Winter Squash, Leek, and Apple Soup with Cider Crème Fraîche

Winter Squash, Leek, and Apple Soup with Cider Crème Fraîche
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Winter Squash, Leek, and Apple Soup with Cider Crème Fraîche calories by ingredient
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Introduction

Recipe from Healthy Soups & Stews Vegetarian Times Special issue
Winter 2011
Roasting the squash (and apple, sweet potato, etc) before adding to the soup concentrates and sweetens its flavor. A last-minute swirl of cider-infused crème fraîche lends creaminess.
Recipe from Healthy Soups & Stews Vegetarian Times Special issue
Winter 2011
Roasting the squash (and apple, sweet potato, etc) before adding to the soup concentrates and sweetens its flavor. A last-minute swirl of cider-infused crème fraîche lends creaminess.

Number of Servings: 8

Ingredients

    1 large winter squash (4 1/2 lb) halved, seeds removed
    2 tart apples, peeled, cored, and quartered
    1 TBSP olive oil
    2 medium leeks, white parts only, sliced (2 cups)
    1/2 tsp salt
    2 pinches ground black pepper
    3 cloves garlic, minced
    1/2 cup white wine
    6 cups good vegetable stock
    1 bay leaf (whole!)
    1/2 cup Cider Crème Fraîche

Tips

I added sweet potato.


Directions

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.

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