Roasted Squash Soup with Apple & Brie
1 large butternut squash (I used a butterCUP squash)
1 medium onion
1 leek, white portion only
2 Tbsp butter
6 cups chicken broth
1 apple, peeled and chopped
1 tsp sugar
salt and pepper, to taste
8 oz. brie cheese
diced green onion (garnish) (didn't have any of this)
1) Cut squash in half length-wise and remove seeds. Microwave on high cut-side down in baking dish in a small amount of water, covered, for 10mins.
2) Chop carrot, onion, and leek into 1" pieces and place into a large pot. Gentle saute in butter. Do not brown. Add cooked squash to vegetables (just the squash pulp out of it's skin). Add broth and bring to a boil. Add apple and sugar. Simmer, uncovered, for 40mins. Puree soup in batches.
3) Season with salt and pepper. Slice off rind of brie and cut brie into 1/2" pieces. Place cheese in bottom of soup bowls and fill with hot soup. Garnish with green onion. Serves 4.
MY REVIEW: Great soup. You could do it with or without the brie because it's got a fantastic flavor. It always amazes me how simple vegetables blended together can make such an excellent soup.