Posted:
Saturday, October 10, 2009 6:24 AM
A great version of this classic fall soup! Grind toasted pistachio nuts in a small coffee-type grinder or for a simpler, yet tasty garnish, use ground nutmeg instead. For this recipe I prefer to use filtered apple-cider. This is the type found in most grocery stores fruit beverage isle along-side apple juice. Serves 6
Ingredients:
1 medium sized butternut squash (2 lbs.)
5 red apples (McIntosh, Jonathan, etc.)
2 1/2 cups apple cider (filtered)
1 1/2 cups half & half
Peeled and grated ginger to taste
Garnish:
Ground toasted pistachios (or just use ground nutmeg) and sour cream.
Directions:
Boil 1 1/2 quarts of water then reduce to a simmer. Peel squash and cut into large chunks, remove seeds and pith. Simmer in water until tender (8 -12 minutes). Drain and let cool. In a separate (non-reactive) saucepan bring the apple cider to a heavy simmer. Peel, core and chop the apples and add to the cider. Simmer until the apples are soft. (8 -10 minutes)
Place cooked squash in a food processor and puree until smooth. Scrape into a bowl. Next puree the cooked apples and half of the apple cider until smooth. Add pureed apples and remaining half of the cider to the squash. Stir together. Return to saucepan and re-simmer. Stir in half & half and ginger. Serve with a sprinkle of toasted ground pistachio (or nutmeg) and a garnish of a dollop of sour crème.