As it starts to get colder, I love to eat warm healthy soups. Butternut squash and Apple soup is one of my favorites. Slowly cook the vegetables to release their natural sugars. The tartness of the Granny Smith apple offsets the natural sweetness of the butternut squash. If you want, omit the chicken stock and make this a great vegetarian dish. Garnish it with some chives, slices of sweet Bosc pear and a little cinnamon cream…MMMM good
- 1 medium yellow onion, chopped
- 1 rib of celery, chopped
- 1 carrot, chopped
- 2 Tbsp butter
- 1 butternut squash, peeled, seeds removed, chopped
- 1 Granny smith apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
- 3 cups chicken broth (or vegetable broth)
- 1 cup water
- Pinches of nutmeg, cinnamon, cayenne, salt and pepper
- Garnish: chives, Bosc pear, cinnamon cream
1. Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.
2. Add squash, apple, chicken or vegetable broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot.
3 Add salt and spices to taste, and garnish with chives, Bosc pear and cinnamon cream
Yield: Serves 6