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Roasted Butternut Squash and Apple Soup Recipe (Serves 8 +)               

1 Butternut Squash ( 3 lb.) -peeled, seeded & cut into one inch pieces 2 Apples -Granny Smith -cut into 1 inch pieces 1 Medium Onion -diced 1 Carrot -sliced 4 tbsp. Butter 1/2 c White Wine 3 c Vegetable Stock or Chicken Stock 1/2 c Heavy Cream 1 tsp. Sea Salt + more to taste Black Pepper to taste -freshly cracked 1/2 tsp. Red Pepper Flakes + more to taste 7 Thyme Sprigs -only leaves 1 Bay Leaf Chives Freshly Grated Nutmeg

1. Preheat your oven to 400 F. In a large baking dish toss the apples, butternut squash, carrot slices, red pepper flakes, bay leaf, sea salt, pepper and thyme with 1 tbsp. of melted butter. Roast uncovered for 30-45 minutes or until tender. 2. Heat up the 3 tablespoons of butter over medium-low flame in a cast iron pot. Sauté the diced onions with a pinch of sea salt until translucent. Add the wine and let it reduce by half. Add the roasted squash and apples to the pot together with the vegetable or chicken stock. Bring to a simmer and allow to cook together for 5 minutes. Discard the bay leaf and using a hand held blender puree the soup until smooth. Add the cream and cook an additional 3 minutes. 3. Adjust seasonings and serve hot with a drizzle of cream, snipped chives and a pinch of freshly grated nutmeg.

Ciao Florentina - November 2011  
Ciao Florentina - November 2011  

Thanksgiving alla Florentina