Apple Butternut Soup
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 winters 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
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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.
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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.
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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.
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In the meantime, combine the crème fraiche and maple syrup in a small bowl.
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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.
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Return the soup to the saucepan to reheat. Stir in a little salt and pepper at a time until youve achieved the taste you like. You may also add more stock for the desired consistency.
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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.