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||Cider Harvest Soup
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.
Cover and refrigerate leftovers.
Copyright © 2015 Stefanie Samara Hamblen