Close
Ingredients
| olive oil: 2 Tbl |
| onions - yellow: 1 (finely chopped) |
| ginger (grated): 2 tsp (minced) |
| garlic: 2 cloves (minced) |
| ground turmeric: 1 tsp |
| chinese five spice powder: 1/2 tsp |
| acorn squash: 2 (peeled, seeded and cut into 1/2" cubes) |
| granny smith apples: 2 (peeled and cored) |
| Kosher salt: 1 dash |
| black pepper: 1 dash |
| vegetable stock: 4 cups |
| lime juice: 1 Tbl |
| canola oil - for deep fat frying: 1 cup |
| shiitake mushrooms: 4 oz (thinly sliced) |
| unsalted butter: 6 Tbl |
| dried spearmint: 1 tsp |
| ground cumin: 1/2 tsp |
| paprika: 1/2 tsp |
Acorn Squash and Apple Soup
User rating:
This soup is a fantastic way to chase away the chill as the weather cools.
-
Prep Time
20 min -
Cook Time
40 min -
Servings
6 serving(s)
Tags
- Heat olive oil in a 6-qt. saucepan over medium-high heat; add onion, and cook, stirring often, until lightly browned, about 15 minutes. Add ginger and garlic, and cook, stirring, for 1 minute. Add turmeric, five-spice powder, squash, apples, and salt and pepper, and cook, stirring, until fragrant, about 2 minutes. Add stock, and bring to a boil; cook, covered and stirring occasionally, until squash and apple are tender, about 15 minutes.
- Using an immersion blender or food processor, puree the soup and then return it to saucepan. Stir in the lime juice and keep warm.
- Meanwhile, heat canola oil in a 2-qt. saucepan over medium-high heat until a deep-fry thermometer reads 350°; add mushrooms, and fry until browned and crisp, about 3 minutes. Using a slotted spoon, transfer mushrooms to paper towels to drain; set aside and reserve oil for another use. Wipe saucepan clean and add butter, mint, cumin, paprika, and salt and pepper; heat over medium heat, and cook, stirring, until melted and fragrant, about 5 minutes.
- To serve, ladle soup into bowls; drizzle each bowl with some of the spiced mint butter and top with some of the fried mushrooms.