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Cider Squash Soup

Friday, July 17, 2015


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

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

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

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