Cream of Butternut Squash and Apple Soup
Cream of Butternut Squash and Apple Soup is rated
out of
5 by
2.
Prep Time:
39 minutes
Cook Time:
40 minutes
Servings:
12
Serves 12.
Sweet butternut squash and tart Granny Smith apples are enriched with cream and saffron in this savory soup. For a sit-down meal, serve the soup as a first course in warmed individual bowls. For a Thanksgiving buffet, present the soup in a warmed tureen so guests can help themselves. If desired, garnish the soup with croutons and a pinch of chopped fresh herbs, such as parsley or sage.
Ingredients:
- 3 Tbs. unsalted butter
- 1 Bermuda onion, chopped
- 1 butternut squash, about 3 lb.,
peeled, seeded and cut into 1-inch cubes - 6 cups low-sodium chicken stock
- 4 Granny Smith apples, peeled, cored and
chopped - 4 pinches of Spanish saffron threads, about
1 tsp. - Pinch of freshly grated nutmeg
- 2 cups heavy cream
- Salt and freshly ground pepper, to taste
Directions:
In a large soup pot over medium heat, melt the butter. When the butter is foamy, add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the squash and stock, bring to a boil and reduce the heat to medium-low. Simmer, stirring occasionally, until the squash is tender when pierced with a fork, about 20 minutes.
Add the apples, saffron and nutmeg and simmer, stirring occasionally, until the apples are tender, about 15 minutes. Using a food processor or a blender, puree the soup in batches until smooth. Return the soup to the pot, stir in the cream, and season with salt and pepper. Warm gently as needed.
Ladle the soup into warmed bowls and serve immediately.
Add the apples, saffron and nutmeg and simmer, stirring occasionally, until the apples are tender, about 15 minutes. Using a food processor or a blender, puree the soup in batches until smooth. Return the soup to the pot, stir in the cream, and season with salt and pepper. Warm gently as needed.
Ladle the soup into warmed bowls and serve immediately.
Serves 12.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
Joed from
A mainstay at the Thanksgiving table
I have been making this soup since WS introduced it years ago. It’s a great start to a holiday dinner.
Date published: 2017-10-08
Rated 5 out of
5
by
SweetPea80 from
Early Spring Soup
The only hard part is preparing the butternut squash. I have arthritis in fingers, so it is a little hard for me. But it really is straight forward and easy. I happen to love anything butternut. If you do too, then by all means try this for your next gathering. Very delicious as a left-over. Can also freeze left-overs. The flavor more than out-weighs the cost.
Date published: 2012-04-05