Thursday 26 July 2012

Make With Me- Herbed Butternut Squash & Apple Soup

Herbed Butternut Squash & Apple Soup

  • 6 cups low sodium chicken stock
  • 2 lbs butternut squash- peeled, seeded and chopped
  • 2 Granny Smith apples- peeled, cored and diced
  • 1 large onion- chopped
  • 2 medium shallots- finely chopped
  • 2 tsp fresh thyme-finely chopped
  • 1 tsp fresh rosemary- finely chopped
  • 1/2 cup half & half cream
  • Salt and pepper, to taste
  • Chopped parsley (optional)
  • Sour cream (optional)

To Make:
  • Heat chicken stock until simmering
  • Add squash, apples, onion, shallots and herbs
  • Simmer covered for 30-40 minutes or until vegetables are tender
  • Puree in blender
  • Return to saucepan
  • Add cream, salt and pepper
  • Garnish with chopped parsley and sour cream
  • Enjoy! 

  1. This recipe is from my cousin Moira.
  2. After pureeing in a blender, you can freeze the mixture. This is good if you want to make a whole lot of this soup to be eaten at a later date(s) or if you are having a dinner party and want to prepare ahead of time.

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