Fall harvest vegetables and apples combine to make this hearty soup. So perfect on a crisp fall day.
Butternut and Apple Soup
- 3 pounds butternut squash halved and seeded
- 2 tablespoons butter
- 1 large onion chopped
- 2 cloves garlic sliced or minced
- 1 large sweet potato peeled and sliced
- 2 large carrots peeled and diced
- 2 Granny Smith apples peeled, cored and sliced
- 4 cups chicken or vegetable stock
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon allspice
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/2 cup sherry or apple cider
- 1 cup 10% cream
- Cover bottom of a baking pan (a cookie sheet with sides works well) with water. Place squash, cut side down, in the pan. Bake at 375 degrees F for about 45 minutes, until squash is soft. Remove from oven and let cool.
- Melt butter in a large pot, and add onion and garlic, saute for a few minutes until onion is soft.
- Add stock to pot, and add sweet potato, carrot and apple. Cover and bring to a boil. Reduce heat and simmer for about 20 minutes, until vegetables are tender.
- Remove peel from butternut squash, and cut into chunks. Add to soup pot and simmer for another 10 minutes.
- Transfer soup in batches to blender and blend until smooth. (or use an immersion blender directly in the pot.)
- Return pureed soup to pot, and season with cayenne, allspice, nutmeg and ginger. Adjust seasonings to taste. You can also add salt and pepper if desired.
- Stir in the sherry or cider and cream and heat through, but do not boil.
- Serve with a dollop of plain yogurt or sour cream if desired. Makes 6-8 servings.