Sweet butternut squash and tart Granny Smith apples are enriched with cream and saffron in this savory soup. If you'd like, garnish the soup with croutons and a pinch of chopped fresh herbs, such as parsley or sage.
3 Tbs. unsalted butter
1 Bermuda onion, chopped (I used 2 leeks)
1 butternut squash, about 3 lb.,
peeled, seeded and cut into 1-inch cubes (I used pre-trimmed. cut approx. 1 1/2lb.)
6 cups chicken broth
4 Granny Smith apples, peeled, cored and
chopped (I used 2 motts unsweetened granny applesauce lunch paks)
4 pinches of Spanish saffron threads, about
1 tsp.
Pinch of freshly grated nutmeg
2 cups heavy cream
Salt and freshly ground pepper, to taste
In a large soup pot over medium heat, melt the butter. When the butter is foamy, add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the squash and stock, bring to a boil and reduce the heat to medium-low. Simmer, stirring occasionally, until the squash is tender when pierced with a fork, about 20 minutes.
Add the apples, saffron and nutmeg and simmer, stirring occasionally, until the apples are tender, about 15 minutes. Using a food processor or a blender, puree the soup until smooth. Return the soup to the pot, stir in the cream, and season with salt and pepper. Warm gently as needed.
Ladle the soup into warmed bowls and serve immediately. Serves 12.
Cream of butternut squash and apple soup
Butternut squash is orange and sweet on the inside and kinda sorta yellow/orange on the outside, if you buy a whole squash you can slice it in half lengthwise, remove seeds and fibrous stuff, place it downside in a roasting pan add water approx. half way up. set oven to 350F and cook for approx. 45. min., let cool and scoop out insides. It's also great as a side mashed with butter and a dash of nutmeg.
