Roasted butternut squash soup 烤奶油瓜濃湯

Roasted butternut squash soup 

明尼蘇達這邊冷冰冰的，最近還一次又一次的降到零下二十幾度，冷到手指頭都要變硬了。好趁周末來到，我便做了一個十分合宜寒冬飲的濃湯，飲下去寒氣盡消，實在是冬日的暖胃良品。這個濃湯帶有蘋果的微甜，薑的點點辛辣，還有一點含蓄的羅勒香，配上自家製的全麥面包粒，便是簡單健康的一餐。

材料 Ingredients﹕
Serving:　(3-4人份)

奶油瓜 Butternut Squash 1 磅/ pound
馬鈴薯 Russet Potatoes  2個
蘋果Apple 1 個
中等黃洋蔥 Medium Yellow Onion 1 個
牛奶 Milk 2 杯/cup
雞湯 Chicken stock*  3 杯/cup
蘿勒青醬 Pesto sauce 2 tbsp
奶油 Butter 2 tbsp
黑胡椒 Black pepper to taste 適量(按個人喜好)
橄欖油 Olive oil 3 tbsp
薑末 Grated ginger 2 tbsp

*Vegetarians: you can use vegetable stock!

方法 Method ﹕ 
1. 把馬鈴薯和奶油瓜去皮，然後切粒，再混入橄欖油，放入預熱425度 (F) 的烤箱烤約20 至30分鐘。
Remove skins of potatoes and butternut squash. Dice them into small cubes. Pour over with olive oil. Put them into a 425F oven. Bake for 20 to 30 minutes until tender. Avoid over-roast.
2. 把蘋果和洋蔥切粒。預熱煮湯用的鍋，加入奶油、薑末和洋蔥，用中火炒至熟透，然後加入蘿勒青醬拌好。之後，把蘋果加入其中，煮熱備用。
Meanwhile, dice an apple and an onion. Preheat the pot with 2 tbsp of butter and add in the chopped onions as well as the grated ginger. Use medium heat to cook the onions. After 2 to 3 minutes, add in pesto sauce, stir well. When they are well mixed with each other, add in the diced apples. Cook until tender. Your kitchen should now smell like heaven.
3. 當馬鈴薯和奶油瓜烤好的時候，把它們混進(2)，此時馬鈴薯和奶油瓜應該是軟軟的，十分容易爛掉。
When the potatoes and butternut squash are ready, put them into the pot (2). The potatoes and butternut squash should be tender and easily smashed.
4. 把牛奶和雞湯加入湯鍋中，用中火讓所有材料煮沸。
Add in milk and chicken stock. Use medium heat to cook until it boils.
5. 把鍋中的湯料連湯倒進搞拌機 (Blender)，用慢速打成濃湯狀 (puree)。
Pour all the ingredients and liquid from the pot into a blender. Puree in slow speed until done.
6. 加入黑胡椒拌好可立即享用。
Stir in black pepper and it is ready to serve.