today marked the start of my marathon of thanksgiving cooking with this soup. I won't lie...it was an all-day event making this soup. it wasn't difficult, it just took a long time to roast the squash. in the end, though, my taste test proved that this soup is worth the time.
ingredients:
4.5 lb of winter squash, halved with the seeds removed (I used acorn squash)
1 tart apple, peeled, cored, and quartered (I chose a pink lady apple)
1 Tbs olive oil
2 medium leeks, white parts only, sliced
1/2 tsp salt
2 pinches ground black pepper
2 cloves garlic, minced
6 cups low-sodium vegetable broth
1 bay leaf
directions:
1. preheat the oven to 400 degrees. Place squash cut-side down and apple quarters in large baking dish. Add one cup water, cover, and roast 35-40 minutes, or until squash is tender. Allow the squash to cool then scoop the flesh out from the skin.
2. heat oil in large Dutch oven over medium heat. Add leeks, 1/4 tsp salt, and 1 pinch of pepper. cook 3 minutes or until leeks begin to soften. stir in garlic and wine, then cook another 3 minutes, or until pot is nearly dry. add squash, apple, vegetable broth, remaining salt and pepper, and bay leaf. bring to a boil, then simmer over medium-low heat uncovered for 20 minutes. remove bay leaf, then puree with immersion blender until smooth and creamy. cook over low heat for 15 minutes.
as I type this post, I am roasting two sugar pumpkins for various thanksgiving recipes to appear in the future.
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