I am not a huge fan of squash, however sweetened naturally with a bit of apple and lushness of Rubbed Sage, then I stand up and applaud. This dish maintains its vegetable roots with just a hint of apple allowing the aroma of the spices to come through. It is a fabulous winter soup enjoyed as a side or a whole meal. Enjoy.
Serves 4
Time 75 minutes
Ingredients
- 4 cups filtered water Vegetable Stock
- 1 Organic Winter Squash cut in half
- 4 split cloves of Organic Garlic
- 1 Organic Leeks diced fine (I do use some of the green part as well)
- 1 Organic Apple skinned and flesh pureed
- 1 1/2 tablespoon Organic Rubbed Sage
- 1/2 teaspoon Organic Thyme (or to taste)
- 1/2 teaspoon Organic Peppercorns
- 1 tablespoon Olive Oil
- Sea Salt to Taste
Prep Roast the squash and the diced leek with olive oil, 4 split cloves of garlic and 1/2 tablespoon of sage. While the squash is roasting, make your 4 cups of vegetable stock. Once the squash is cooked (should scoop out easily with a spoon), blend 75 percent of it in your food processor. You are welcome to crush the roasted garlic and add some of it to the soup if you like food garlicy. The other 25% I mash by hand to give some texture to the soup. Mix the squash into the stock. Add the remaining 1 tablespoon of Sage, teaspoon of thyme, 1/2 teaspoon of ground peppercorn, 1/2 teaspoon of sea salt and the pureed apple. Simmer on low heat for 25 minutes stirring occasionally.
Place 1 cup in a bowl and top with rubbed Sage (or fresh if you have access to it) and a slice of apple.
PS – Fantastic to dip you Baguette in!
Enjoy
How interesting, I usually always cook squash and pumpkin with onion or scallion, never thought of using garlic. Thanks for sharing this new rendition, I’ll make it very soon.
Ciao and thanks for the twitterlove