German Squash Soup - Kürbissuppe
A traditional recipe with a modern twist. This vegetarian soup combines winter squash with parsnip and is made thick by pureeing the squash after cooking it in broth. Wonderful spices and a spoonful of crème fraiche, or "Schmand" round off the bowl.
6 Servings
| 2 lb. squash; or 20 oz of frozen squash | 1/2 tsp. ground allspice |
| 1/2 lb. parsnips | 1/2 tsp. ground ginger |
| 1 apple; such as Boskop | 1/4 tsp. ground black pepper |
| 1 medium onion | 1 tsp. balsamic vinegar |
| 1 T. butter | Salt; to taste |
| 1 quart vegetable broth | 2 T. sliced almonds; browned |
| 1/2 tsp. curry powder | 4 T. crème fraiche; or sour cream |
Peel squash, cut in half and remove seeds. Cut squash into 1 inch pieces. If you have frozen squash, you only need to thaw it.
Peel and chop parsnips and apple. Peel and chop onion fine. Melt butter in a 3 quart pan and brown the onion in it about 3 minutes. Add the parsnip and the apple and cook for 3 more minutes. Add the squash and the broth, bring to a boil and let simmer until squash is soft, about 15 minutes.
Puree the soup in a blender or with a hand mixer. Return to pan. Add the spices and the salt and pepper and heat for 2 minutes. Add the vinegar and finish seasoning to taste.
Serve the soup garnished with the cream and the browned almonds sprinkled on top.
Posted by: Coleens Cooking <summerslimming@gmail.com>
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