The weather forecast promises a drop in temperatures this week and with that my mind turns to open fires and warming soup.
Squash and Apple Soup
2 tbsp olive oil
2 onions, chopped
1 clove garlic, crushed
1lb squash, quartered, deseeded and roasted
2 baking apples, peeled, cored and chopped
2 sprigs fresh sage
1pint vegetables stock
½ pint dry cider*
Salt and freshly ground pepper
Preheat oven to 200ºC
Wash the squash, then quarter, deseed and place on a baking tray. Sprinkle with one tablespoon of oil and season with salt and freshly ground pepper. Roast until the flesh is tender, remove from the oven and allow to cool a little. (This can be prepared in advance) Remove the flesh, discard the skin, and set aside.
Heat the remainder of the oil in a large saucepan and add the onions and the garlic. Cook for 2 minutes and then add the squash, chopped apples and sage. Cook for another 2 minutes, season well and add the stock and the cider. Bring to the boil and simmer for 15-20 minutes until the ingredients are tender. Liquidise and serve piping hot with wheaten or crusty bread.
*Apple juice can be used as an alternative to cider.
My mind turns to more wine! But your soup looks great.
Red Top – Have a bowl of soup before you have another glass of the red stuff.
I have a recipe that is made with yellow zucchini, which is only available in the summer.
I’m going to give this one a go.
Marianna – Enjoy!