Submitted by Sharer Linda Warren
Adapted from Angelica Home Kitchen Cookbook
Everything I make from this cookbook is delicious, and so I pass on this simple and dependable squash soup recipe. It is a quintessential New England fall soup. I made a vegetable mushroom broth for the soup stock which gave it a real fullness.
- 2 tablespoon. olive oil
- 1 large onion
- 1 teaspoon salt, plus more to taste
- 1 tablespoon fresh ginger, peeled and minced
- 1 cinnamon stick
- 3 cloves fresh garlic, peeled and left whole
- 6 fresh sage leaves (to yield 1 tsp. minced)
- 1/2 cup apple cider or more to taste
- 3 pounds winter squash, (butternut, buttercup, or hokkaido work well) peeled, seeded, and chopped (to yield about 2 quarts)
- 1/2 cup carrots, peeled and sliced
- 4 cups water or vegetable stock
- Warm oil in heavy -bottomed 3 quart pot. Add onions along with 1 teaspoon of salt. Stir occasionally, and cover on and off for 10 minutes so some moisture develops.
- Add ginger, cinnamon, garlic, and sage. Cook for 5 more minutes.
- Stir in apple cider and bring to a boil.
- Add the squash, carrots, and 4 cups of water or vegetable broth. Bring to a boil, then lower heat, cover, and simmer for 20 minutes, or until the squash is soft and falling apart.
- Remove cinnamon stick and puree with a handheld mixer until the mixture is creamy.
- Add additional cider and salt and some freshly ground black pepper to taste.