Squash soup with caramelized Granny Smith apples by the 514FC
Serves for 6
1 ½ acorn squash peeled and cut into cubes
5 potatoes peeled and cut into cubes
4 Granny Smith apples peeled and cut in slices
2 small Italian tomatoes cut into cubes
6 tbsp of butter
3 tsp of brown sugar
1 onion chopped
4 cloves of garlic
3 tbsp Balsamic vinegar
Salt pepper
3 tbsp of chopped parsley
1) Preheat the oven at 180°C.
2) In a bowl mix sliced apples, brown sugar and balsamic vinegar. Place on a baking sheet and Bake for about 15 minutes until they are tender.
3) Meanwhile, in a cooking pot at medium heat, boil the squash, potatoes and garlic with water until the vegetables are cooked. (Add water until the vegetables are covered. Check with a fork to know if they are cooked).
4) Use a hand mixer to purée the vegetables with butter, apples, tomato, onion and chopped parsley. Add salt and pepper to taste.
5) Serve hot with bread.