It is the perfect time to make soup. This recipe is easy and delicious.
You can roast the squash instead of boiling it to give the soup a more robust flavor.Add a tablespoon of butter and two tablespoons of light brown sugar to squash before roasting
BUTTERNUT SQUASH SOUP
2 Tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 ½ pounds)Or cur squash in half/peel on and roast in 400 degree oven for 45 minutes until soft when pierced with a knife. Scoop out flesh.
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 sliced leeks (about 2 medium)or 1 diced medium onion
1 apple, peeled and diced
2 sage leaves minced or 1 teas ground sage
4 cups chicken broth
1 cup half-and-half
Freshly ground pepper
2 cloves garlic
1 teaspoon nutmeg
1 apple, diced
Melt butter in a large Dutch oven over medium-high heat. Add squash,
potato, salt and pepper to pan; saute 3 minutes. Add leek or onion; saute 10 minutes.
Stir in broth; bring to boil. Reduce heat, and simmer 20 minutes or until
potato is tender, stirring occasionally. Place half of potato mixture in
blender or Cuisinart. Remove center-piece of blender lid (to allow steam to escape);
secure blender lid on blender. Place a clean towel over opening in blender
lid (to avoid splatters). Blend until smooth. Repeat procedure with
remaining potato mixture. Stir in half-and-half. Cover and keep warm.
Garnish w/ sour cream and chives