October 6, 2019
Fall season calls for fall soups.
1 tablespoon olive oil
1 cup diced sweet onion
1 tablespoon minced garlic
4 cups cubed butternut squash
2 Granny Smith apples peeled, cored and chopped
4 cups chicken stock
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup half and half
Heat the olive oil in a heavy bottom stock pot over medium heat. Add the onion to the pot and cook until softened. Stir in the garlic and cook for 1 minute.
Add the squash and the apple to the pot. Cook for 4-5 minutes, stirring occasionally.
Stir the stock into the squash mixture and bring to a boil. Turn the heat to low and simmer for 15-20 minutes or until the butternut squash is fork tender.
Transfer the mixture to a blender and cover with a lid. (Hold the lid with a towel to prevent burns.) Puree the mixture until smooth. Pour the puree back into the pot and return to a simmer.
Stir the cinnamon, nutmeg, ginger, salt and pepper into the puree. Simmer for an additional 5 minutes.
Add the half and half to the soup. Stir to combine.
Serve immediately with fresh grated nutmeg, diced apples and sour cream, if desired.
*recipe from suburbansoapbox.com