Roasted acorn squash, carrots, onions, leeks, Granny Smith apples, and holiday spices blended with cream and served with Vermont Cheddar Rosemary Bread Sticks. I will submit the bread sticks recipe in a subsequent post.
Stay warm! Enjoy!
|3||Each||Acorn squash, halved, seeds removed|
|1||Each||Granny Smith apple, cored and chopped|
|1||Med.||Leek, cleaned and chopped|
|4||Cups||Chicken or vegetable stock|
|To taste||Salt and white pepper|
|Procedure Steps: Preheat oven 350° F.|
On a baking sheet, place the acorn squash, cut side down, and then add a little water and cover with foil, then roast until soft, about 45 minutes. Allow to cool, and then scoop out the squash flesh and set aside.
In a soup pot, heat olive oil over medium high heat. Saute the carrot, apple, onion, and leek in the olive oil until soft, stirring occasionally, then season with ginger and allspice, and then add the squash and the chicken stock. Bring to a boil while stirring well, and then reduce heat to a simmer over low heat for 20 – 30 minutes, stirring occasionally.
|3.||Remove the pot from the heat and puree with a hand-held immersion blender. Alternatively, in batches, puree in a blender or food processor until smooth and return to the pot.|
|4.||Stir in the heavy cream and simmer for another 5 minutes then and keep warm.|
|Yield: 8 to 10 servings.|
To Serve: Remove the soup pot from the heat and ladle the soup into bowls, then garnish with fresh chopped parsley and serve with the warm bread sticks.