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

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