FALL is here!! finally 🙂 For this sweater lovin’, apple picking, boot addicted, hayride & PUMPKIN fanatic…. my time of year has arrived!!!
and what better way than with soup. That was last years’ recipe.( click on the word soup to get to that recipe) And although very tasty.. I was in the mood for something a little sweeter… A little bit of research & I found Williams-Sonoma cream of butternut and apple soup! a perfect recipe for me to start with
- Ingredients….from Williams-Sonoma website
- 3 Tbs. unsalted butter
- 1 Bermuda onion, chopped
- 1 butternut squash, about 3 lb.,
peeled, seeded and cut into 1-inch cubes - 6 cups low-sodium chicken stock
- 4 Granny Smith apples, peeled, cored and
chopped - 4 pinches of Spanish saffron threads, about
1 tsp. - Pinch of freshly grated nutmeg
- 2 cups heavy cream
- Salt and freshly ground pepper, to taste
( yes, chef, i know that i did not use Granny Smith apples…. I didn’t have them 😦
Directions:
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.
I basically followed the recipe , the only change that I made was that didn’t have heavy cream ( I had used it when I made parsnip puree the night before & forgot to grab more) ( yum, BTW!) .. so I made the soup up until that point, then swirled a bit of milk at the end right in the bowl & garnished with some rubbed sage….
it’s as warm and fuzzy as my favorite boots 🙂sianara summer! it’s been real 🙂
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