Serves 6 to 8
For this recipe, you will need:
6 cups chicken stock
1/4 cup unsalted butter
1 cup diced onion, in 1/4-inch dice
1/4 cup diced shallot, in 1/4-inch dice
8 cups diced, peeled butternut squash, in 2-inch dice
2 cups diced Pippin or Granny Smith apples, in 1/2-inch dice
2 teaspoons fresh thyme or 1 teaspoon dried leaf thyme
1 teaspoon fresh rosemary or 1/2 teaspoon dried
1/2 cup half-and-half
To taste kosher salt
To taste ground black pepper
Directions:
1. Pour the chicken stock into a 3- or 4-quart saucepan. Over medium high heat, bring the stock to a simmer.
2. In the meantime, in a 10-inch sauté pan, melt the butter over medium high heat.
3. Add the onion and shallot to the sauté pan and sauté until translucent, 8 to 10 minutes.
4. Add the butternut squash to the sauté pan and cook 3 to 4 minutes.
5. Transfer the sautéed squash, onion, and shallot to the pot with the chicken stock.
6. Add the apples, thyme, and rosemary and simmer, covered, until all the vegetables are soft and tender, about 30 minutes.
7. Puree the soup in a blender: Fill the blender jar no more than 2/3 full. (You may have to blend the soup in batches.) With a kitchen towel, hold the lid in place as you start blending at the lowest speed. With your hand on the lid, gradually increase the speed. When the mixture is completely blended, keep your hand on the lid and gradually decrease the speed. Alternatively, you can puree the soup with a hand blender. Pour the blended soup through a medium-mesh strainer and into a clean 4-quart saucepan.
8. Place the pan over medium heat and stir in the half-and-half. Simmer 5 minutes, stirring occasionally.
9. Season to taste with salt and pepper.
For this recipe, you will need:
Directions:
1. Pour the chicken stock into a 3- or 4-quart saucepan. Over medium high heat, bring the stock to a simmer.
2. In the meantime, in a 10-inch sauté pan, melt the butter over medium high heat.
3. Add the onion and shallot to the sauté pan and sauté until translucent, 8 to 10 minutes.
4. Add the butternut squash to the sauté pan and cook 3 to 4 minutes.
5. Transfer the sautéed squash, onion, and shallot to the pot with the chicken stock.
6. Add the apples, thyme, and rosemary and simmer, covered, until all the vegetables are soft and tender, about 30 minutes.
7. Puree the soup in a blender: Fill the blender jar no more than 2/3 full. (You may have to blend the soup in batches.) With a kitchen towel, hold the lid in place as you start blending at the lowest speed. With your hand on the lid, gradually increase the speed. When the mixture is completely blended, keep your hand on the lid and gradually decrease the speed. Alternatively, you can puree the soup with a hand blender. Pour the blended soup through a medium-mesh strainer and into a clean 4-quart saucepan.
8. Place the pan over medium heat and stir in the half-and-half. Simmer 5 minutes, stirring occasionally.
9. Season to taste with salt and pepper.
