Butternut Squash & Apple Soup

A comforting soup for Thanksgiving Day that reminds us all of fall. One of my favorites, it's rich, yet just enough until the main dinner is served. 

 

 Recipe

1 yellow onion, chopped

2 tbsp butter, unsalted

1 tbsp. olive oil

2 green apples, (Granny Smith)

3 pounds of roasted butternut squash, seasoned well

4 cups low-sodium chicken broth
2 small bay leaves
2 tbsp. salt 

1 tbsp ground pepper
1/4 tsp. ground coriander
1/4 tsp. grated peeled fresh ginger or ground ginger

1/3 cup heavy cream (optional)

Crispy croutons for garnish
Fried sage leaves for garnish

 In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.

Remove the bay leaves and discard. Add the crème fraîche or heavy cream. Using an immersion blender, puree the soup directly in the pot until smooth. Stir in the coriander and ginger.

  

Note: Store in the refrigerator until ready to reheat in crock pot or dutch oven.

Recipe from Williams-Sonoma