Wrap spices in in a cheesecloth, tie with string and attach to handle of soup pot. This allows for easy removal of spices at end of cooking process.
Sweat onion, carrot, celery and garlic in butter and canola oil until onion is wilted but not colored. Add apple, squash, brown sugar and salt. Add water to almost cover vegetables. Bring to full boil; reduce heat to a steady simmer.
After 20- 30 minutes of gentle simmering, check carrot and squash for softness. Puree the soup when carrots are soft like butter to the core. Soup can be blended with a ricer, blender or immersion blender (for a more velvety soup, pass though a fine mesh chinois or strainer).
Check seasoning (salt and pepper). Add grounded cinnamon and grated nutmeg to taste.
Garnish with a fried sage leaf (sage leaf fried in hot olive oil for few seconds) and a drizzle of heavy cream.
Note: Pumpkin or Hubbard squash may be substituted.
Start with a 1/2 cup of light brown sugar. After puree, more can be added to desired likeness.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (382g)|
|Recipe Makes: 8|
|Calories from Fat: 65 (19%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 7.6mg||2 %|
|Sodium 363.4mg||13 %|
|Potassium 1092.5mg||29 %|
|Total Carbohydrate 73.1g||21 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 63.8g|
|Protein 3.7g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 341
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