Recipe: Butternut Squash and Apple Soup

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	Users > AngelaG > Michael Chiarello''s "Casual Cooking" > Soups & Salads > Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

2 Tbs		unsalted butter
1 1/2 cups		sliced leek, white and pale green parts only
1 Tbs		minced garlic
6 cups		peeled and roughly diced butternut squash
3 cups		peeled and roughly diced apples
2 tsp		Toasted Spice Rub
6 1/2 cups		Chicken Stock or 2 cans (14 1/2 ounces each) low-sodium chicken broth mixed with 3 cups water
		Sea salt, preferably gray salt
1 cup		chopped Spiced Candied Walnuts (optional)

Melt the butter in a large pot over moderate heat and cook until it turns nut brown. Add the leeks and sauté until slightly softened, about 5 minutes. Add the garlic and sauté 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 spice rub and cook briefly to toast it.

Add the stock or the broth-water mixture, bring to a simmer, and cover partially. 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.

Servings: 8

Recipe Type

Soup

Recipe Source

The fresh acidity of fall apples helps balance the sweetness of butternut squash in this creamy autumn soup. You won't have to announce that dinner's ready. The aroma of the spice rub will lure everyone to the kitchen.