Tommy Dylan

 
Tommy Dylan

Cookin' With Brook - Butternut Squash & Apple Soup

Butternut Squash & Apple Soup

I asked my friend David (aka ABachelorAndHisGrill.com) what we could make for a Thanksgiving side-dish. He said "what are you thinkin', Brook?" I said..."well, I've been craving a nice Butternut Squash soup". Done. He came over and we started cooking. He had never made it before, but I think we came up with a winner! It is SO YUMMY! It will make a nice compliment to your Thanksgiving meal! Try it!

Ingredients:

4 cups chicken stock
1/4 cup water
1 2-3 pound butternut squash, seeds removed & cubed
2 granny smith apples, peeled, cubed
1 small onion, diced
4 cloves garlic, minced
2 tablespoons canola oil
2 tablespoons heavy cream
1-2 tablespoons brown sugar, or to taste
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon butter, room temperature
1/2 teaspoon nutmeg
1/4 teaspoon cayenne
salt & fresh ground peppercorn, to taste
sour cream, to garnish
sliced green onion, to garnish

Directions:

1. In sauce pan over medium heat, bring 2 tablespoons olive oil to a gentle simmer.
2. Toss in onion & garlic, sautéing 2-3 minutes, or until fragrant.
3. Add squash & water to onion / garlic. Sauté for additional 5-7 minutes.
4. Pour in chicken stock, add apples, cream, butter, sugar & seasonings.
5. Bring to boil, reduce to simmer & cook for 30 minutes, or until squash fork tender.
6. Remove from heat, pour into food processor & puree.
7. Sample soup using clean spoon & season additionally, to taste.
8. Pour puree back into sauce pan, bringing to simmer for additional 2-3 minutes.
9. Remove from heat.
10. Using ladle, fill soup bowls, then garnish with light dollop of sour cream & green onion.
11. Serve immediately.

(David in Ireland)
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