Our butternut squash puree makes it easy to prepare this autumn soup, which is enriched with crème fraîche. Granny Smith apple lends a sweet-tart flavor.
2 Tbs. unsalted butter
1 yellow onion, thinly sliced
1 jar (2 lb.) butternut squash puree
1 Granny Smith apple, peeled, cored and thinly sliced
2 cups low-sodium chicken broth
2 small bay leaves
3 tsp. kosher salt
1/2 cup crème fraîche
1/4 tsp. ground coriander (optional)
1/4 tsp. grated peeled fresh ginger (optional)
Fried sage leaves for garnish
Freshly ground pepper, to taste
In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.
Remove the bay leaves and discard. Add the crème fraîche. Using an immersion blender, puree the soup directly in the pot until smooth. Stir in the coriander and ginger.
Ladle the soup into warmed bowls and garnish with fried sage leaves and pepper. Serve immediately. Serves 6 to 8.
Rated 5 out of
Thanksgiving TraditionThis soup has become a Thanksgiving tradition in our family. I have made small changes to the recipe. I use truffle salt instead of regular salt. I also reduced the amount of ginger added. Absolutely Delish!!
Date published: 2014-11-08
Rated 1 out of
Be careful!I have read what other reviewers have said, and am surprised that there are not more reviews like mine. This seems to be because most reviewers tweaked the recipe. We prepared this recipe to the letter on Thanksgiving day and the soup was inedible. The salt and coriander ratios are far too high-and everything was fine until those were added. I've never had a problem with a WS recipe before, which may explain why I was not more careful.
Date published: 2013-12-02
Rated 4 out of
Best Squash Soup Ever!Found this recipe and thought I would try it out. We love anything with squash. My husband thinks this is the best squash soup he has ever had. I make mine differently because I don't have a slow cooker and I use fresh butternut squash. The only thing we have done differently is to let everyone add their own few drops of truffle oil. I rated it 4 stars, but when you add the truffle oil it is then a 5 star recipe!
Date published: 2013-10-10
Rated 5 out of
Delicious Fall RecipeEven my "steak and potato" relatives who claim not to eat squash or veggies were blown away by this soup and asked that it be made every Thanksgiving! The flavors come together in such a unique way, it's my fall favorite.