The blend of butternut squash, apples and onions gives this smooth soup a very delicate taste. It is a staple in my entertaining repertoire, and I hope it becomes a staple in yours!
- 1 large onion, chopped
- 1/4 cup butter
- 2 cups apple, peeled and diced
- 2 cups squash, peeled and diced (I use butternut squash - but you could experiment!)
- 4 cups of chicken stock
- 1 cup of light cream or whole mile
- 1 1/2 tsp salt and pepper (or to taste)
- ground cinnamon or chili powder to taste
- Melt butter in a large pot, add onions and apples and cook uncovered for 5 minutes or until the onion is soft (do not brown).
- Stir in squash and chicken stock. Bring to a boil, reduce heat to simmer covered for 20-30 minutes (until the squash is tender).
- Puree with immersion blender (or you can put it in a food processor or blender). Push puree through a fine sieve if you want an extra fine texture.
- Return soup to the pot and add cream/milk and salt and pepper.
- Serve with a garnish of chili powder or cinnamon (I sprinkle these into the bowl just before serving - that way everyone can pick which flavour they want).
I hope you enjoy it and give it a try before spring fever makes us want to put all the soup recipes away until next year!