Tuesday, January 22, 2013

Butternut Squash Apple Soup
2 lb. butternut squash, cut in half and half again
2 – 4 Tbsp. unsalted butter
1 medium onion, peeled and thinly sliced
2 shallots, peeled and coarsely chopped
2 Granny Smith apples, peeled and cut into pieces
5 – 6C chicken stock
¼ - 1/3C cream
salt and freshly ground pepper to taste
1 – 2 Tbsp. fresh thyme leaves

Preheat oven to 350F.  Place squash in a shallow dish, cut sides down, add 1 inch of water and roast until tender – 20 – 30 minutes.  Scoop out flesh and set aside.

In an 8 quart pan melt the butter, add the onions and shallots and sauté until soft.  Add the apples and sauté a few minutes to coat with onions and butter.  Add the squash and chicken stock and bring to a simmer.  Simmer 20 – 30 minutes until apples are tender.  Puree in batches in a food processor.  Return to the pan, add cream, thyme, salt and pepper to taste.  Divide among bowls and serve.
MAKES:  8 servings

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