(1 votes, average: 5.00 out of 5)
Loading...Don’t be worried about the cook or prep times, it takes awhile for the squash to cook and become tender. This is absolutely delicious. This is a simple and yet elegant soup that captures so many of the classic tastes of fall.
Difficulty: Easy
Servings: 6-8
Prep Time: 15 minutes Cook Time: 25-35 minutesIngredients
1 lb. butternut squash, peeled and cut into chunks
1/2 cup heavy cream
1/2 cup apple cider
1 1/4 tsp cinnamon
4oz unsalted butter
1/4 cup Vermont maple syrup
1 medium onion, diced
1/4 tsp nutmeg
** Optional 4-6 tart apples or 1 cup of applesauce
Directions
Boil onion and squash in lightly salted water, until just tender. Drain well and quickly puree together with butter, cream, maple syrup, apple cider, cinnamon and nutmeg. Adjust seasoning to taste. Heat thoroughly and serve.
If you would like to add apples, simply add 4-6 peeled, cored and chopped apples (preferably Granny Smith) to the squash cooking pot, and proceed with the recipe. Or do what I did and just add applesauce while pureeing the squash and onion.
Categories: Cream Soups, Entertaining, Gourmet, Soups & Stews, Special Occasions
Submitted by: kellyb on October 28, 2010
Dede ~ wvhomecanner says:
I’ve been cooking butternut squash for the grandbaby (which she LOVES) by cutting it in half, scooping out the seeds, and nuking cut sides down on a plate for about 7 minutes. The flesh scoops right out, ready to eat. This soup sounds really good! Maybe she won’t mind if I use one for soup LOL.
dede
On October 31, 2010 at 12:30 am
kellyb says:
I’ve dehydrated a bunch since grandbaby is only 2 months old. That way, I’ll have plenty when she’s ready. You’ve got to try this soup. I recommend using the apples or applesauce. It’s so good I was eating it cold. I’m making more this evening.
On October 31, 2010 at 12:39 pm