Update: Für das deutsche Rezept nach unten scrollen!
8°C. That’s it, what the thermometer is saying outside. To cozy up yourself, this squash-apple-soup helps. And it’s fast and easy done. Especially if you are using a squash, that softens in minutes.
We had luck, that F. parents gave us a huge one from their garden, that softens so fast and tastes so good. I don’t know what kind it was, so I’m not a helper here. But if you have no clue what to choose, choose a red kuri squash. red kuri squash softens fast, too, taste delicious and the best: you don’t need to peel them!
The clue of the soup is the apple. The apple adds a slightly fresh and acid taste. It’s more than a squash soup. Because of the apple it’s a whole new soup. Something special.
Make a large batch. Double the recipe below, so you have more soup the next day.
Vor einem Jahr: Apfeltarte
Kürbis-Apfel-Suppe
für 3-4 Personen
-
700 g Kürbis
-
200 g Zwiebeln
-
1 Apfel
-
1 EL Butterschmalz
-
1 EL Zucker
- Meersalz
-
weißer Pfeffer
-
3 EL Weißweinessig
-
400 ml Gemüsebrühe
-
Kürbiskernöl (optional)
-
4 Scheiben Sauerteigbrot
Den Kürbis in Viertel schneiden, die Kerne entfernen und schälen (außer es ist ein Hokkaido). In dünne Scheiben schneiden. Die Zwiebeln schälen und hacken. Den Apfel ebenfalls schälen, das Kerngehäuse entfernen und achteln. Die Achtel in dünne Scheiben schneiden.
Das Butterschmalz in einem Topf schmelzen, die Zwiebeln zugeben und 2 Minuten andünsten. Kürbis, Apfel und Zucker zugeben und weitere 2 Minuten andünsten. Essig, Brühe und 500 ml Wasser dazugeben. Kochen bis Kürbos und Apfel weich sind.
Die Brotscheiben toasten.
Die Suppe pürieren und mit Salz und Pfeffer würzen.
Die Suppe mit Kürbiskernöl beträufeln und mit dem Brot servieren.
8°C. That’s it, what the thermometer is saying outside. To cozy up yourself, this pumpkin-apple-soup helps. And it’s fast and easy done. Especially if you are using a pumpkin, that softens in minutes.
We had luck, that F. parents gave us a huge one from their garden, that softens so fast and tastes so good. I don’t know what kind it was, so I’m not a helper here. But if you have no clue what to choose, choose a hokkaido. Hokkaido’s soften fast, too, taste delicious and the best: you don’t need to peel them!
The clue of the soup is the apple. The apple adds a slightly fresh and acid taste. It’s more than a pumpkin soup. Because of the apple it’s a whole new soup. Something special.
Make a large batch. Double the recipe below, so you have more soup the next day.
One year ago: Apple Tart
Squash-Apple-Soup
Serves 3-4
-
700 g squash
-
200 g onions
-
1 apple
-
1 Tbsp butter
-
1 Tbsp. sugar
-
salt
-
white pepper
-
3 Tbsp. white wine vinegar
-
400 ml vegetable broth
-
pumpkin seed oil for drizzling (optional)
-
4 slices of sourdough bread
Cut the squash into quarters. Remove the seeds and peel it, if not using a red kuri. Cut into thin slices. Peel and chop the onions. Peel the apple and divide into eight pieces. Remove the core. Cut the apple pieces into thin slices.
Melt the butter in a medium pot. Add the onions and braise lightly for 2 minutes. Add squash, apple and sugar and braise again two minutes. Season with salt and pepper. Add the vinegar, broth and 500ml water. Cook until the squash and apples are softened (they are done, if you can mash them with your wooden spoon). It took 5 minutes for me, but depending on the sort of the squash it can take up to 20 minutes.
Toast your slices of bread in the toaster.
Puree the soup with an immersion blender. Eventually season again with salt and pepper. Serve the soup and drizzle with some pumpkin seed oil. Eat with toasted sourdough bread.
