David's Apple Squash Soup from Nina Totenberg

Nina Totenberg

American Legal Affairs Correspondent, National Public Radio
New York, NY

Ingredients

• 2 boxes 32 oz pacific squash soup
• 3-4 Granny Smith Apples
• 1 quart of chicken broth (or vegetable)
• 1 cup white wine (optional)
• 1 lemon
• 2 tablespoons curry
• 2 tablespoons ginger (fresh) or 1 tablespoon ginger powder
• 1 tablespoon salt (depends on salt in broth)
• Pepper

Preparation

1. Easy recipe: time 45 mins - 1hour
2. Put Squash soup into large pot heat till bubbling.
3. Peel and take out seed from apples cut in pieces( quarter or thick slices). Put apples into simmering soup for 15-20 minutes (until they are soft). Add in spices, wine and whole lemon juice. 
4. When apples are soft use slotted spoon to put them into Cuisinart or blender and blend until they are smoother than applesauce. Return apple purée to pot (don’t burn yourself!) 
5. Add broth to desired consistency. Add more curry or ginger or salt to taste. Stir to prevent burning pot. Serve hot with tablespoon of yogurt - add some apple or mint for presentation on top of yogurt.
   

Longer recipe: 2-2 1/2 hours

1. If you are a purist, buy 2 butternut squash. Cut in half - be careful! Bake with butter until soft at 350 degrees F. Scoop out insides (don’t burn yourself!). Put in Cuisinart until pureed. Add 1.5-2 quarts of broth of choice (or water if you want it less rich) in pot. Then follow recipe above.
2. Serve with white wine or champagne. Makes enough for a crowd and will stay in refrigerator for 7-10 days since there is no dairy.
3. Good luck. The green apples and lemon juice cut the sweetness of the squash. This a favorite of most judges, Supremes, and lawyers I know.