Apple Squash Soup
Rainier Fruit Company
2 Rainier Fruit* Fuji or
Cameo apples
2 pounds winter squash
such as butternut,
kabocha or acorn
1/2 cup chopped onion
2 14-ounce cans
chicken broth
1/2 cup dry white wine
1/2 teaspoon ground
cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground pepper
Salt
1 tablespoon olive oil
1 cup half-and-half, at room
temperature (see tip)
1/2 cup dairy sour cream
1/2 cup pomegranate seeds
Reserve half an apple for garnish. Peel, core and dice
the remaining 1 1/2 apples.
Peel and cut squash into 1- to 1 1/2-inch cubes.
Combine diced apples, squash, onions, chicken broth
and wine in a large saucepan. Bring to a boil, then
reduce the heat, cover and simmer for 30-40 minutes,
or until all the ingredients are tender. Puree the
mixture in a food processor or blender. Return the
pureed mixture to the saucepan and add cinnamon,
nutmeg, pepper and salt to taste. Bring the mixture to
a boil, then simmer, uncovered, for 10 minutes to let
the ;avors blend.
Core the reserved apple and cut into thin wedges.
Sauté in oil over medium heat until golden on
both sides.
Stir half-and-half into the soup and heat thoroughly.
Ladle the soup into bowls and garnish each serving
with an apple wedge, a dollop of sour cream and
pomegranate seeds. Makes 4-6 servings.
Tips: Let the half-and-half stand at room temperature
while the soup is being prepared to prevent it from
curdling when it is added to the simmering soup.
For squash: To make it easier to remove the skin,
halve squash and place cut-side down in a microwave-safe pan. Cover with plastic wrap and fold
back one corner to vent. Microwave on high for 5-7
minutes, or until partially cooked.
For pomegranate seeds: To remove the seeds, cut a
pomegranate in half vertically. Loosen and break the
outer skin along the cut edges. Hold the fruit, cut-side
down, over a bowl and tap the uncut surfaces with a
wooden spoon. The seeds will loosen and fall into
the bowl.
Nutritional information: Each serving has
311 calories, 6 g protein, 40 g carbohydrates, 15 g fat,
41 mg cholesterol, 6 g ;ber, 840 mg sodium.
* Brands may vary by region; substitute a similar product.
Now add potatoes and chicken broth. Reduce heat,
cover and simmer for 15 minutes, or until the
potatoes are tender. Add cream.
With a slotted spoon, scoop out about 1 1/2 cups of
the soup vegetables and puree in a blender. Return
the puree to the soup and stir well.
Reheat the soup to a simmer, season to taste with
salt and pepper, and serve. Makes 6 servings.
* Brands may vary by region; substitute a similar product.
2 teaspoons vegetable oil
1 white onion, cut into
1/4-inch dice
8 ounces mushrooms,
sliced
1 garlic clove, minced
1 serrano pepper, minced
2 poblano peppers,
charred (under a broiler
or over a gas ;ame),
peeled, seeded
and chopped into
1/4-inch dice
3 small to medium
MountainKing* Butter
Golds, peeled and cut
into 1/2-inch dice
5 cups chicken broth
1 cup whipping cream
Salt and black pepper
Creamy Potato Soup with
Poblano and Mushrooms
MountainKing Potatoes
