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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Butternut Squash and Apple Soup Recipe

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This recipe for Butternut Squash and Apple Soup is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbs. unsalted butter
1 yellow onion, thinly sliced
1 jar (2 lb.) butternut squash puree
1 Granny Smith apple, peeled, cored and thinly sliced
2 cups low-sodium chicken broth
2 small bay leaves
3 tsp. kosher salt
1/2 cup crème fraîche
1/4 tsp. ground coriander (optional)
1/4 tsp. grated peeled fresh ginger (optional)
Fried sage leaves for garnish
Freshly ground pepper, to taste
Directions:
Directions:
In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.

Remove the bay leaves and discard. Add the crème fraîche. Using an immersion blender, puree the soup directly in the pot until smooth. Stir in the coriander and ginger.

Ladle the soup into warmed bowls and garnish with fried sage leaves and pepper. Serve immediately.
Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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