As we enjoy these cool crisp days, my taste buds long for a creamy soup to warm my body. This soup is a treasure. The smell of it is a potpourri to scent your entire house! It has become our favorite soup for the season. Recently, we served this as the first course to the luncheon we hosted pre-performance for Elements Theater Company’s performance of “All My Sons”. We received so many recipe requests, we thought we should share it. We are filled with gratitude for each of you. Happy Thanksgiving and a blessed Advent!
SERVINGS6-8CHANGE SERVING SIZE |
COOK TIME45minutes |
PREP TIME30minutes |
READY IN1 1/4hours |
Ingredients
- 3 tbsp. butter
- 2 cups onion(s) sweet, roughly chopped
- 2 lbs. butternut squash peeled, seeded and cut into 1-inch chunks
- 1 lb. sweet potatoes peeled and cut into 1-inch chunks
- 8 cups chicken broth (or vegetable broth)
- 1-1/2 tsp. salt
- 1/2 tsp. pepper ground, black
- 1 apple tart yet sweet, such as Fuji or Honeycrisp, cored, peeled and cut into 1/2-inch pieces
- 3 tbsp. honey
- 1/2 tsp. cinnamon ground
- 1/4 tsp. mace ground
- 1/8 tsp. nutmeg ground
- 1 cup cream heavy
Instructions
- Melt the butter in a large pot. Add the onions and cook over medium-low heat until soft and translucent.
- Add the butternut squash, sweet potatoes, chicken broth, salt and pepper to pot. Turn the heat to high and bring to a boil. Reduce the heat to medium and cook until vegetables are very tender, about 15 minutes or more.
- Turn off the heat. Add the diced apple and purée the soup with a handheld immersion blender until very smooth and creamy. Pour the blended soup into a clean pot.
- Add the honey, cinnamon, mace, nutmeg and heavy cream and stir. Bring to a simmer. Taste and adjust the seasoning if necessary. If you like a sweeter soup, add more honey.
Note: This soup thickens as it cools. If necessary, add a bit of cream to thin it back to desired consistency.
With thanks to Once Upon a Chef for inspiration of this recipe!
By 