"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Roasted Winter Squash & Apple Soup Recipe

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This recipe for Roasted Winter Squash & Apple Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jody Searby
Added: Monday, November 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lbs. winter squash (such as butternut or kabocha) peeled, seeded & cut into 2 inch pieces.
2 med. onions, peeled and quartered
3 clove garlic
2 tart, firm apples, peeled and quartered
2 T. Extra Virgin Olive Oil
Salt & red chili pepper to taste
4 - 5 c. Vegetable or chicken stock

Directions:
Directions:
Preheat oven to 400. Cook squash in microwave for 5 minutes before peeling and cutting. In large roasting pan toss squash, onions, garlic & apples with oil to coat. Season with salt and chili powder. Roast, stirring every 10 minutes, about 40 minutes. Puree Veg. with stock gradually in food processor.

This is excellent served with chopped toasted pecans sprinkled on top.

 

 

 

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