

 Preheat oven to 450 degree F.
Wash and cut the butternut into half, lengthwise.
Put cut-side down and roast the butternut for 40 minutes.
Once cooked and cool, remove the skin and the seeds.
Cut the butternut into cube.
In a big pot, add butternut and apple.
Add ground black pepper, onion, chicken bouillon, water and fresh thyme, rosemary and sage.
Add olive oil.
Cook on medium low until bubbly.
Using handheld blender, puree until smooth.
Serve warm or chill.


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