An elegant opener for dinner parties, this pale orange purée has tantalizing highlights of apple and nutmeg. Make it in the fall, when apples and squash are plentiful.
SERVES 4
2 lbs. squash (butternut or acorn), peeled and cooked
Prepare squash and set aside. (See box for directions.)
2 T. oil
2 medium onions, diced
2 cloves garlic, minced
½ t. nutmeg
salt, pepper to taste
dash of cayenne
dash of cinnamon
1 Granny Smith apple, peeled and diced
½ cup water
Heat oil in a soup pot. Sauté onion with garlic and seasonings over medium heat for 10 minutes, until onion is transparent. Add diced apple and water; sauté for several minutes.
3 T. flour
1 cup water
Dust onions with flour, stirring until flour is dissolved. Add 1 cup water; stir well. Simmer for 5 minutes; remove from heat and cool.
water or milk as needed
minced parsley as garnish
Put equal amounts of peeled, cooked squash and onion mixture into a blender or food processor: blend in two batches. Purée until smooth, adding more water or milk to obtain the desired consistency. Return the soup to the pot and heat gently; stir to avoid scorching. DO NOT BOIL. Garnish each serving with a snippet of parsley and serve hot. (Leftovers are especially good with gruyére cheese on toasted english muffins.)
TO COOK SQUASH:
PREHEAT OVEN TO 375° F. Cut squash in half; scrape out seeds and fibres. Then place cut side down on an oiled tray, and bake for 20 to 30 minutes until tender through to the skin. Cool. Scrape out cooked squash and discard the skin.
OR
Cut squash into wedges for easier handling. Peel carefully, using a sharp knife. Remove seeds and fibres. Cube the peeled squash and boil for 15 to 20 minutes until tender, then drain. Reserve the cooking liquid for soup.