recipes:apple_squash_soup
Table of Contents
Apple-Squash Soup
Credit: Celti
Ingredients
- Six large butternut squash
- Two large onions
- Two large carrots
- 1 lb. salted butter
- 3 Tbsp. salt
- 1 Tbsp. pepper
- Six large apples
- 9 c. chicken stock
- 2 c. heavy cream
- 1 Tbsp. chopped fresh thyme
Preparation
- Preheat oven to 400°F.
- Cut in half and seed the squash, then slice into two-inch wide chunks and arrange on a sheet pan, flesh-side up.
- Peel and cut the onions and carrots into eighths and add to the pan with the squash.
- Coat the vegetables with melted butter and season liberally with salt and pepper.
- Roast the vegetables for 30 to 35 minutes or until flesh is tender.
- Peel, core, and slice the apples.
- Add the roasted vegetables (removing the skins from the squash) to a large pot with the apples and stock.
- Simmer covered for thirty minutes or until the apples are tender.
- Puree soup with immersion blender.
- Stir in heavy cream, pepper, and fresh thyme and return to a low simmer.
- Serve garnished with fresh thyme and a slice of apple.
recipes/apple_squash_soup.txt · Last modified: 2019/10/26 22:03 by Celti