Description
We had this with our Welcome Fall Feast 2012. I will make it again.
We paired it with a Citizen Cider bRose and it went really well. This is good for any autumn feast.
Yield
8 Servings
Preparation time
1 hour
Ingredients
2 T Butter (or bacon fat)
4 clv Garlic (crushed)
1 t Caraway Seeds
2 lb Butternut Squash (peeled, seeded, chopped)
1 c pumpkin puree
3 carrots (peeled, chopped)
1 Apples (Peeled, cored, chopped. I used Northern Spy)
1 pn Thyme
1 Bay Leaf
6 c Chicken Stock (hot)
1 1⁄2 t Cider Vinegar (important ingredient)
Instructions
- Saute garlic with caraway seeds until garlic is golden.
- Add remaining ingredients except vinegar and cook 20 minutes or so, until vegetables are tender.
- Blend into a puree.
- Stir in the vinegar.
- Put into tureen for serving, or a slow cooker to hold until needed.
- Serve hot, topped with fried onions (or crumbled bacon if you are not going vegetarian)
Notes
The vinegar and caraway seeds make this special. Those came from a non-vegetarian recipe on Epicurious. I made a few minor changes.
Source
This was modified from a recipe on Epicurious.