Cream Of Butternut Squash And Apple Soup

[Guest guest]

Cream Of Butternut Squash And Apple Soup

 

3 tablespoons  butter, ghee or margarine

1 Bermuda onion, chopped

1 butternut squash, about 3 lbs. peeled, seeded, cut into 1 " cubes

6 cups vegetable stock

4 Granny Smith apples, peeled, cored, chopped

4 pinches Spanish saffron threads, about 1 tsp.

1 pinch freshly-grated nutmeg

2 cups heavy cream or a non sweentened creamer will work

salt to taste

freshly ground black 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 in batches 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.

 

 

 

 

 

[Guest guest]

this shounds heavenly!

 

, Kamal Kahn

<camel_huump wrote:

>

> Cream Of Butternut Squash And Apple Soup

>  

> 3 tablespoons  butter, ghee or margarine

> 1 Bermuda onion, chopped

> 1 butternut squash, about 3 lbs. peeled, seeded, cut into 1 " cubes

> 6 cups vegetable stock

> 4 Granny Smith apples, peeled, cored, chopped

> 4 pinches Spanish saffron threads, about 1 tsp.

> 1 pinch freshly-grated nutmeg

> 2 cups heavy cream or a non sweentened creamer will work

> salt to taste

> freshly ground black 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 in batches 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.

>

>

>

>

>