Butternut Squash Soup
I’d be delighted to eat this soup all year round. It’s a fragrant, pungent combination–a magnificent synthesis of flavors, sweet and savory, with just the right hint of richness. The apples in it, combined with the squash and onions, are a diametrically opposed but balanced delicacy, and the underlying aromas of oregano and rosemary distinguish it among squash soups, which often rely on the accent of milder and more lemony thyme to carry them through. I recommend this soup as a first course for Thanksgiving dinner, or, for that matter, for any lunch or dinner during the fall. I think you’ll find it addictive, unexpected, and oh-so-easy.
YIELD: 8 cups, or 6-8 servings
1 ½ pounds butternut squash
1 ½ pounds Red Delicious apples
1 ½ cups diced onions
2 ½ cups chicken stock
2 teaspoons salt
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 cup heavy cream
Peel and chop the squash into approximately 1 ½-inch cubes. Peel and core the apples, and chop them into pieces the same size as the squash.
In a medium-size stockpot over medium heat, combine the squash, apples, onions, chicken stock, salt, rosemary, and oregano. Bring them to a simmer and cook until the vegetables and apples are tender enough that you can pierce them with a fork, approximately 15 to 20 minutes.
Remove the stockpot form the heat and, in a food processor fitted with a metal blade, puree all the ingredients until they are smooth. You may need to do this in batches.
Pour the pureed vegetables into a medium mixing bowl and stir in the heavy cream. Cover and refrigerate it overnight. When it’s time to serve, reheat the soup to a simmer, and serve it hot.
Happy cooking! Love, Alex.