Butternut Squash Soup w/ Apples and Onion

This soup is quite rich, and also a bit sweet from the apples, so it is best served in small portions as an appetizer or perhaps for lunch on the side of a sandwich.

Yields: Makes 10 to 12 starter servings

Ingredients:4 tablespoo (½ stick) unsalted butter

4 tablespoo (½ stick) unsalted butter 2 tablespoo olive oil

2 tablespoo olive oil 1 1/2 cups coarsely chopped yellow onion

1 1/2 cups coarsely chopped yellow onion 3 pounds butternut squash, peeled and cut into 1-inch pieces

3 pounds butternut squash, peeled and cut into 1-inch pieces 1 1/2 cups peeled, thickly sliced tart apples, such as Granny Smith (about 2 medium)

1 1/2 cups peeled, thickly sliced tart apples, such as Granny Smith (about 2 medium) 4 1/2 cups chicken stock

4 1/2 cups chicken stock 1 1/2 cups fresh apple cider

1 1/2 cups fresh apple cider 1 1/2 teaspoons salt

1 1/2 teaspoons salt 1/2 teaspoon white pepper

1/2 teaspoon white pepper 3/4 cup heavy cream

3/4 cup heavy cream

Preparation:Step 1:

Heat the butter and oil in a heavy large pot over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the squash and apples and continue to cook, stirring occasionally, for an additional 10 minutes. Add the chicken stock, cider, salt, and pepper. Cover and simmer gently until the squash is tender, 20 to 30 minutes. Remove from the heat and, working in batches (about 1 cup at a time), transfer the soup to a blender and purée until very smooth. Return the soup to the pot and over medium-low heat stir in the heavy cream.


Made this last night, perfect for the big meal tomorrow or a cup with leftovers.

Great with chopped bacon put in there.