butternut squash and apple soup recipe

Tuesday, October 1, 2013

Apples are being harvested, squash is being picked and the days are getting shorter… we thought this soup would be the perfect fare.  It’s seasonal, savory and delicious.  

3 Tablespoons butter
1 vidalia onion
1 butternut squash, peeled, seeded & cut into cubes
5 cups vegetable or chicken broth
5 apples, peeled, cored and chopped
1/8 teaspoon nutmeg
1/8 teaspoon cumin
¼ teaspoon thyme
½ cup heavy cream (optional)

11.)  Heat butter in a large soup pot.  Add onion and sauté over medium heat for 5 minutes.
22.)  Add the squash, broth and apples.  Bring to a boil.  Turn the heat down to medium-low and continue cooking until the squash and apple are very tender, about 30 minutes.
33.)  Using a food processor or blender, puree in batches.  Return the soup to the pot.  Add nutmeg, cumin, thyme and cream.  Taste and adjust seasonings.

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