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a good apple a
light n' applelicious fall meal by Yee-Fan Sun | 1 2 3 continued from page 1 butternut
squash and apple soup 1 medium butternut
squash, about 2.5-3 lbs. serves 6-7 as a starter, 3-4 as a main with salad 1 Preheat the oven to 375F. Halve the butternut squash along its length. Scoop out and discard the seeds. Place each half face down on a baking dish, then fill the dish with about a ¼” of water. Bake for about 45 minutes, until a fork easily pierces the skin at the skinnier end. 2 While the squash is cooking, peel the carrot and slice away the butt end. Chop the rest into small bits. Slice away the ends of your celery stalk; remove any leaves. Chop it up. Cut away the ends of the onion and peel; chop the remainder. Peel and core the apple, and chop that up as well. 3 Add the butter to a good-sized pot, and heat on medium. When the butter’s melted, add the chopped veggies/apple and sauté until very soft, about 7-10 min. If the squash is still in the oven at this point, turn off the heat on the veggies and let sit. 4 When the squash is done, scoop out the soft flesh with a spoon and transfer to the pot. Stir into the sautéed veggies, and add 2 cups of stock. Puree this mixture, using either a hand blender if you have one, or in batches in a regular blender. Add more stock if it seems like it’s not pureeing easily. 5 With the puree back in the pot, add more stock until you have a consistency that’s thickly soupy. Stir in the thyme, and reheat until it’s at a gentle bubble. Add plenty of salt and pepper to taste. Ladle into bowls and dig in. come 'n get it: salad recipe this way.
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