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Here are two soups I sampled at the Carrboro Farmers' Market on October 10th. 

If you like, you can view the PDF version of the recipes (90KB).

Winter Squash Soup with Cider Cream

2½ pounds winter squash
1 tablespoon olive oil
Salt and freshly ground pepper
4 cloves fresh garlic
5 tablespoons butter
2 cups leeks, chopped
½ cup carrot, chopped
½ cup celery, chopped
4 cups chicken or veggie stock
2 Granny Smith apples, peeled, cored and chopped
1½ cup apple cider, divided
6 teaspoons fresh thyme
3 teaspoons fresh sage
½ cup heavy cream
½ cup sour cream for garnish

Split and seed the squash; place them cut-side up on a baking sheet. Season them with salt and pepper. Place a garlic clove in the cavities. Drizzle them with oil. Roast in a 400 degree oven until soft, about 45 minutes. Scoop out the pulp and set aside.

Melt the butter in a large pan over medium heat. Add the leeks, carrot and celery; sauté until softened, about 15 minutes. Add the stock, apples and 1 cup of the cider. Bring to boil; reduce the heat and simmer until apples are soft, about 30 minutes. Stir in the squash pulp, thyme and sage and let it warm through.

Working in batches, purée the soup in a blender and return it to the pot. Whisk in the heavy cream. Don't let the soup boil after you add the cream. Boil the remaining apple cider until reduced to ¼ cup. Whisk the reduced cider into the sour cream. Serve the soup warm, garnished with cider cream.

Roasted Red Pepper Soup

8 red bell peppers, roasted, seeded and peeled
2 tablespoons olive oil
3 shallots, chopped
2 garlic cloves, minced
4 cups chicken or veggie stock
1 ripe pear, cored, peeled and chopped
Salt to taste
¼ teaspoon cayenne pepper
½ cup pear nectar (optional)
Sour cream or crème fraiche for garnish

Heat the oil in a large pot over medium heat. Add the carrots, shallots and garlic. Cover the skillet and sweat the vegetables until they are soft. Add the stock, pear and peppers.

Bring the soup just to a boil; reduce the heat and let the soup simmer until the ingredients are tender, about 10 minutes. Working in batches, purée the soup in a blender and return it to the pot.

Season the soup to taste with salt and cayenne. If the soup is too thick, thin it with pear nectar or additional stock. Serve hot, cold, or at room temperature, garnished with sour cream or crème fraiche.

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