A hey cupcake kind of day: butternut squash and apple soup/ wild rice salad
vote now
Ingredients
4
For butternut Squash and Apple Soup:
Wild Rice Salad:
You may like
Cupcakes with cucumber and hummus - video recipe !
Preparation
Preparation30 min
Cook time2 hours
- For butternut Squash and Apple Soup:
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot. - Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
- Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
- Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
- Wild Rice Salad:
Bring water to a boil, add rice and lower heat to a simmer. Cook for 45 minutes or until water is absorbed. - In the mean time, chop the celery and green onions and add to big bowl. Add cranberries, currents and almonds and rice.
- In a small bowl whisk together, olive oil, vinegar and mustard. Pour over rice mixture and combine all ingredients. Serve either warm or cold.
You tried this recipe ?
Mention @petitchef_en and tag #petitchef
Mention @petitchef_en and tag #petitchef
You may like
- Cupcakes with cucumber and hummus - video recipe !
- Butternut squash velvet soup
- Chocolate and butternut squash cake
- Vegan quinoa stuffed butternut squash with pomegranate
Questions
Photos of members who cooked this recipe
Photos
Comments
Rate this recipe:
There are no comments!