Cider House Roasted Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Great soup course, Make your own vegetable stock and crème fraiche your end results are much better. Ingredients:
2 acorn squash |
4 teaspoons honey |
4 teaspoons butter (unsalted) |
6 cups apple cider |
2 cups vegetable stock |
salt & pepper |
1/2 cup crème fraiche |
1 teaspoon cinnamon |
Directions:
1. Wash Squash
2. Cut each acorn squash in half and scoop out the seeds
3. Place in roasting pan
4. Drizzle honey over the acorn halves, place a teaspoon of butter in each half.
5. Pour apple cider and vegetable stock around squash
6. Cover pan and bake in preheat oven 400º F for 11/2 hours or until tender.
7. When acorn halves cool enough to handle scoop out flesh and add to blender. Add stock and puree until smooth and strain into soup pot adjust consistency with stock or cider.
8. Season with salt & pepper
9. Combine Crème Fraiche and cinnamon
10. To serve ladle soup into squash halves garnish with Cinnamon Crème Fraiche.
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