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
Total Time: 1 hour
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.
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.
