From my Soup of the Day book from JJE!
Ingredients:
1 or 2 butternut squash (about 4 lb total, halved, seeded, peeled, and cut in to chunks) - or 2-3 lbs butternut squash chunks pre-cut by the store
1 lb tart apples (I used honeycrisp) - peeled, cored, and quarters, plus 1 small tart apple, unpeeled, halved, cored, and thinly sliced
2 large leeks (white and pale green parts, thickly sliced)
4 large cloves garlic
2 Tbsp chopped sage, plus whole leaves for garnish (optional)
2 tsp ground cumin
salt and freshly ground pepper
3 Tbsp olive oil
4 cups chicken broth
1 cup hard cider or dry white wine
1/2 cup apple juice (optional)
1/2 cup crème fraiche or sour cream
Steps:
Preheat the over to 425 degrees. Place the squash, quartered apples, leek, and garlic on a rimmed baking sheet. Sprinkle with 1 Tbsp of the chopped sage and 1 tsp of the cumin. Season with salt and pepper. Drizzle with the oil, stir to coat, and spread the apples and vegetables in a single layer
Roast, stirring 2 or 3 times, until the squash is fork-tender and all the vegetable and apples are golden, 20-25 minutes. Remove from the oven.
Working in batches, process in a food processor (or with an immersion blender) until a course puree forms. With the motor running, pour in 1-1.5 cups of the broth and process until nearly smooth.
The immersion blender worked much better for me as you can see from these pics. My food processor is a bit small....
Transfer the puree to a large, heavy pot over medium heat. Stir in the remaining broth, the cider/juice/wine, and the remaining 1 Tbsp chopped sage and 1 tsp cumin and bring just to a simmer, stirring often. Season with salt and pepper.
The immersion blender worked much better for me as you can see from these pics. My food processor is a bit small....
Transfer the puree to a large, heavy pot over medium heat. Stir in the remaining broth, the cider/juice/wine, and the remaining 1 Tbsp chopped sage and 1 tsp cumin and bring just to a simmer, stirring often. Season with salt and pepper.
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