Recipe by carrie sheridan
the apple makes this very special
Top Review by KLHquilts
Wasn't that impressed when I took my first slurp of this, but it really grew on me. It's very mild, and I think I was looking for something with a little more pizazz -- but this really was delicious (in a mild way). I only put in four cups of broth, because I wanted a thicker soup; as it was, it was still a little thinner that I would have liked. But the balance of flavors was great -- the apples were present, but not overpowering; the butternut squash predominated; the shallots/onions gave it just a bit of richness. I'll definitely make it again. Thanks for posting this!
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 2 shallots, finely chopped
- 2 granny smith apples
- 1 butternut squash (about 2 lbs)
- 6 cups chicken stock or 6 cups prepared broth
- 1 teaspoon finely chopped fresh rosemary
- 2 teaspoons finely chopped fresh thyme
- 1⁄2 cup half-and-half
- salt & freshly ground black pepper
- 1⁄2 cup sour cream
Directions See How It's Made
- Peel and seed the butternut squash and cut into 2-inch chunks.
- Peel and core the apples and cut into 2-inch chunks.
- In a soup pot over medium-high heat, melt the butter.
- Saute the onion and shallots until softened, about 5 minutes.
- Add the apples and squash and cook until nicely coated, about 3 minutes longer.
- Add the stock and rosemary and bring to a simmer. Add the thyme.
- Reduce the heat to medium and simmer, covered, until the vegetables are very tender, about 25 minutes.
- Remove from the heat. Using a hand-held or standing blender, puree the soup until smooth.
- Stir in the half-and-half and season with salt and pepper.
- Reheat gently over medium-low heat.
- Ladle the soup into warmed bowls and garnish with the sour cream, using a fork to swirl a zig-zagged pattern.
- [you can garnish with leaves of rosemary and thyme].