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Saturday, January 11, 2014

ChezCindy: Butternut Squash and Apple Soup


There are numerous squash soup recipes available, but this one has become our "house favorite". 
It is requested by family and friends from Thanksgiving to Easter.  The apples give the soup just a hint of sweetness.  Finishing the soup with a touch of half-and-half yields a delicate, silky texture.  I often serve this as a first course for dinner parties. 


Butternut Squash and Apple Soup
2 tablespoons unsalted butter
1 medium onion, chopped
2 shallots, chopped
1 butternut squash, roughly 2 pounds
2 Granny Smith apples
4 cups chicken stock
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1/4 cup half-and-half
3/4 teaspoon kosher salt
scant 1/8 teaspoon white pepper



Working with a large soup pot over medium heat, melt the 2 tablespoons of butter.  Add the chopped onions and shallots; cook until softened, but not brown, about 4 minutes. 

Peel the squash, remove the seeds; cut into 2-inch pieces.  Peel and core the apples; cut into 2-inch pieces.  Add the squash and apples to the pan.  Stir to combine with the onions.  Add the finely chopped rosemary and thyme; stir in the chicken stock.



Reduce the heat to low and simmer, covered, for about 25 minutes until the squash and apples are very soft. 
Remove from the heat and allow to slightly cool.  Using a hand-held blender or a standing blender, puree the soup until smooth.  Stir in the salt, pepper and half-and-half.  Adjust seasoning to taste.  If the soup seems to thick, stir in an additional  1/2 cup of chicken stock. 

Perfect Wine Pairing:  pictured with the soup - Gentil "Hugel" Aslace from France

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