Winter Squash Soup With Sauteed Apples
Recipe: #1283
October 24, 2011
Categories: Apple, Appetizers, Squash, Southern, Heart Healthy, Vegetarian, Vegetarian Dinner, more
"You'll find many types of winter squash in your produce dept. For this sweet-savory soup, reach past the standard acorn and butternut varieties for something new like carnival, delicata, or kabocha for a different feel and flavor. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (896.8 g)
- Calories 947.3
- Total Fat - 20.8 g
- Saturated Fat - 7 g
- Cholesterol - 31.6 mg
- Sodium - 579.8 mg
- Total Carbohydrate - 173.8 g
- Dietary Fiber - 6.4 g
- Sugars - 6 g
- Protein - 17.2 g
- Calcium - 211.5 mg
- Iron - 5.7 mg
- Vitamin C - 257 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
In Dutch oven, melt 1 T butter over med-low heat until foaming.
Step 2
Add shallot, carrot and celery.
Step 3
Cook, stirring frequently, til soft and translucent, about 3 minutes.
Step 4
Add bouquet garni, squash and chicken stock and season with salt & pepper.
Step 5
Bring to boil over high heat, decrease to low heat, simmer until squash is tender, about 30 minutes.
Step 6
Meanwhile, cook apples in skillet in remaining 1 T butter with remaining sprig thyme and season with salt & pepper.
Step 7
Cook until apple is tender and lightly caramelized, about 5 minutes,then set aside and keep warm.
Step 8
To finish soup, remove bouquet garni and discard.
Step 9
Using immersion blender, puree soup until smooth.
Step 10
Add cream, brown sugar and nutmeg, then taste and adjust for seasoning with salt & pepper.
Step 11
To serve, ladle into warmed bowls and garnish with the sauteed apples.
Tips
No special items needed.
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