Butternut Squash and Apple Soup

Hasn’t sister week been great??? 5 awesome recipes from 5 awesome ladies.

To finish off sister week, my sister Amy is sharing her husbands recipe. These two are always putting together delicious food….ALWAYS! Every time we have eaten there I have always loved everything they’ve made for us. I’m so glad to live close to them, not just for the food, Amy is super fun and funny so it always makes for a good time!

Butternut Squash and Apple Soup 

by: Amy M.

2 Tbls. Butter
1 1/2 cups sliced leeks, white parts only
1 Tbls. minced garlic
6 cups peeled and roughly Chopped Butternut Squash
3 cups peeled and roughly diced Apples
1/2 tsp. Nutmeg (add more to taste, not really sure how much I put in)
1/2 tsp. Cinnamon (add more to taste, not really sure how much I put in)
dash of Chili Powder
6 cups Chicken Stock
Sea Salt
Freshly ground Black Pepper
1 cup chopped Spiced Candied Walnuts, recipe follows (optional)
Directions:
Melt the butter in a large pot over medium heat, and cook until it turns nut brown.  Add the leeks and cook until slightly softened, about 2 minutes.  Add the garlic and saute briefly to release its fragrance.
Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes.  Stir in the spices.
Add the stock, bring to a simmer, and partially cover.  Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes.
Transfer in batches to a blender or food processor and blend until smooth.  Return to the pot, reheat to serving temperature, and season with salt.
Divide the soup among warmed bowls and garnish each portion with some of the walnuts, if using. Serve immediately.

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