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Splendid Table recipes: Roast Apple-Butternut Soup with Chili Almonds and Cream, Garlic-Honey Plumped Turkey, Basic Brine for Meat
- Article by: Lynne Rossetto Kasper
- Updated: November 15, 2006 - 3:06 PM
Lynne Rossetto Kasper dispenses advice all the time. Today she's focusing on Thanksgiving, from brining a turkey to a new twist on soup. The rest is just gravy (oh, and she talks about that, too).
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ROAST APPLE-BUTTERNUT SOUP WITH CHILI ALMONDS AND CREAM
Serves 10, and halves easily.
Make up to three days in advance. Heat up and top with the almonds and parsley.
• 1 large butternut squash (2 lb.), halved, with seeds removed
• 2 medium to large onions
• 2 Granny Smith, Zestar or other tart crisp apples, cored and cut into sixths
• Salt and freshly ground black pepper
• 3 tbsp. extra-virgin olive oil
•1/2rib celery with leaves, cut into 1/2-in. dice
• 4 large cloves garlic, coarsely chopped
• 1 tsp. allspice
•1/4c. cider vinegar
• 8 to 12 c. vegetable or chicken broth
Finish:
• About 11/2c. whole-milk plain yogurt (Don't substitute nonfat -- the soup will be lost.)
• 1 c. whole salted almonds, coarsely chopped
•1/2to 1 tsp. medium-hot pure chili powder
•1/4c. coarsely chopped parsley
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