Butternut Squash and Apple Soup – My Fall Favorite

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.

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