Apple and Butternut Squash Soup

Apple and Butternut Squash Soup

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼ cup peanut oil

  • 1 2lb. butternut squash, peeled, diced

  • 2 Granny Smith or Mackintosh apples, peeled, cored and diced

  • 1 large onion, chopped coarsely

  • 2 medium shallots, chopped coarsely

  • ¾ tsp. curry powder

  • ½ tsp. rosemary

  • 1 tsp. thyme

  • ¾ tsp. mace (opt.)

  • 1 cup cider

  • 1 qt. chicken stock

  • ½ cup half and half

  • ½ tsp. salt

  • dash white pepper

Directions

Sauté squash, apples, onions and shallots in peanut oil for 10 - 15 minutes or until soft. Mix in spices, add cider and boil for 3 minutes. Add stock, simmer for 35 minutes. Cool and smooth in a food processor or blender. Put back on and reduce by 1/4 over low heat. Add 1/2 and 1/2 and salt and pepper. Serve with thinly sliced scallions and croutons as garnish. Serves four.


Nutrition

Facebook Conversations