BUTTERNUT SQUASH AND APPLE SOUP

BUTTERNUT SQUASH AND APPLE SOUP

BUTTERNUT SQUASH AND APPLE SOUP

BUTTERNUT SQUASH AND APPLE SOUP

BUTTERNUT SQUASH AND APPLE SOUP

Course Appetizer

Ingredients
  

  • 1 oz. butter, unsalted
  • 1 ½ lbs. butternut squash, medium dice
  • 4 oz. onion, small dice
  • 3 oz. carrot, small dice
  • Kosher salt, to taste
  • ¼ cup white wine
  • 1 cup apple cider
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ½ tsp. freshly minced thyme
  • ½ tsp. freshly minced sage
  • 1 bay leaf
  • 1 quart vegetable stock
  • 2 Tbsp. maple syrup
  • 1 cup heavy cream
  • 2 tsp. sherry vinegar
  • Crème fraiche, as needed for garnish
  • Toasted pumpkin seeds, as needed for garnish
  • Butternut squash ribbons, as needed for garnish

Instructions
 

  • Melt the butter in a large heavy-bottomed saucepan. Addthe squash, onion, and carrot and sweat for approximately5 minutes over medium-heat until the vegetables beginto soften.
  • Season to taste with salt. Add the white wineand the apple cider and reduce the liquid by half. Addthe cinnamon, nutmeg, thyme, sage, and bay leaf. Stir inthe vegetable stock and maple syrup. Bring the soup toa boil, then reduce to a simmer.
  • Simmer the soup for 30to 40 minutes, or until the carrots and squash soften andthe flavors combine. Remove the soup from the heat anddiscard the bay leaf. While still warm, blend the soup withan immersion blender until very smooth.
  • Blend in theheavy cream and sherry vinegar until combined. Tasteto adjust the seasonings. Ladle the soup into warm soupbowls. Garnish each portion of soup with crème fraiche,toasted pumpkin seeds, and squash ribbons, as desired.
Keyword BUTTERNUT SQUASH AND APPLE SOUP, Papreferred
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