add to shopping list Ingredients

4 lbs. Butternut squash, peeled, seeded cut into 1 inch dice
1 lg. Granny Smith, Honey Crisp or Gala apple peeled, cut into quarters
4 cups chicken or vegetable broth, preferably homemade
2 Tbsp. butter
1 lg. shallot minced
1 leek thinly sliced
1 garlic clove minced
1/8 tsp. each cinnamon, nutmeg, ground cloves, ground ginger
1 1/2 tsp salt
1/2 cup pure, unsweetened apple juice or cider
1/4 cup Sherry or Brandy
1 cup half and half
6 Tbsp. Sour cream for garnish

Preparation

In a large Dutch oven or soup pot place the squash, apple and broth.
Bring to a boil and simmer covered for about 15-20 minutes or til very tender.
Meanwhile, saute the shallot, leeks and garlic in butter very slowly til soft but not brown. Stir often keeping heat low.
Add the vegetables to the squash mixture and blend well.
Puree in batches in a blender til very smooth placing blended soup in a large bowl. When all is blended put the soup back into the pot and add the seasonings, sherry and apple juice. Heat over low heat for about 5 minutes. Don't let it boil.
Mix in the half and half and serve in individual bowls topping with 1 Tbsp. sour cream.

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Reviews

11/04/09

Theresa111 says:

I have had this soup last year about the same time, November. I loved it. this recipe appears very good. I shall try it.

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