Monday, November 16, 2009

Soup's On! Butternut Squash and Apple Soup

It's squash season and with the chilly weather, what better time for a bowl of soup. I've made three pots of butternut squash this season and this one, with apples, is my favorite. It's adapted from Williams-Sonoma Soups and Stews cookbook.

You will need:

2lbs of butternut squash
1-2 large onions, chopped
2 pippin or Granny Smith apples, peeled, cored and cut into chunks
48oz of chicken broth (you can substitute water if you like but add to taste and desired viscosity)
2 tbsp butter
2 tsp fresh thyme, chopped
1 tsp of chopped fresh rosemary ( use less if you are using dried)
a few rosemary leaves for garnish
sour cream for garnish
salt and pepper

1. Start by cutting off both ends of the squash,peeling the skin with a good peeler, and cutting the squash in half lengthwise.

2. Scoop out the seeds and then slice the squash into ~2 inch chunks.

3. In a soup pot, melt the butter and saute the onions until softened, about 5 minutes.

4. Add the squash and apples and cook about 3 minutes.

5. Add the chicken broth*, and rosemary and thyme. Bring to a simmer and cover. Simmer for about 25 minutes until the squash is cooked. * if using water, add just enough to cover squash. You can add more later to thin the soup to desired consistency.

6. Remove from heat and puree in blender in manageable batches. If too thick, add more chicken broth. Season with salt and pepper. Ladle into bowls.

7. Mix a bit of milk with sour cream to thin to a consistency that will drip from a spoon. Drizzle each bowl of soup with thinned sour cream and sprinkle with chopped fresh rosemary and thyme. The presentation is wonderful!



Anonymous said...

love butternut squash- so sweet yet healthy!

Lauren said...

We love it!!

Claire Koenig said...

Beautiful! I made some last Friday night. Used about half the squash. I also used some carrots, and used vegetable broth. Sauteed the onions in oil and butter (could've used all oil). It was delicious. Your presentation is much prettier than mine :) I topped with a dollop (read: glob) of light sour cream. I used the leftover squash last night: cubed the squash and tossed it with some olive oil, Italian seasoning and salt, roasted it, then tossed with rotini pasta, sauteed onion with rosemary, olives, and a bit of pancetta. A little bit of shredded Italian cheese at the end. Enjoyed!

Denise Michaels - Adventurous Foodie said...

The laziness in me comes out when I think about all the work to prepare the squash for the pan - especially for a soup side dish. But it DOES look amazingly good and I sooooo love anything that includes onions and rosemary. So, this weekend I'm going to give it a shot. I have the time and maybe I'll be inspired to do more with squashes.

Lauren said...

Claire, that sounds great!

Denise, I agree that the most tedious part is peeling and cutting the squash. This recipe makes a lot of soup. We had it as a side with some pork chops last week and then I had it for lunch the next day. I still had enough to give some to our neighbors. I hope you like it!