Sunday, January 10, 2010

Delicious Intern Fun

Hi All, 

 Your faithful Green String (W)Interns have made a New Years resolution to take advantage of the short days and cozy fog blanket of winter to motivate ourselves to kick off our muddy boots, snuggle up with a hot-toddy and get online and update y'all on the farm goings-ons! 

Right now we are spending a lot of time in the kitchen to keep warm in front of the stove and the oven, baking bread and making soup. Here is one of my favorite hearty, healthy  and easy to make winter soups. Courtesy of my Aunt Lo... 

* items available at Green String Farm Store

Winter Squash and Apple Soup 

*2 winter squash (spaghetti, red kuri or acorn)

3 c. apples, peeled and cored (Fuji or Gala)

*1 large onion, roughly chopped

3 c. apple cider

3 T. butter

*2 T. fresh sage, chopped (or 1 T. dried)

*1 T. fresh rosemary, chopped (or 1 T. dried)

Salt and pepper to taste

Fresh parsley for garnish 

Bake whole squash in a 375 degree oven in a shallow roasting pan until tender.  Remove from oven and cool.  Split squash in half, scoop out seeds and scrape meat from skin. 

Sauté onions and apples in butter until golden.  Add spices and herbs.  When cool, scrape contents of pan into a food processor or blender.  Deglaze pan with 1 c. cider, and add to blender.   Add baked squash to processor and puree.   

Place puree in a deep saucepan and add remainder of cider.  Heat gently and adjust seasonings to taste.  Garnish with chopped parsley. 

Chicken broth may be substituted for cider, if a less sweet soup is desired.  For a richer soup, cream or creme fraiche may be added. 


1 comment:

  1. thanks for the soup recipe. just visited your farm for the first time today- and we love it! I did a lil' blog post about it too;-)