This delicious soup converted my husband to squash soup, something he previously didn’t care for one bit. I love to make this for guests as it’s not only a crowd pleaser, but can be made ahead of time. You can find kuri squash at farmer’s markets and also at nicer grocery stores like Whole Foods. Crème fraiche can be picked up at Trader Joes, Harmons and Whole Foods.
Winter Squash Soup with Apples
(adapted from Bon Appétit)
1 red kuri squash, peeled, de-seeded and chopped into approximately 1 inch cubes
1 small butternut squash
1/4 cup unsalted butter (1/2 a stick)
1 onion, finely chopped
4 large garlic cloves, minced
48 ounces organic chicken stock (or homemade)
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
3/4 teaspoon coarse gray salt (or other quality coarse sea salt)
1/3 cup heavy cream
1 Tablespoon + 1 teaspoon sugar
1 apple, peeled and finely chopped (Ambrosia, Honey Crisp or any crisp apple will do)
1 small lemon
1/4 cup crème fraiche
For soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 5-7 minutes making sure the garlic is not overcooked. Then, add the broth, squash and dried herbs, making sure to just barely cover the squash with stock. Bring to boil. Then, reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, puree soup in blender or with an immersion blender. Return soup to same pot. Stir in cream and sugar; bring to slight simmer. Season with gray salt and a little fresh ground pepper.
p.s. this soup can be made up to 1 day ahead. Be sure to cool the soup before chilling in the fridge. Rewarm before serving.
Peel and finely chop the apple. Place apples in a small bowl. Squeeze fresh-squeezed lemon juice over the apples and toss to coat the apples evenly. After serving up the soup into bowls, garnish each bowl with a spoonful of apples, a dollop of crème fraiche and a pinch of gray sea salt. Enjoy!
image by Stephanie Brubaker / stephmodo
Posted in Recipes, Steph B |
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