What's for Dinner Tonight? - Squash and Apple Soup

A few years back we were in Maine and had lunch at a small town restaurant. I tried the squash and apple soup they offered, and it was amazing. As I always do when I find something new that I love, I went home and did some research and came up with my own recipe. With all the fresh squash available this time of year, it is a great time to make this delicious soup. Bon appetit!

Squash & Apple Soup

6 cups (about 2 large) Butternut squash, seeded and cut into 2 inch chunks
Melted butter for brushing
1 tablespoon salt
1 teaspoon ground black pepper
3 cups vegetable stock
4 tablespoons honey
1 teaspoon ginger
4 ounces light cream
1/4 teaspoon nutmeg
2 apples, peeled, cored and cut into small chunks

Preheat over to 400 degrees.

1. Brush the flesh of the squash with a little butter and season with salt and pepper. Put on a sheet pan flesh side up. Roast for about 35 minutes or until the flesh is nice and soft.

2. Scoop the flesh from the skin and either mash or puree in food processor. Put in the pot with the vegetable stock, honey and ginger. Bring to a simmer then blend in the cream and add apples. Bring to low simmer and heat on low until apples soften (do not cook until they are too soft). Scoop into bowls, top with nutmeg and serve.





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