Monday, February 8, 2010

February's First Seasonal Recipe

sweet tart soup

Sweet Tart Soup

This soup made with butternut squash makes for a truly satisfying meal:
it's creamy yet doesn't use milk, hearty yet light, and sweet and savory.
The addition of a tart apple to balance the overall sweetness of the squash
adds a subtle complexity to the soup. Because the squash is a great
canvas for flavors,it can withstand lots of experimenting;
add herbs, spices, cheese, ground nuts and seeds,
or work with ethnic ingredients to add variety.


  • 1 yellow onion, chopped
  • 1 rib of celery, chopped
  • I carrot, chopped
  • 1 tbsp butter
  • 1 medium-sized butternut squash, peeled, seeds removed, medium dice
  • 1 tart green apple, peeled, cored, chopped
  • 3 cups vegetable broth
  • Pinches of nutmeg, salt and pepper

possible garnishes: roasted pumpkin seeds, ricotta cheese,
gorgonzola cheese, sliced apples, herbed croutons.


  • Cook butter, onion, celery, and carrot in large saucepan for 5 minutes
  • Add squash, apple, and broth. Bring to boil.
  • Simmer for 10 minutes or until squash is soft
  • Let cool for at least 1/2 hour. Use blender to puree.
  • Add spices to taste.
  • Garnish as desired.
  • Serves 4-6.

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