Monday, January 25, 2010

Butternut Squash and Apple Soup

Butternut squash has a rich, nutty flavor, which can be enjoyed in both sweet and savory dishes. It's distinct blazing orange color, has a creamy texture once it is cooked. Can be enjoyed in lasagna, ravioli, and savory bread pudding or in a soup. Pairing butternut squash with apples balances the soup and creates a perfect marriage of two great ingredients. You can opt to roast the butternut squash prior to adding to the broth, which would give a more sweet and intense flavor to the soup. I actually purchased the prepared butternut squash that is already cut into one inch cubes - a big time saver!

I served the soup in short coffee cups, so my guests could sip and savor the flavor. One of my new found favorite crackers are made by a company called Leslie Stowe Raincoast Crisps.  We enjoyed their newest flavor, Salty Date and Almond Raincoast Crisps. They are sold at whole foods and are completely irresistible!

Butternut Squash and Apple Soup

2T. Butter
1 Large onion, finely diced
36 oz. Butternut Squash, one inch cubes
6 C. Chicken broth
1 Large apple, peeled, cored and diced
½ C. Apple juice
Salt and pepper

Melt the butter in a large stock pot and then add the onions. Sweat the onions until they are soft and translucent. About five minutes. Add the broth, butternut squash, apple and apple juice. Season with salt and pepper to taste. Bring to a boil, then turn to low and simmer for about 30 to 45 minutes, until the squash and apples are completely soft. Use an emulsion blender or puree in batches in a blender until all of the soup is silky smooth. Taste and season with salt and pepper.

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