Butternut Squash SoupGreat for a cold day |
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Ingredients: |
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5 slices allergen free bread, cut in squares 2 tablespoons olive oil 1 cup onion, small dice 1½ teaspoon Kosher salt ½ teaspoon ground pepper ½ teaspoon allspice ½ teaspoon ginger ½ teaspoon curry ¼ teaspoon cayenne pepper ¾ cup carrot, small dice ¾ cup parsnip, small dice 1 butternut squash, medium dice ½ cup white wine 1 quart (32 ounces) chicken (or vegetable stock) 1 tablespoon canola oil 2 tart apples, peeled and cut thin ¼ cup brown sugar |
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Heat saute pan over medium high heat, add one tablespoon olive oil & heat another minute.
Add bread cubes to oil and heat until crispy, split in ½ and set aside.
Mix together salt, pepper, allspice, ginger, curry and cayenne pepper, set aside.
Take stock pot, add more olive oil and add onion and cook until onions are soft and translucent. At this point you will want to add about 1/3rd of the spice mix.
Add carrots and parsnip, sprinkle with additional 1/3rd of spice mix, cook until soft, about 3 min.
Add squash and 1/2 of bread, mix with final 1/3rd of spice mix and cook until soft.
Push ingredients to side and deglaze pan with wine and cook until wine evaporates.
Add stock and reduce heat to simmer for about 20 minutes.
While soup is simmering, heat saute pan over medium heat, add canola oil, heat another minute & then add apples and brown sugar to carmelize.
Remove apples from pan and cut into small pieces.
Use blender to puree soup, serve in a bowl topped with carmelized apples and remaining bread crumbs.