Local and Seasonal Recipes, Menus and More 
  Cider Harvest Soup



What's Fresh


Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Keep Track Chart

Farmers Markets


In the News


Contact Us

The Illegal Jam Company on Facebook



8 cups butternut squash, peeled, seeded and cut into bite-sized pieces
2 large apples, peeled, cored and cut into bite-sized pieces
2 shallots, peeled and cut in half horizontally
1-2 Tablespoons olive oil
Generous pinches of salt and freshly-ground pepper
4 cups water, divided
4 cups veggie broth, divided
1 cup apple cider
1/4 cup sherry
1/2 teaspoon ground chipotle pepper
1 teaspoon sweet smoked paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon salt

Preheat oven to 400 degrees.
Mix together cut squash, apple, and shallots with olive oil.
Spread in one layer on a rimmed baking sheet or roasting pan.
Season with salt and pepper and stir lightly.
Bake 45-60 minutes, shaking pan at least twice during baking.
Test doneness with a fork. Squash should be soft with light caramel color on the edges.
Remove pan from oven and use a spatula to loosen any stuck pieces.
Pour 2 cups of water into pan and return pan to oven. Bake 30 minutes.
Using a large bowl or pot, combine contents of roasting pan with remaining ingredients.
Cool slightly before pureeing in batches in a blender.
Pour pureed soup into saucepan and warm over low heat before serving.
Serve hot.
Cover and refrigerate leftovers.

Copyright © 2015 Stefanie Samara Hamblen