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1
Make the Winter Squash, Fennel, And Leek Broth: Slice the squash in half lengthwise.
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2
Peel off the rind, and scoop out the seeds and pulp.
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3
Reserve the pulp for the soup or possibly another dish.
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4
Add in the squash rind, squash seeds, leeks, fennel, and sage sprigs to a stockpot.
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5
Add in the water, and bring to a boil over high heat.
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6
Reduce the heat to low and simmer, uncovered, for 45 to 60 min.
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7
Strain the broth, and throw away the solids.
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8
The broth may be refrigerated in a covered container for up to 3 days or possibly frzn for up to 1 month.
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9
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10
In a heavy 3- to 4-qt stockpot, heat oil over medium-high heat.
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11
Add in the leeks and a healthy pinch of salt.
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12
With a wooden spoon, turn the leeks over in the oil a few times.
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13
Reduce the heat to low, add in the ginger and garlic, cover, and cook gently for 15 min.
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14
Make a bouquet garni by tying together with kitchen twine or possibly wrapping in cheesecloth the celery leaves, sage, cinnamon stick, and cloves.
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15
Add in the bouquet garni to the pot.
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16
Then add in the squash, apple cider, and the stock.
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Raise the heat, and bring the soup to a boil.
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Reduce the heat to as low as possible, and simmer, covered, for 30 to 40 min, till the squash crushes easily against the side of the pot when pressed with a wooden spoon.
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19
Remove the bouquet garni, and pass the soup through a food mill or possibly puree using an immersion blender.
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20
Season with pepper.
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21
Swirl in butter if using.
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Serve the soup garnished with a healthy pinch of cinnamon and a sprinkle of parsley.
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23
This recipe yields 4 to 6 servings.
