Tuesday, October 30, 2012

Butternut Squash and Apple Soup

FINALLY!!! A new post ... let's see if I can do a better job of writing down and posting the things that are cooking in my kitchen ;)

Butternut Squash and Apple Soup
served with Parmesan Crusted Baguette


2 T butter
1 large onion, chopped
1 large potato, peeled and cubed
2-3 cups cubed butternut squash
½ cup diced carrots
1 apple, peeled, cored and chopped (I used honey crisp)
1 rib celery, chopped
1 quart chicken stock
¼ cup dry white wine
1/3 cup cream
¼ teaspoon ground nutmeg
Salt and pepper to taste
Couple sprinkles of allspice
2 T chopped chives


  1. Melt butter in a large pot over medium heat. Stir in onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, celery and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
  2. Puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, allspice, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

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