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Cider Baked Butternut Squash Soup
#8039
05/05/2009 09:31 AM
05/05/2009 09:31 AM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
OP
Traveler
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OP
Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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[color:"blue"]Cider Baked Butternut Squash Soup[/color]
Ingredients: 2 1-lb. butternut squash 3/4 cup apple cider 2 large onions, chopped (2 cups) 2 Tbsp. olive oil 4 medium carrots, peeled and chopped (2 cups) 2 cooking apples, peeled, cored, and chopped (2 cups) 2 stalks celery, coarsely chopped (1 cup) 4 cups chicken broth 2 cups water 1/2 cup whipping cream 2 tsp. salt 4 tsp. snipped fresh sage 1 tsp. snipped fresh rosemary 1/4 tsp. grated fresh nutmeg Shredded Gruyère cheese (optional) Purchased herb croutons (optional)
1. Peel squash and halve lengthwise; remove seeds. Line a 15x10x1-inch baking pan with foil. Grease foil. Place squash in pan, cut side up. Pour apple cider atop squash; turn cut side down. Bake in a 350° oven for 1 hour. Cool until squash is easy to handle; scrape pulp from skin. Set aside. 2. Meanwhile, in a Dutch oven cook onions in hot oil until golden brown. Add carrots, apples, and celery. Add chicken broth. Bring to boiling; reduce heat. Cover and simmer for 1 hour. Add baked squash and cook for 1 hour more. Add water, cream, and salt. Cool slightly. Puree in batches in a food processor. 3. Stir in sage, rosemary, and nutmeg. Thin with additional whipping cream or water, if desired. Garnish with cheese and croutons, if desired. Makes 12 side-dish servings.
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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