Creamed Butternut and Apple Soup Recipe

Butternut squash and apples are a match made in heaven in this soup also flavored with cinnamon, ginger, nutmeg, and maple syrup. The recipe instructions specify a food mill and straining. I would instead puree in a food processor or heavy-duty blender and skip the straining which will let you take advantage of the natural fiber.

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients:

• 5 pounds butternut squash, peeled and diced
• 1-1/2 pounds apples, quartered
• 1 (1-inch) cinnamon stick
• 1/2 gallon chicken stock
• 1-1/2 cups unsalted butter (3 sticks)
• 1/3 cup pure maple syrup
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 pint light cream, hot

Preparation:

Steam the butternut squash, apples, cinnamon, and chicken stock together until the squash is soft. Run through a food mill and return to the pot.

Add butter, maple syrup, ginger, salt, and nutmeg. Simmer the soup 15 minutes. Add the cream, strain, and serve.

Yield: 8 servings

Recipe Source: Country Inn and Bed & Breakfast Cookbook by Kitty and Lucian Maynard (Rutledge Hill Press)
Reprinted with permission.

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