We made this soup for a Sunday night dinner with friends. It was a nice blend of creamy, savory, sweet, and just the tiniest hint of tart. The addition of apple to the soup breaks the heavy cream and pairs with the cinnamon and nutmeg.
We served this with with a toasted baguette, garlic mashed potatoes, roasted asparagus, and an apple crisp for dessert.
SERVES 4
INGREDIENTS
1/2 T unsalted butter
1/2 T unsalted butter
1/2 white onion (roughly chopped)
2 1/2 c butternut squash (peeled, seeded and diced into 1-inch pieces)
2 c sweet potatoes (peeled and diced into 1-inch pieces)
21/2 c chicken stock (additional water if needed)
1/2 t salt
1/2 tart (yet-sweet apple like Honeycrisp/Pink Lady, cored, peeled and diced into ½-inch pieces)
1 T honey
1/4 t ground cinnamon
1/8 t ground nutmeg
1/3 c heavy cream
DIRECTIONS
1. Melt butter in a large pot. Add onions and cook over medium heat until soft and translucent.
2. Add butternut squash, sweet potatoes, chicken stock, salt, and pepper to the pot. Turn heat to high and bring to a boil. Reduce heat to medium and cook until vegetables are very tender, about 15 minutes. Turn off heat. Add diced apple to the pot and puree soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to puree soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour blended soup into a clean pot.)
3. Add honey, cinnamon, nutmeg and heavy cream and stir. Bring to a simmer. Taste and adjust seasonings if necessary. If you like a sweeter soup, add more honey. For a thinner soup, stir in a bit of water; to thicken, simmer and stir over low heat.
DIRECTIONS
1. Melt butter in a large pot. Add onions and cook over medium heat until soft and translucent.
2. Add butternut squash, sweet potatoes, chicken stock, salt, and pepper to the pot. Turn heat to high and bring to a boil. Reduce heat to medium and cook until vegetables are very tender, about 15 minutes. Turn off heat. Add diced apple to the pot and puree soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to puree soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour blended soup into a clean pot.)
3. Add honey, cinnamon, nutmeg and heavy cream and stir. Bring to a simmer. Taste and adjust seasonings if necessary. If you like a sweeter soup, add more honey. For a thinner soup, stir in a bit of water; to thicken, simmer and stir over low heat.
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