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Recipes
Butternut Squash Soup With Caramelized Apples
Ingredients Needed:

  • 2 ounces butter
  • 8 ounces diced onions
  • 8 ounces diced leeks
  • 12 ounces diced carrots
  • 1 lb butternut squash, peeled, seeded and cut into cubes
  • 5 quarts chicken stock
  • 1 ½ teaspoons salt
  • ½ teaspoons white pepper
  • ½ teaspoons ground allspice
  • ½ teaspoons ground ginger
  • 12 ounces heavy cream
  • Toasted baguettes
  • 1 ½ pound granny smith apples
  • 1 ounce butter
  • 2 ounces brown sugar
  • Crème Fraiche for garnish

Directions:
Heat 2 ounces butter in heavy saucepot. Sauté bread cubes until browned. Remove from pan and set aside.


Heat 2 ounces butter in saucepot over medium low heat. Add onions, leeks, and carrots. Sauté them until they are about half cooked. Do not let them brown.


Add the squash, the stock, seasonings and the browned bread. Simmer until the vegetables are tender. Puree the soup in a food processor in small batches (I use an emersion blender right in the pot). Return to the pan and bring back to a simmer. Taste and adjust the seasonings. Add heavy cream, bring back up to temperature.


Peel and core apples. Cut into small dice. Heat butter in sauté pan and add apples and sugar. Cook over medium heat until the apples are brown and caramelized.
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