Fall Harvest Soup
Perfect for the days when it starts getting cold outside. . . and an excellent
starter for holiday meals. And it's probably loaded with vitamins--not that I
pretend to be a dietician.
3 tablespoons unsalted butter
3 tablespoons light olive oil
fresh parsley
3 leeks, white part only, cleaned and diced.
2 shallots, diced
1 medium onion, peeled and diced
Heat butter and oil on medium heat. Saute leeks, shallots, onion and parsley
(to taste), then add:
1 32 oz. container of chicken stock
1 cup half & half
small amount of curry powder or cayenne pepper to taste (optional)
As that boils, peel, remove seeds, and rough chop:
2 butternut squash
1 acorn squash
4 tart apples--I like Braeburns but Granny Smiths will do nicely
Add the squash and apples to the now boiling mix, then add:
2 more containers of chicken stock
1/2 cup apple cider
salt and pepper to taste
1-2 more cups half and half (or milk, if you want to be good)
Simmer and stir occasionally for at least 30-45 minutes, until squash is tender. Don't be surprised if the squash loses its color while
cooking. Puree with hand blender.
