az egyik kedvenc receptes netes újságban találkoztam ezzel az étellel, hát most éppen szezon van, némi szabadidő is mutatkozik, akkor tán holnap ki is ugrom a zöldségeshez alapanyagokért...
Roasted Apple and Winter Squash Soup
Serves 4
3 pounds winter squash, peeled, seeded, and cut into 1-inch pieces
2 medium sweet-tart apples, peeled, cored, and cut into 1-inch pieces
1 medium yellow onion, peeled and quartered
2 large cloves garlic, peeled
1/4 cup olive oil
2 teaspoons Kosher salt
1 teaspoon finely chopped fresh rosemary
1 teaspoon fresh thyme leaves
1/2 teaspoon ground allspice
4 cups unsalted vegetable broth
Garnish
1 medium sweet-tart apple
Preheat oven to 400°F.
In a large bowl, combine the squash, apples, onion, garlic, olive oil, salt, rosemary, thyme, and allspice. Spread the vegetables/fruit on two parchment-lined baking sheets. Roast, turning once, until tender, about 40 minutes.
Puree the roasted vegetables/fruit with the vegetable broth. If using an immersion blender, this may be done in a large pot. If using a food processor, this may be done in batches, transferring the puree to a large pot as you go along.
Place the pot over medium heat and simmer until warmed through. If a thinner consistency is desired, add water or more broth. Taste and adjust seasonings.
To serve, garnish with thinly sliced or diced apples. (Sliced apples may be pan-fried in a little butter or olive oil until golden.)
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Még mielőtt bármi is történne a konyhában, be kell szereznem egy profi pound-liter átalakítót :))))
Serves 4
3 pounds winter squash, peeled, seeded, and cut into 1-inch pieces
2 medium sweet-tart apples, peeled, cored, and cut into 1-inch pieces
1 medium yellow onion, peeled and quartered
2 large cloves garlic, peeled
1/4 cup olive oil
2 teaspoons Kosher salt
1 teaspoon finely chopped fresh rosemary
1 teaspoon fresh thyme leaves
1/2 teaspoon ground allspice
4 cups unsalted vegetable broth
Garnish
1 medium sweet-tart apple
Preheat oven to 400°F.
In a large bowl, combine the squash, apples, onion, garlic, olive oil, salt, rosemary, thyme, and allspice. Spread the vegetables/fruit on two parchment-lined baking sheets. Roast, turning once, until tender, about 40 minutes.
Puree the roasted vegetables/fruit with the vegetable broth. If using an immersion blender, this may be done in a large pot. If using a food processor, this may be done in batches, transferring the puree to a large pot as you go along.
Place the pot over medium heat and simmer until warmed through. If a thinner consistency is desired, add water or more broth. Taste and adjust seasonings.
To serve, garnish with thinly sliced or diced apples. (Sliced apples may be pan-fried in a little butter or olive oil until golden.)
********
Még mielőtt bármi is történne a konyhában, be kell szereznem egy profi pound-liter átalakítót :))))
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