-
1
PREPARE THE VEGETABLES AND APPLES: Peel the onion, leaving a little of the root attached, and cut it lengthwise in half.
-
2
Lay each onion half on a cutting board and slice horizontally toward the root, leaving the slices attached at the root end.
-
3
Make a series of vertical cuts through the onion, cutting just to the root, but not through it.
-
4
Finally, cut across the onion to make a dice.
-
5
Set the flat side of a chef's knife on top of the garlic clove and strike it with you fist.
-
6
Throw away the skin and finely chop the garlic clove.
-
7
Peel and finely chop the ginger root.
-
8
Using a vegetable peeler, peel the skin from the butternut squash and throw away.
-
9
Cut the squash lengthwise in half then into quarters.
-
10
Cut out and throw away the seeds and fibers.
-
11
With a chef's knife, cut the flesh of the squash crosswise into 3/4-inch chunks and set aside.
-
12
Peel the skin from the apples with the vegetable peeler.
-
13
With a small knife, cut the flower and stem ends from the apples.
-
14
Cut the apples in half, then in quarters.
-
15
Cut out the cores and cut the apples into 3/4-inch cubes.
-
16
Put the apple cubes in a bowl, sprinkle with lemon juice and toss to coat proportionately.
-
17
MAKE THE SOUP: Heat the butter in a large pot.
-
18
Add in the onion, garlic, and ginger root and cook, stirring, till the onion is soft, 2 - 3 min.
-
19
Stir the cubes of squash and apple into the pot.
-
20
Season to taste with salt and pepper.
-
21
Pour in the stock and bring to a boil.
-
22
Cover and simmer gently, stirring occasionally, till the squash and apples are very tender, about 40 min.
-
23
Meanwhile, make the fried spiced croutons.
-
24
Remove the soup from the heat, let cold slightly, then puree it in a food processor or possibly blender.
-
25
Reheat the soup, then add in the apple juice and stir well to mix.
-
26
If the soup is too thick, add in a little more stock.
-
27
Taste the soup for seasoning.
-
28
Ladle the soup into warmed individual bowls.
-
29
If serving with croutons, sprinkle a few in the center of each bowl and pass around extras.
-
30
FRIED SPICED CROUTONS: Cut three slices of bread into 3/8-inch cubes.
-
31
In a small bowl, combine 1 tsp.
-
32
curry pwdr and one large healthy pinch each of grnd nutmeg and cardamom, and add in pepper to taste.
-
33
Heat 3 - 4 Tbsp.
-
34
oil in a frying pan over medium heat.
-
35
Add in the bread cubes and fry, stirring, till brown on all sides, 2 - 3 min.
-
36
Sprinkle the spice mix over the croutons, stir to mix, then take the pan from the heat immediately.
-
37
Lift out the croutons with a slotted spoon and drain well on paper towels.
-
38
VARIATION: Omit the Granny Smith apples from the recipe.
-
39
While the soup is cooking, make an apple confit.
-
40
Heat 1 Tbsp.
-
41
butter in a medium-size saute/fry pan and add in 2 peeled and dice McIntosh apples.
-
42
When they're heated through, add in 1/2 c. apple juice, cover thepan, and cook over medium heat for 15 to 20 min, till soft; cook, uncovered, for 8 to 10 min to reduce the liquid.
-
43
Mash the apples, making sure the confit retains some texture.
-
44
Stir half the confit into the soup, saving the rest to stir into each serving.
-
45
season the soup with salt and pepper to taste.
-
46
Add in a spoonful of apple confit and a swirl of creme fraiche to each serving.
-
47
(From Fields Of Greens by Annie Somerville.)
-
48
Serving Ideas : Top with Roquefort cheese and minced toasted walnuts.
