Thursday, October 3, 2013
Butternut Squash and Apple Soup
Yes, I am still violating my "no-autumn-foods-until-highs-are-under-80-degrees-rule." But doggone it, really.....butternut squash at $1 pound?!!!! I had to make it. It was screaming to me.
This is just about as simple as it gets. And it would be hard to think of anything this wouldn't make a wonderful compliment to. It's a fantastic side dish, a wonderful snack, or a great meal by itself, especially if adding a crusty piece of bread to use as a dipper. OK, it wouldn't hurt if it had a hunk of butter on it (the bread, that is).
BUTTERNUT SQUASH and APPLE SOUP (4 entree servings)
2 Tbsp butter
1/2 onion, chopped
1/4 tsp ground nutmeg
2 1/8# butternut squash (1 medium), peeled, seeded, cut into 1" cubes
2 1/8 cups vegetarian (or chicken) broth, plus more if needed
1/2 gala apple, peeled, cored, diced
1/4 cup apple juice
light sour cream
chopped fresh chives
pumpkin seeds, optional
Melt butter in pot over medium-high heat. Add onion and nutmeg; saute until onion begins to brown, about 5 minutes. Add squash, broth, apple, and apple juice. Bring to a boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.
Puree soup in blender until smooth. Return soup to pot. Season to taste with S&P.
Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with sour cream and chives.
NOTE: After savoring a cup of this wonderful soup....it hit me!!! Add some pumpkin seeds for a bit of crunch and extra texture.....I do loves me texture!!!!
Recipe Source: www. Epicurious.com
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