Spiced Butternut Squash and Apple Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large butternuts (1 ½ - 2 lbs each), roasted
6 Tbs butter or olive oil (approx)
2 small or 1 large green apple, peeled, cored and diced (about 1 C)
1 yellow onion, chopped
6 C chicken broth (or combination of chicken and vegetable broth)
4 sage leaves, fresh
½ tsp nutmeg
¼ tsp allspice
¼ tsp cinnamon
Salt and pepper, taste
½ C sour cream (or to taste)
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Directions: |
Directions:Preheat oven to 400º
Roasting squash: Roasting the squash makes it easier to peel, and deepens the flavor of the pulp, and thus the soup. Prick each squash with knife before baking. Place whole squashes on baking sheet and roast until soft—about 1 hour. Remove from oven, let cool, then cut in half lengthwise. Discard seeds and scoop out pulp into bowl. Set aside.
While squash cools, melt butter in saucepan over moderate heat. Add onions and apples and cook until tender—about 10 minutes. Stir in spices and cook for another minute.
Transfer squash and cooked onion mixture to large pot—adding ¾ of the chicken broth. Bring to a boil, then reduce heat and simmer until very tender—about 20 minutes.
Working in small batches, puree portions of the squash mixture with left over chicken broth in either blender or food processor—returning mixture to a clean soup pot and reheating it gently over medium to low heat. (An immersion blender also works, and uses one less pot)
Stir in sour cream and adjust spices and salt and pepper to taste.
*If squashes taste slightly starchy, a little sugar will help.
Serve hot. Ladle into warm bowls, and garnish with either thin apple slices or fresh sage leaves.
Soup may thicken while standing. Soup may also be made a day ahead. |
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Number Of
Servings: |
Number Of
Servings:Serves 6 |
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