CREAM OF BUTTERNUT SQUASH & APPLE SOUP

  • 3 tbs unsalted butter
  • 1 Bermuda onion (I sommer use any small onion)
  • 1 med. butternut squash (about 3lb), peeled seeded and cut into 1-inch cubes.
  • 6 cups low-sodium chicken broth
  • 4 Granny Smith apples, peeled, cored and chopped.
  • 4 pinches of Spanish saffron threads
  • Pinch of grated nutmeg
  • 2 cups heavy cream
  • Salt and ground pepper to taste

    In large pot over medium heat, melt the butter.
    When the butter has just stopped foaming, add the onion and saute, stirring
    occassionally, until tender and translucent
    (4-6 minutes).
    Add the squash and broth, bring to boil and reduce the heat to med-low.
    Simmer, stirring occassionally, until the squash is tender when pierced with a fork - about 20 minutes.

    Add the apples, saffron and nutmeg and simmer, stirring occasionally, until the apples are tender (about 15 minutes more).
    Using a food processor or blender, puree the soup in batches until smooth. Return the soup to the pot, stir in the cream and season with salt and pepper.
    Warm gently as needed.

    Garnish with croutons and a pinch of fresh herbs such as parsley or sage - and a little swirl of extra cream.
    Note: You can make this the day before up until adding the cream. Cool to room temp. and refrigerate. Reheat gently and finish recipe prior to serving.

    Sheila

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