Winter Squash Soup With Sauteed Apples
Created by TxGriffLover on October 24, 2011
- Servings: 5
- Prep Time: 20m
- Cook Time: 40m
- Recipe #1283
Ingredients
- 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
How to Make
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Step 1: In Dutch oven, melt 1 T butter over med-low heat until foaming.
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Step 2: Add shallot, carrot and celery.
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Step 3: Cook, stirring frequently, til soft and translucent, about 3 minutes.
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Step 4: Add bouquet garni, squash and chicken stock and season with salt & pepper.
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Step 5: Bring to boil over high heat, decrease to low heat, simmer until squash is tender, about 30 minutes.
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Step 6: Meanwhile, cook apples in skillet in remaining 1 T butter with remaining sprig thyme and season with salt & pepper.
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Step 7: Cook until apple is tender and lightly caramelized, about 5 minutes,then set aside and keep warm.
How to Make
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Step 8: To finish soup, remove bouquet garni and discard.
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Step 9: Using immersion blender, puree soup until smooth.
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Step 10: Add cream, brown sugar and nutmeg, then taste and adjust for seasoning with salt & pepper.
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Step 11: To serve, ladle into warmed bowls and garnish with the sauteed apples.