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Apple Butternut Soup

by Jane Worthington

Autumn seems to have left us too quickly here in the Berkshires.  The last of the maple trees have shed their orange and golden leaves as a harbinger of winter’s cold approach.
 
The maples continue to offer us some cozy solace in the following recipe, where a hint of golden maple syrup adds a sweet complexity as the soup warms the body and soul.
 
This is the perfect soup to enjoy by a fire accompanied by some crusty bread and a glass of apple cider. It also works as an elegant appetizer for dinner parties.  Welcome your friends in from the cold by handing them a mug of soup made from ubiquitous autumn ingredients. As they say “Ahhhh…..” and settle down for a great evening, the inviting aroma sets the stage.

INGREDIENTS

6 tbsp. canola oil (or butter if you prefer)
2 yellow onions, chopped
1 ½ pounds apples, peeled, cored and chopped (approximately 4 large apples) tart apples, such as Granny Smith, work well for this recipe
1 ¼ pound butternut squash, cut in half, seeded, and cut into ½ inch pieces
6 cups low-sodium chicken, or vegetable, stock
½ tsp. dried thyme
Salt and pepper to taste
½ cup crème fraiche (you may use sour cream, or plain yogurt, if you prefer)
1 tbsp. maple syrup

DIRECTIONS

  1. Heat the canola oil (or butter) in a large saucepan. Add onions and sauté on medium heat until translucent. Add the apples and continue to cook, stirring frequently, until they are all soft and slightly browned.

  2. Add the butternut squash and continue cook about 2 minutes. If necessary, add a little more oil or butter so that the squash does not stick to the pan.

  3. Add the thyme and the stock to the pan and bring to a boil, then adjust the heat to low and simmer for about 20 minutes, until the squash is very soft.

  4. In the meantime, combine the crème fraiche and maple syrup in a small bowl.

  5. Purée the soup using an immersion blender, or in a blender or food processor. If you use a blender be careful to work with small batches at a time and hold down the blender top with a towel, as the hot soup may expand a bit when blended and pop off the cover.

  6. Return the soup to the saucepan to reheat. Stir in a little salt and pepper at a time until you’ve achieved the taste you like. You may also add more stock for the desired consistency.

  7. Ladle the soup into warmed bowls and top with a dollop of the maple crème fraiche.

This is a beautiful soup which works perfectly as an appetizer for autumnal dinner parties! The soup is showcased the best when served in rustic stoneware bowls.

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