1/2 large onion
1/2 butternut squash
2 apples (we used Macintosh)
1/2 cup vegetable oil
1 sweet potato
1/4 cup orange juice
2 cups water
1 cup white wine
1 inch ginger bulb
1/4 cup Spiced Apple Cider Concentrate
1/3 cup maple syrup
Salt to taste
Chinese five spice to taste
curry powder to taste
nutmeg to taste
2 tbsp butterSauté the diced onions in vegetable oil until they are translucent. Peel and dice the squash and sweet potato and add to the pan. Saute until the onions begin to brown and then deglaze the pan with white wine. Add diced apples, orange juice, Hot Spiced Apple Cider Concentrate, and the ginger bulb. Cover the ingredients with water and cook gently until vegetables are soft. Remove the ginger bulb and puree the soup with an emulsion blender. Add butter and maple syrup to the soup while blending. Add the remaining spices, to taste, and serve with croutons.
2 apples (we used Macintosh)
1/2 cup vegetable oil
1 sweet potato
1/4 cup orange juice
2 cups water
1 cup white wine
1 inch ginger bulb
1/4 cup Spiced Apple Cider Concentrate
1/3 cup maple syrup
Salt to taste
Chinese five spice to taste
curry powder to taste
nutmeg to taste
2 tbsp butterSauté the diced onions in vegetable oil until they are translucent. Peel and dice the squash and sweet potato and add to the pan. Saute until the onions begin to brown and then deglaze the pan with white wine. Add diced apples, orange juice, Hot Spiced Apple Cider Concentrate, and the ginger bulb. Cover the ingredients with water and cook gently until vegetables are soft. Remove the ginger bulb and puree the soup with an emulsion blender. Add butter and maple syrup to the soup while blending. Add the remaining spices, to taste, and serve with croutons.
