Wednesday, September 30, 2009

Harvest Butternut Squash Soup

Creamy Butternut Squash Soup with Sourdough Gruyere Crouton

It's definitely fall now, which means it's time for soup again! Butternut squash soup is a cold weather must, and I like taking advantage of the fall apple harvest to add a slight twist.

  • 1 small to medium butternut squash

  • 1 very large sweet onion
  • 1-2 large apples (of the sweeter, red-yellow variety)
  • About 32-42 ounces chicken and/or vegetable broth
  • 1 tablespoon butter
  • About 1/4-1/3 cup light cream (optional, and you could probably substitute a blend of sour cream and milk)
  • Spices to taste: I used salt, pepper, thyme, ginger, and anise
  • A handful of parsley
  • Mince onions.
  • Peel and mince apples.
  • Remove seeds and skin from butternut squash. Chop into 1/2 inch pieces.
  • Combine chopped ingredients in large pot with butter.
  • Cook on medium-high for about half an hour to soften, stirring frequently. Turn down heat if browning starts. Add spices as they start to break down.
  • Add 1/3 of the broth for the last 5-10 minutes and bring to a simmer.
  • Squash should be soft enough to mash, onions should be fully translucent, and apples should be nearly melting.

  • Two options: mash by hand for a chunkier soup or put in a food processor, blender, or food mill for a smoother soup.
  • Add the remaining broth and let simmer, covered, for up to an hour, stirring occasionally.
  • Add cream in last ten minutes.
  • Adjust seasoning if necessary.
  • Ladle into a bowl and garnish with some torn up parsley. Homemade croutons or crumbled bacon would also be a nice addition.
Makes about four large (entree) servings. Enjoy!

- Rori

1 comment:

  1. LOVE IT. i need to make some butternut squash soup. we actually had a cold spell here of about 2 days... it's over already, but i want to be prepared for when it returns. -cheska