I made this soup to serve as a first course for dinner on Saturday night. While it takes a couple of hours from start to finish to make, it is a great soup and we had enough left for Sunday Night Dinner as well as lunches for work this week. The original recipe from Best of Bridge calls for chicken stock. I used vegetable stock I'd made and frozen a couple of weeks ago. Chicken stock is definitely saltier, and any stock you buy at the grocery store has more salt than homemade. I found I definitely had to season with more salt than I expected, but still great flavours!
Roasted Squash Soup with Apple and Brie
- 1 large butternut squash
- 1 carrot
- 1 medium onion
- 1 leek, white portion only
- 2 tbsp butter
- 8 cups stock (chicken or vegetable)
- 1 apple, peeled & chopped
- 1 bay leaf
- 1 tsp sugar
- salt and pepper to taste
- 8 oz. brie cheese
- snipped chives
Cut squash in half lengthwise and remove seeds. Place cut-side down on pan and bake at 350 F until tender, about 45 minutes.
Chop carrot, onion and leek into 1" pieces and place in large pot. Gently saute with butter, being careful not to brown. Add cooked squash to vegetables. Add broth and bring to a boil. Add apple, bay leaf and sugar. Simmer, uncovered for 40 minutes.
Remove bay leaf and puree soup in batches. Season with salt and pepper to taste.
To serve slice off rind of brie and cut brie into 1/2" pieces. Place cheese in bottom of bowl and fill with hot soup. Garnish with chives.
1 comment:
I was lucky enough to try this as the starter course on Saturday...the brie at the bottom is such a treat. Delicious!
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