It is Autumn! Time for rustic soups made with summer’s end vegetables and fruits. This soup is savory, thick, buttery with a hint of natural sweetness.
Try this quick soup for dinner.
Prep all ingredients before cooking!!
2 T butter
1 minced shallot
1 finely diced carrot
1 finely diced celery stalk
In a dutch oven, saute shallot, carrot and celery in butter until the vegetables are translucent.
Add
1 peeled, seeded and diced butternut squash
2 C chicken stock
1 bouquet garni (3 stalks parsley, 2 spring thyme, 10 peppercorns wrapped and tied in cheesecloth)
salt and pepper
Bring to a boil and then reduce heat to a simmer and allow soup to cook until squash is tender, about 30 minutes.
While soup is cooking, saute
1 T butter
2 peeled, cored and diced tart apples
1 spring thyme
Saute until the apples are soft and have a show of caramelization.
When squash is ready, remove bouquet garni and add apples, ½ cream, a pinch of nutmeg and blend with an immersion blender until smooth.
If the soup is too thick, add more chicken stock or apple cider or a combination of the two, tasting as you go.
Adjust salt and pepper to taste.
