Winter Squash, Leek, and Apple Soup with Cider Crème Fraîche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large winter squash (4 1/2 lb) halved, seeds removed2 tart apples, peeled, cored, and quartered1 TBSP olive oil2 medium leeks, white parts only, sliced (2 cups)1/2 tsp salt2 pinches ground black pepper3 cloves garlic, minced1/2 cup white wine6 cups good vegetable stock1 bay leaf (whole!)1/2 cup Cider Crème Fraîche
1. Preheat oven to 400F. Place squash cut-side down and apple quarters in a large baking dish. Add 1 cup water, cover, roast 35-40 minutes, or until squash is tender. Cool until squash is easy to handle. Scoop squash flesh from skin; you should have 6 cups.
2. Heat oil in a large Dutch oven over medium heat. Add leeks, 1/4 tsp salt, 1 pinch pepper; cook 3 minutes, or until leeks begin to soften. Stir in garlic, then wine; cook three minutes or until pot is nearly dry. Add squash, apple, stock, remaining 1/4 tsp salt, remaining pepper, and bay leaf. Bring to a boil. Reduce heat to medium-low, and simmer, uncovered, for 20 minutes. Remove bay leaf, and purée with immersion blender until smooth and creamy, adding more stock, if needed. Cook over low heat 15 minutes.
To serve, ladle hot soup into bowls and swirl with Cider Crème Fraîche.
For Cider Crème Fraîche: 1/3 cup crème fraîche + 2 TBSP apple cider or apple juice. Whisk together ingredients in small bowl. Per 1-TBSP serving: 44 cal.
Serving Size: makes 8 1-cup servings plus 1 TBSP Cider Crème Fraîche
Number of Servings: 8
Recipe submitted by SparkPeople user TWILAQ1.
2. Heat oil in a large Dutch oven over medium heat. Add leeks, 1/4 tsp salt, 1 pinch pepper; cook 3 minutes, or until leeks begin to soften. Stir in garlic, then wine; cook three minutes or until pot is nearly dry. Add squash, apple, stock, remaining 1/4 tsp salt, remaining pepper, and bay leaf. Bring to a boil. Reduce heat to medium-low, and simmer, uncovered, for 20 minutes. Remove bay leaf, and purée with immersion blender until smooth and creamy, adding more stock, if needed. Cook over low heat 15 minutes.
To serve, ladle hot soup into bowls and swirl with Cider Crème Fraîche.
For Cider Crème Fraîche: 1/3 cup crème fraîche + 2 TBSP apple cider or apple juice. Whisk together ingredients in small bowl. Per 1-TBSP serving: 44 cal.
Serving Size: makes 8 1-cup servings plus 1 TBSP Cider Crème Fraîche
Number of Servings: 8
Recipe submitted by SparkPeople user TWILAQ1.
Nutritional Info Amount Per Serving
- Calories: 272.9
- Total Fat: 7.7 g
- Cholesterol: 20.0 mg
- Sodium: 593.9 mg
- Total Carbs: 48.9 g
- Dietary Fiber: 12.5 g
- Protein: 3.6 g
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