Winter Squash Soup With Apples |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Great fall soup. Ingredients:
1 tablespoon unsalted butter |
1 shallot, finely chopped |
1 carrot, finely chopped |
1 stalk celery, very finely chopped |
1 bouquet garni (3 sprigs of flat-leaf parsley, 2 sprigs of thyme, 10 whole black peppercorns, tied together in chees) |
3 lbs winter squash, peeled, seeded, and chopped |
3 cups chicken stock or 3 cups reduced-sodium chicken broth or 3 cups low-sodium low-fat chicken broth |
coarse salt & freshly ground black pepper |
2 granny smith apples, peeled, cored, and diced |
1 sprig fresh thyme |
1 teaspoon firmly packed dark brown sugar |
1 pinch of freshly grated nutmeg |
Directions:
1. To prepare the soup, in a large, heavy-bottomed Dutch oven, melt 1 tablespoon of the butter over medium-low heat until foaming. Add the shallot, carrot, and celery. Cook, stirring frequently, until soft and translucent, about 3 minutes.
2. Add the bouquet garni, squash, and chicken stock. Season with salt and pepper. Bring to a boil over high heat, decrease the heat to low, and simmer until the squash is tender, about 30 minutes.
3. Meanwhile, to cook the apples, in a skillet, heat the remaining 1 tablespoon of butter over medium heat. Add the diced apple and remaining sprig of thyme; season with salt and pepper. Cook, stirring occasionally, until the apple is tender and lightly caramelized, about 5 minutes. Set aside and keep warm.
4. To finish the soup, remove the bouquet garni and discard. In the Dutch oven, using an immersion blender, puree the soup until smooth. Or ladle the soup into a blender and puree until smooth a little at a time. Leave it coarse and chunky if you prefer a more rustic soup or puree until smooth for a more elegant soup. Add the cream, brown sugar, and nutmeg. Taste and adjust for seasoning with salt and pepper.
5. To serve, ladle into warm bowls and garnish with the sautéed apples. Serve immediately.
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