Featuring delicious soups, Angela from Baldanza Cafe in New Canaan joined Eyewitness News on Sunday morning, with a soup recipe to warm your soul.
3 quarts of Baldanza vegetable stock
5 tablespoons of olive oil
5 lbs of Organic butternut squash (apx 2) peeled and cut into 1" cubes
4 Organic leeks, trimmed, washed well and cut thin
2 Organic onions cut thin
2 tart apples, peeled, cored, and chopped
2/3 cup of fresh squeezed OJ
1/2 cup of chopped Italian parsley
3 tea spoons of sea salt
3 tea spoons of pepper
4 tablespoons of fresh sage
Heat oil in a large large stock pot over medium heat. When the butter is melted add the butternut squash, leeks, onions, and apple and saute. Cover 3/4 to sweat the veggies for 7 minutes. Add stock and bring to a boil. Add the salt and pepper. Add the orange juice and cook over medium heat and simmer for 30 minutes.
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