About 16 months ago, the lovely Suburban Princess posted her recipe for Butternut Squash Apple Soup here at Southern Living: Preppy Style. Recently, I tried out a different Squash Apple Soup and here is this recipe, which varies quite a bit from Suburban Princess'.
I was introduced to the recipe through a friend a couple month's ago. I had been invited to a home cooking girls' night out where several girlfriends get together at my friend's mother-in-law's home. Mother-in-law then taught us to make a couple of dishes, this one being one of them. She purchased all the ingredients, each one of us chopped and diced and we enjoyed each other's company over a glass of wine and hot pot of Butternut Squash Apple Soup.
I later gave the recipe a whirl of my own at my in-laws over Thanksgiving.
1.5 quarts chicken stock
2 lbs. butternut squash (one large squash)
2 tsp butter
2 tbsp brown sugar
2 medium Granny Smith apples. Peeled, cored and cut into 2" pieces
1 large onion. Diced.
2 medium shallots. Diced
1 tsp finely chopped rosemary or 1/2 tsp. dried
2 tsps finely chopped thyme or 1 tsp. dried
1/2 cup half and half
1/2 tsp salt
1/4 tsp pepper
(Ignore the lime juice, that was for a completely different recipe and I accidently added to this picture. Oops!)
Heat chicken stock in 6 quart casserole pot until simmering.
Cut squash, remove seeds and roast at 400 degrees for about 45 minutes with 1 tsp. butter and 1 tbsp brown sugar per side.
Meanwhile, add cut apples, onion, shallots and herbs into chicken stock and simmer covered for about 30 minutes.
Cut roasted squash into pieces and add to the soup. Simmer for a few minutes.
Puree the soup with a stick blender or in a food processer. Return to pan if used food processor.
Add the half and half, salt and pepper and simmer a few more minutes, tasting for seasoning.
Garnish with spoonful or creme fraise and extra herbs and enjoy!
Now that it's cold in Florida, this is warming my bones just thinking about it!
Happy Tuesday Y'all!