Saturday, March 29, 2008

Jennifer's Butternut Squash Soup

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Absolutely delicious! This flavorful soup has an excellent taste and texture. It is light, creamy and healthy for you. This signature dish comes from my buddy, Jennifer Powell, of San Diego, pictured here relaxing at Sundance, Utah. This recipe is perfect for those chilly nights in Alaska, where Jennifer resides part of the year with her husband, Denny, and daughter, Katie.

2 1/2 pounds butternut squash
3 Golden Delicious apples
3 cups chicken broth
1/2 cup dry white wine
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp hot chili flakes
Salt and pepper (to taste)
3 T minced fresh chives

Rinse squash; cut in half lengthwise and scoop out seeds. Place halves cut side down in a 12- by 17-inch baking pan. Peel, halve, and core apples; add to pan, along with 1/4 cup water. Bake in a 400° regular or convection oven until squash and apples are tender when pierced, about 45 minutes. When cool enough to handle, scoop flesh of squash from peels; discard peels. In a blender or food processor, in batches if necessary, whirl squash, apples, and broth until smooth. Pour purée into a 4-quart pan. Add wine, cinnamon, nutmeg, ginger, and chili flakes. Bring to a simmer over medium-high heat; reduce heat and simmer, stirring occasionally, to blend flavors, about 15 minutes. Add salt and pepper to taste. Garnish with chives. Serves 4.

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