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Author Notes: I have decided that every time I roast some winter squash, I am going to bake a little extra to make a soup for my lunch. Outside a snow blizzard is happening. Soup is a comfort to me, amd as I gaze out my dining room to view the snow coming down, a bowl of nutritious soup with a a little booze lilts me right up. The soup is best served the next day, and warm. You can make it vegetarian by using vegetable broth instead of chicken broth, and you can top the soup with anything you like - crisp pancetta, caramelized onions, flavored creme fraiche or mascarpone, a little savory jam - whatever makes you happy. —Bevi
Serves 2 hearty portions
- 1 medium sized Delicata squash, roasted until it is slightly caramelized
- fresh lemon juice
- Olive oil
- 2 cups Organic chicken stock - I use Imagine or other organic brands
- 1 tart and firm apple, peeled and medium grated
- 1 ample tablespoons Dry Vermouth
- 1/4 cup Grana Padano cheese, grated
- Salt and Pepper to taste
- Topping of your choice
- Cut the Delicata squash in half lengthwise. Salt, pepper, oil, and squeeze a little lemon juice on the cut sides. Place on a small oiled roasting pan. Roast in a 375-degree oven until soft when pricked with a knife, and the cuts sides are nicely caramelized. This takes about 30 minutes. When the squash is roasted to your liking, scoop out the seeds and discard them. Then scoop out the squash flesh and place in a 2-quart saucepan. Mash the squash.
- Add the stock to the saucepan, and blend thoroughly. Bring to a simmer, and then add the grated apple. After a few minutes, add the vermouth. After a few minutes more, season with salt and pepper. Finally add the cheese. Do not allow soup to violently boil.
- After about 20 minutes, take the soup off the stove. Either allow the soup to cool thoroughly before you put it through a blender, or divide the warm soup into 2 portions and run them individually. The last thing you want is a full blender of hot soup exploding all over your kitchen!
- Serve immediately, or wait a day to let the flavors combine well. Top the soup off with your choice of possibilities. Serve with a nice bread and a salad for a great lunch.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup
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