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Winter Squash Soup With Sauteed Apples

Here's how you make Winter Squash Soup With Sauteed Apples
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  • Servings: 5
  • Prep: 20m
  • Cook: 40m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 2 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, very finely chopped
  • Bouquet garni (3 sprigs flat-leaf parsley, 2 sprigs thyme, 10 whole black peppercorns tied together in cheesecloth)
  • 3 pounds winter squash, peeled, seeded, and chopped
  • 3 cups chicken stock
  • Salt & pepper
  • 2 Granny Smith apples, peeled, cored and diced
  • 1 sprig thyme
  • 1/2 cup heavy cream (optional)
  • 1 teaspoon firmly packed dark brown sugar
  • Pinch freshly grated nutmeg
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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