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.

Comments

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Similar Articles

Most Popular

Day tripping to Frankenmuth

Great options for exploring are a short drive away.  Maybe you only have a few days to travel, didn’t get your planning done early,...

Nature’s Nursery launches “The Nest We Need,” fundraiser

Nature’s Nursery rescues and rehabilitates thousands of animals each year. Posting photos of their latest rescues on Instagram or hosting educational nature programs for...

Dr. Strange in The Multiverse of Madness Review: Campy Horror Fans Rejoice

The newest installment of the ever-expanding Marvel Cinematic Universe comes Dr. Strange in the Multiverse of Madness. Directed by Sam Raimi, the horror savant behind...