Recipes

Go Back

Cider Squash Soup

Friday, July 17, 2015

 

Courtesy:  Chef/Farmer Ben Bebenroth of Spice Kitchen & Bar, & Spice Acres


Ingredients
1 large butternut squash, peeled, seeded and diced
4 leeks, quartered, rinsed and sliced
1/2 gallon cider
1/2 gallon water
1 bunch rainbow carrots
4 red chiles, sides sliced open
1 habanero, sides sliced open
4 garlic cloves, crushed and minced
Olive oil


Directions
Sweat the leeks in olive oil over medium heat, until translucent. Add carrots, salt and pepper and sweat until they begin to soften. Add squash, cider, water and chiles. Bring to a boil, then reduce heat and simmer until squash is tender. Adjust seasonings and serve.

Photo: Sara Graca


Go Back


Go Back


Tags

wrap roasted nectarine cantaloupe shitake sunchokes coriander fritter dijon zucchini gouda reggiano bruschetta bean jack spelt walnut oil creme Salad parmigiano pasta yogurt walnuts chimmichurri pecan mustard greens radishes blue cheese shrunken heads Soup heavy whipping cream okra Apple Red Onion sandwiches plum green pepper Leek peach tostadas latkes kluski beef tomato corn pie pecans vegetable prosciutto dilly Shitake Mushrooms meatballs thai imam Greens strawberries beer bosc frittata celery hearts vanilla wafers turnip cucumber flank lettuce brown sugar pork chop radish Drinks plum tomatoes Beans potatoes steak mushroom tortillas Vegan carrot fronds pancake couscous mushrooms pumpkin poblano baby bok choy gin Tomatillos egg noodles fennel cointreau sour rouille paste buckwheat vegetarian buttermilk oats spring carrot top onion Cranberry Beans coconut milk shelling chives Recipes celery root Eggplant dill Farmers' Market kirsch Spread pie peas knots sausage chilies habanero absinthe asparagus celeriac cheese pudding bok choy watercress Spinach gorgonzola maple lemon grass syrup fondue garlic carrots capers crepes fennel seeds bell pepper bayeldi chicken pepper chocolate daisy Butternut casserole shiitake beet slaw collins compote Rice wine vinegar autumn green beans Dressing cream cheese cream chili peppers chili snow peas Swiss Chard kalamata coeur a la creme spiced winter squash vinaigrette fennel bulb honey pears basil pickled stuffing celebration chicken dinner salad butter tomato Corn bacon tomatoe caesar arugula parmesan almonds egg artichoke maple syrup fritters panzanella pine nuts baguette Chevre chiles cilantro tart sour cream beets tuscan Squash feta bulgar wheat coeur leeks conserve goat Cheese mint tenderloin plums carrot tops biscuits jam Side bbq hazelnuts chimichurri Jerusalem artichoke sesame swiss currants jack cheese barley wheat flour cockaigne blueberry Poblano Chili pesto chipotle flank steak sweet kohlrabi scapes pineapple white beans scallions curry tomato juice gratin rhubarb bulgar remoulade Cider sandwich cranberry pork crisp Kale shallots sauce yellow onion cornmeal bread pudding wasabi Salsa onions almond milk hickory cauliflower Bread anise ramps gruyere strawberry anchovy berry Tomatoes peppers turnips eggs sweet potato melon fraiche verde bloody mary cake olives chorizo beet greens Potato polenta apples gazpacho muffins strata sherry