Top Review by Ellaskat
This is awesome and so easy to make. I bake and freeze my squash in the fall and then pull it out in recipe portions to cook over the winter. This is sooooo easy so flavorful and makes me feel good when i need a pick me up that only a good soup can give.
- 118.29 ml butter
- 2 medium onions, sliced
- 1 leek, well rinsed, sliced
- 2 large garlic cloves, lightly crushed with flat of knife
- 1 tart cooking apple, pared, cored, sliced
- 4.92 ml chopped fresh thyme or 2.46 ml dried thyme
- 1 bay leaf
- 1 butternut squash, about 3 lbs., pared, seeded, cut into 1-inch cubes
- 2 sweet potatoes, pared, cut into 1-inch cubes
- 1419.54 ml chicken broth
- 2.46 ml ground allspice
- 0.59 ml ground cloves
- 1 piece cinnamon stick (about 1 inch)
- 118.29 ml half-and-half
- 118.29 ml heavy cream
- 118.29 ml sour cream
- 236.59 ml frozen baby peas, thawed
- salt & freshly ground black pepper
- 29.58 ml finely chopped parsley
- 2 scallions, thinly sliced on diagonal
Directions See How It's Made
- Heat butter in large heavy pot over medium heat. Add onions, leek, garlic, apple, thyme, and bay leaf and cook until onions start to throw off liquid, about 5 minutes. Add squash, sweet potatoes, broth, allspice, cloves, and cinnamon. Heat to boiling. Reduce heat and simmer uncovered until squash is very tender, about 30 minutes.
- Remove bay leaf and cinnamon stick; let soup cool slightly. Transfer to blender or food processor and puree until very smooth. Strain back into pot.
- Mix half-and-half, cream, and sour cream. Heat soup over low heat and gradually whisk in cream mixture. Stir in peas. Gently heat until peas are hot, but do not let soup boil. Season with salt and pepper.
- Ladle soup into bowls. Sprinkle with parsley and scallions.