Friday, October 11, 2013

Butternut Squash & Apple Soup


Butternut Squash & Apple Soup

 


I was at the Metro Health Farm Market yesterday with Visser Farms. The last day of the market for 2013!  I’ve mentioned many times how much I love the market days!  I made butternut squash & apple soup, and I so love this recipe.  It’s really a guideline; you can make it your own by adding in more apples, using apple cider instead of broth or water, or by thinning it with a bit of heavy cream, yogurt or sour cream.  Mix up your spices by using paprika, a bit of caynne, or whatever suits your fancy.

 

Start out with a basic mirepoix of onions, celery and carrots

 



Caramelize them with a bit of evoo in the bottom of your pan

Add the apples and butternut squash, a bit of stock, water, or apple cider

 


Simmer, this is the best part, your home will be smelling of Autumn and spices.

When the veggies are “fork tender”  move them to a food processor, blender, food mill or immersion blender and whirl away until smooth.

 


Return to the pan, and let simmer adding in stock, water, or cider to taste.  Make sure you season with S&P and I used Sultan’s Gold by Johnny Secreto!

Dish up and enjoy!

I hope you enjoy it also!


- Tuxedo Junction Cateringa personal chef experience

Chef Terri Rees
 
Butternut Squash Apple Soup

 

 

Yield: Serves 4-6.

 

Ingredients

•1 medium yellow onion, chopped

•1 rib of celery, chopped

•1 carrot, chopped

•2 Tbsp butter

•1 butternut squash, peeled, seeds removed, chopped

•1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)

•3 cups chicken broth (or vegetable broth if vegetarian)

•1 cup water

•Johnny Secreto Sultan’s Gold Seasoning to taste

Roasted Chopped Chestnuts for garnish

 

1 Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.

 

2 Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot.

3 Add salt and spices to taste, and garnish with chives or parsley.

 

2 comments:

  1. You make it look so easy (and delicious).

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    Replies
    1. Next time I make some Wayne, I'll save some out for you! Jeff doesn't like it! So it'll be a pot a soup for you and me!

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