Claudia Pearson illustration

February's First Seasonal Recipe

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.

INGREDIENTS

• 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.

METHOD

• 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.