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!