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SQUASH, APPLE, AND ORANGE SOUP
are staying home for the holidays or visiting others, ‘tis the season for this
tasty dessert, a New England tradition. Enjoy this one.
of olive oil
2 teaspoons of unsalted butter
2 shallots, chopped
1 butternut squash, peeled, seeded, and coarsely chopped
2 tart, firm apples, quartered, cored, peeled, and coarsely chopped
4 cups chicken broth
Salt and white pepper to taste
Juice of one orange
1 teaspoon finely grated fresh ginger (optional, but worth it!)
Paper-thin apple slices for garnish
large pot, heat the oil and butter, sauté the shallots for about 3 minutes
or until translucent.
chopped squash and apples and stir 2-3 minutes. Pour in the chicken broth.
to a boil; reduce heat to medium-low, partially cover, and simmer until the
apples and squash are tender and falling apart – about 30-45 minutes.
the mixture in a blender or food processor, in batches if necessary, until
very smooth. Return the mixture to the pan and add salt and pepper.
before serving, warm the soup over low heat. Then stir in the orange juice
and heat through. Add the optional ginger and nutmeg, adjusting the flavor
to suit your taste. Garnish and serve.