Roasted Squash Soup with Apple and Brie
Print recipe| Serves | 4 generous servings or 8 soup course servings |
| Inspiration | Best of Bridge |
Ingredients
- 1 Large pepper squash
- 1 Large carrot
- 1 Medium onion
- 1 leek (white part only)
- 2 Tbsp butter
- 8 Cups (2 L) unsalted chicken broth
- 1 apple (peeled and chopped)
- 1 bay leaf
- 1 Tsp white sugar
- 1/2 Tsp salt
- fresh ground pepper
- about 125 gmbrie (room temperature)
Garnish (Optional)
- freshly snipped chives
- whipping cream
Directions
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Cut the squash in half. If the squash is too hard to cut in half, then place the whole squash in the microwave and zap it for 1 minute. Try cutting the squash in half...if it is still too hard, then microwave it again for 1 minute. This just cooks the outer squash enough to allow you to get a knife in and slice it in half.  | |
| Scoop the seeds out of the squash halves. | |
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Place the squash halves cut-side down in a glass dish with about an inch of water and bake the squash at 350 ˚F , until tender (about 30 minutes)  | |
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Chop the carrot and onion; slice the leek thinly. Melt the butter in a large pot and then add the chopped vegetables. Gently sauté, being carefully not to brown.  | |
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Add cooked squash to the vegetables and then add the broth and bring to a boil. Add the chopped apple, bay leaf, salt and sugar. Simmer, uncovered for about 30 minutes. Remove bay leaf and purée soup in blender in batches. Season with salt and pepper to taste.  | |
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Slice the rind off the brie and cut brie into ½ inch pieces. Place cheese in bottom of soup bowls.  | |
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Fill with hot soup. Garnish with chives and drizzle with a little whipping cream (if using)  | |