Squash & Ginger Soup
1/2 c. chopped onion
2 garlic cloves chopped finely
2 tbsp minced ginger
3 cups, cubed, seeded squash (I used one like the orange ones in the photo)
1 apple, peeled and cut into slices
1 1/4 c. chicken stock
1/4 c. plain yogurt
1 drinking box 100% apple juice
salt and pepper
Combine onion, garlic and ginger in a saucepan and cook over low heat until translucent, I added a bit of chicken stock to keep them from scorching.
Add the squash, apple and chicken stock and cook until soft, about 20 minutes.
Pour into a blender or food processor and puree.
Add the apple juice and yogurt and continue to blend until well mixed.
Makes 4 servings.
Adapted from "Canyon Ranch Cooking, Bringing the Spa Home"
Butternut Squash and Cider Soup
1 tablespoon minced shallot
1 garlic clove, pressed or minced
3 cups cubed, seeded and peeled butternut squash (about 1 pound)
1/2 c. fat free chicken stock
3/4 c. apple cider
1/4 c. light sour cream
1/2 unpeeled red delicious apple, finely diced, for garnish
cracked black pepper for garnish.
1. combine the shallot and garlic in a saucepan & cook over low heat until translucent, adding a little water if necessary to prevent scorching.
2. add the squash and chicken stock and cook until soft, about 20 minutes. Pour into a blender and puree.
3. add the cider and sour cream and continue to blend until well mixed.
4. divide the soup among 4 bowls and garnish each with 1 tsp diced apple and a pinch of cracked black pepper.
Enjoy!
Check out the Canyon Ranch website - doesn't that look like a place the sisters should be?
we just love squash and this time of year they are so readily avaialble. we'll have to try out this recipe for our next event.
Posted by: catering | October 20, 2012 at 03:38 PM