Butternut Squash and Apple Soup

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.

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