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Yummy Soup Recipe

I’ve been experimenting in the kitchen lately, here is one of my latest concoctions. :)

Sweet and Savory Winter Squash Soup
-With a dash of warmth.

((Photo Credit: Marshall Bogue))

 

Ingredients:

3 Tablespoons Butter
1 Medium Yellow Onion, Chopped
1 Butternut Squash
1 Acorn Squash
1 Carrot Chopped finely (optional)
1 Stalk of Celery, Chopped (optional)
1/4 Cup Roasted Red Bell Pepper, Chopped (optional)
1/2 Teaspoon fresh Ginger, minced (or dry if you must)
1 medium fresh Jalapeno Pepper chopped, seeds and all
1 Medium Golden Delicious Apple, peeled and chopped
4 Crushed Garlic Cloves
1 Teaspoon Dried Thyme
1 Teaspoon Garlic Powder
1/2 Teaspoon Cinnamon
1/2 Teaspoon Cayenne
2 Cups Apple Cider (Or Simply Apple Juice)
2 Cup Chicken Stock (Or Broth, whatever you have)
1 Cup Heavy Whipping Cream (optional)
Salt and Pepper to taste
Dollop of sour cream per serving(optional)
Crusty Bread (optional)

Pre-heat oven to 375 F

Halve the squash and scoop out the seeds. Cut in half lengthwise and cover all sides with olive oil. Salt and pepper and then place face down on cookie sheet. Bake for 30-45 minutes, or until a fork slides easily into the squash.

Meanwhile place butter, chopped onion and all the dry spices into a big pan/pot and saute for 10 minutes. Add fresh garlic, celery, carrot, roasted peppers, ginger and Jalapeno and saute for 5 minutes. Add apple, apple juice, and broth and simmer until carrots are tender. About 20 minutes.

Take squash out of the oven and let cool until easy to handle. Peel off skin and add the meat of squash to the simmering pot….heat through for 5 minutes. Turn off heat!

Puree in a blender or food processor until smooth. Return to pot and depending on size of squash you may need to add water until texture is a little thicker than you want. Then stir in cream. Heat more on low if desired, but unnecessary if eating right away.
Serve with a dollop of sour cream and some crusty bread.

ENJOY!

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