Winter Squash, Leek, and Apple Soup with Cider Cr�me Fra�che
- 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 Cr�me Fra�che
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 pur�e 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 Cr�me Fra�che.
For Cider Cr�me Fra�che: 1/3 cup cr�me fra�che + 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 Cr�me Fra�che
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 pur�e 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 Cr�me Fra�che.
For Cider Cr�me Fra�che: 1/3 cup cr�me fra�che + 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 Cr�me Fra�che
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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