Thursday, October 23, 2014

Butternut Squash Soup

Prepare the veggies/fruit ahead of time for
dinner in "a snap!"
 Ah, Autumn's Bounty! I can't think of a better combination than apples and butternut squash! Together they make a hearty brew! The RQ's mom introduced this thick soup when our family moved to her town. We've been making it every Autumn and every Thanksgiving since! One spoonful and the diner instantly knows why!
Butternut Squash Soup
(Epicurious, 1998)

butternut squash, 2 1/2- 3 1/3 lbs, peeled & chopped into 1/2" chunks
carrot, one large, peeled and chopped
celery, 4, peeled on ribbed edge and chopped
butter, 6 Tblsp
5 cups chicken broth
1 1/2 cups apple cider
thyme, dried, heaping teaspoon
sage, healthy three-finger pinch
apple, cored, peeled, chopped
onion, large, chopped
1/2 cup heavy cream
plain thick Greek yogurt, scant cup
thyme, fresh sprigs, garnish (optional)

The squash, carrot, and celery cook down in the melted butter over medium-high heat. The apples, thyme and sage are added along with the broth and cider (reserve 1/2 cup of the cider).  The soup simmers on med-low for about 30 minutes, covered.

While using an immersion blender, the remaining 1/2 cup of cider can reduce stove top till about 1/4 cup. This mixture can then be stirred into the plain yogurt to "dress" the soup. Remember to stir in the heavy cream after pureeing the soup! The chef will notice a few substitutions when comparing recipes. As regards ingredients likely to be on-hand, a large sweet onion, fresh thyme from the garden, and plain yogurt work just fine in this recipe! As always, ENJOY!

Thank you Epicurious!

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