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Butternut Squash Soup

Source: The Golden Door Cookbook
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  Makes 8 servings
This lovely autumnal soup is flavored with orange and garnished with apple slices.
RECIPE INGREDIENTS
2 teaspoons canola oil
2 cups 1-inch slices leeks (white part only; 2 leeks)
1/2 cup coarsely chopped onions (2 ounces)
2 carrots, sliced (8 ounces)
1 green apple, peeled, cored, and cut into 1-inch wedges (4 ounces)
1 butternut squash, peeled, seeded, and cut into 1-inch chunks (2 pounds)
1 sprig fresh thyme or 1/2 teaspoon dried
1 bay leaf
1 teaspoon ground allspice
1 teaspoon ground cinnamon
2 teaspoons kosher salt
7 cups Vegetable broth or Chicken stock, plus more if necessary
1/4 cup frozen orange juice concentrate, thawed
8 teaspoons nonfat plain yogurt
1 green or red apple, peeled, cored, and thinly sliced (4 ounces)
8 sprigs fresh chervil
DIRECTIONS
In a large pot, heat the oil over medium heat. Add the leeks, onions, carrots, apple wedges, squash, thyme, bay leaf, allspice, cinnamon, and salt. Cook, stirring occasionally, for about 10 minutes, until the vegetables begin to soften. Add the broth. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, partially covered, for about 45 minutes, or until the vegetables are tender. Remove the thyme sprig and bay leaf and let the soup cool for 15 minutes.


In a blender or food processor, process the soup to a smooth consistency. (This may have to be done in batches.) Return to the pot, stir in the orange juice concentrate, and reheat gently, adjusting the consistency by adding more broth if necessary.


Ladle the soup into heated soup bowls and garnish each with a teaspoon of yogurt, a couple of apple slices, and a sprig of chervil.


Recipe reprinted by permission of Broadway Books. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 153
Sodium: 643mg
Fiber: 6g
Carbohydrates, Total: 29g
Protein: 8g
% Cal. from Fat: 12%
Fat. Total: 2g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Gayle, NC Reviewed: 11/23/2007
I made this soup for Thanksgiving and was delighted with the results. The sweet spicy aromoa filled the kitchen as the vegtables and apple simmered. Once pureed it transformed into a rich orange color with a lovhely velvely tecture. The complex flavors were wonderful - the sweetness of the squash, apple and cinnamon combined with the savory leek, onion and thyme, and topped off with a hint of fresh orange. Finished with a dollop of yogurt with thinly sliced apple, this soup made me look like a gourmet cook to my guests. I can't wait to make this again.

The only caution - butternut squash is very hard. Make sure you have a sharp, heavy knife and a strong arm to cut it safely.
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