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| Honey Crisp Apple and Butternut Squash Cream Soup |
 ckelson writes, "Start the fire, grab your Snuggie and cozy up on the couch for this month's delicious bowl of creamy roasted soup. It's a marriage of two wonderful fall ingredients, crisp sweet apples and smooth, rich butternut squash. Cinnamon and thyme are added to spice up the relationship, tart cranberries are sweetened with brown sugar and served in tandem with brittle apple chips for a smooth, snappy, soulful soup."
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Prep time: 15 minutes
Cook time: 30-35 minutes
Serves 6-8 adults
Ingredients:
2 large butternut squash; peeled and chopped with insides removed
2 large honey crisp apples; peeled, chop into large chunks
1 medium onion; diced, about 1 cup
4 Tablespoons butter; melted
4 Tablespoons thyme leaves
2 Tablespoons ground cinnamon
3-4 cups milk; heated - amount depends on how thick you like your soup
Salt and Black Pepper to taste
1 Tablespoon red wine vinegar, or more to brighten the flavors
Garnish (optional, but boy it really makes it.)
1 cup whole cranberries
2 Tablespoons brown sugar
1/4 cup water
2 Tablespoons chives, diced
1 bag Seneca apple chips; I used red apple, harvest spices - look for it by the produce
Directions:
Preheat the oven to 375 degrees F. After prepping the squash, apples, and onions place them on 2 baking sheets, coat with butter, sprinkle liberally with cinnamon and lightly with salt and pepper - you can adjust the salt amount later to your preference. Place baking sheets in the oven and roast for 30-35 minutes or until a fork can easily pierce through the flesh. While it is cooking, prepare the garnish. In a small sauce pan simmer brown sugar, water and cranberries until they burst, keep warm on low until ready to serve. Chop the chives and place in a small cup until ready to serve.
Once the apples, squash and onions are roasted, heat the milk, add it the fruit and vegetables to puree to the consistency you desire. Either use a blender in batches and reheat in a pan to adjust seasonings or place in a pot and use an immersion blender than adjust the seasonings.
Add a little more salt if needed and add vinegar to brighten the soup - this is achieved by the acidity of the vinegar cutting through the creaminess of the soup. This gives it a smooth, but lighter mouth feel.
To serve, ladle soup into a bowl, place 2 apple chips in the center with a small spoonful of sweet bursted cranberries and a sprinkle of chives.
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Posted on Nov 27, 2011 09:00am.
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