Post by tasty on Sept 21, 2016 16:52:20 GMT -5
This soup is worth the effort. It's not speedy to make but when I make this for the bonspiel every fall, we run out.
Butternut squash soup with brie
posted by Tasty
-from soup goddess
2 cups apple cider
1 butternut squash about 2 lbs
2 tart apples, cored and cut in half
1 sweet onion chopped
2 cups chicken stock
1 ½ cups milk
1 cup half’n’half
1 red pepper, finely diced
2 large carrots, finely diced
2 tbsp butter
2 tbsp olive oil
2 heaping tbsp flour
2 cloves garlic, minced
Salt & pepper to taste
¼ tsp ground nutmeg - fresh if poss
6 oz brie
Sour cream for garnish
Preheat the oven to 350F
Put 1 cup of cider in 9 x 13 pan Wash the squash, cut in half - scoop out seeds. Place cut side down in pan.
Cover pan with foil and bake for 40 minutes
Add the apple halves and recover Bake for 20 minutes, until tender when pricked with a fork. Uncover and let cool. Remove peels from apples and squash
In a soup pot, melt butter and olive oil. Saute carrots, onion, and pepper, adding garlic towards the end. Add salt, pepper and flour and cook for 1 minute, stirring all the time.
Add squash, apples and liquid from the pan and 1 cup of chicken broth. Puree with an immersion blender
Add the remaining cider, chicken stock, milk and cream and nutmeg. Mix well and cook, stirring over medium heat for 5 - 10 minutes, until heated thru’ . Taste and adjust the seasoning. Add the brie and stir to melt. Ladle into bowls and garnish with a dollop of sour cream and a grating of fresh nutmeg.
Butternut squash soup with brie
posted by Tasty
-from soup goddess
2 cups apple cider
1 butternut squash about 2 lbs
2 tart apples, cored and cut in half
1 sweet onion chopped
2 cups chicken stock
1 ½ cups milk
1 cup half’n’half
1 red pepper, finely diced
2 large carrots, finely diced
2 tbsp butter
2 tbsp olive oil
2 heaping tbsp flour
2 cloves garlic, minced
Salt & pepper to taste
¼ tsp ground nutmeg - fresh if poss
6 oz brie
Sour cream for garnish
Preheat the oven to 350F
Put 1 cup of cider in 9 x 13 pan Wash the squash, cut in half - scoop out seeds. Place cut side down in pan.
Cover pan with foil and bake for 40 minutes
Add the apple halves and recover Bake for 20 minutes, until tender when pricked with a fork. Uncover and let cool. Remove peels from apples and squash
In a soup pot, melt butter and olive oil. Saute carrots, onion, and pepper, adding garlic towards the end. Add salt, pepper and flour and cook for 1 minute, stirring all the time.
Add squash, apples and liquid from the pan and 1 cup of chicken broth. Puree with an immersion blender
Add the remaining cider, chicken stock, milk and cream and nutmeg. Mix well and cook, stirring over medium heat for 5 - 10 minutes, until heated thru’ . Taste and adjust the seasoning. Add the brie and stir to melt. Ladle into bowls and garnish with a dollop of sour cream and a grating of fresh nutmeg.
