At a wedding may moons ago, I had a fantastic butternut squash and apple soup. I’ve been trying to replicate and/or reinvent it since then. This is one of my favorite attempts thus far:
You’ll Need:
3 Tablespoons of Butter
1 Medium Butternut Squash (peeled, seeded, chopped)
1 Large Granny Smith Apple (chopped, seeded)
4 Shallots (chopped)
3 Cloves of Garlic (diced)
3 Cups of Chicken Broth (gluten free, of course) (or rabbit broth, if you’re feeling frisky)
2 Cup of White Wine or Hard Apple Cider
1 Cup of Sour Cream
Fresh Tarragon
Salt & Pepper
Optional: Bacon! (cooked and then coarsely chopped)
Do this:
Melt butter in the pan, add garlic & shallots. Cook for about 5 minutes. Add the squash and apples, cook for a further 5 minutes. Add the chicken broth, cover and simmer for about 10 minutes (or until the squash is fork tender). Add the wine/cider, tarragon leaves, some salt & pepper. Stir together and then immersion blend (or run through your regular blender in stages). Then stir in sour cream and chopped bacon! (add more salt/pepper to taste) Garnish with a spoonful of sour cream and an apple slice. Try not to eat the whole batch at once….it’s hard.
I love butternut squash and this recipe looks divine. Here’s my go-to butternut squash recipe, which is great for Thanksgiving! http://sweetseatstreats.wordpress.com/2014/10/28/baked-butternut-squash-ritz-cracker-casserole/#more-733
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