No words of wisdom today; here's a recipe I filed away awhile back that I don't think I ever posted. A stick-to-your-ribs winter soup for a chilly day.
Squash-apple Soup with roasted ginger
1-2 pound squash (I used pattipan today, but butternut, acorn or pumpkin also work)
1 large apple
about 1" of fresh ginger root
1 large onion, chopped
1/2 pound of bacon, chopped (optional, for carnivores)
4-6 cups stock
2 teaspoons white pepper
salt, to taste
Quarter and seed squash, brush lightly with olive oil. On a separate baking sheet (or in a pie pan), place about a 2 inch chunk of fresh ginger plus two large apples, cored and peeled, and brushed with olive oil. Roast apples and ginger for 20 minutes, and squash for 35 minutes in a 350F oven, or until a knife slips in easily. Allow to cool and then peel both the ginger and the squash. Put in food processer and puree. Make a stock with the peels (add all peels-squash, ginger, apple- plus a few white peppercorns and salt to 2 quarts of water, boil down to 1 1/2 quarts).
Sauté onion and bacon lightly in large pot. Add squash/apple puree, water, apple cider, brown sugar, stock, salt, and spices. Cover and simmer for 1 hour. Stir frequently. Blend to thicken in blender-size batches. Serve with sour cream: one teaspoon on each serving.
1 day ago