Souper Bowl Preview part 1 - With Recipe - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Souper Bowl Preview part 1 - With Recipe

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Butternut Squash and Apple Soup
Yields 10 to 12 Servings

1 butternut squash
2 Granny Smith apples
1 small white onion
2 T. butter or canola oil
½ qt. apple cider
1 qt. chicken stock
¼ c. brown sugar
2 T. honey
¼ to ½ t. cinnamon (depends on your love of cinnamon)
¼ c. cream
salt to taste

Peel and de-seed the butternut squash. Cut squash and apples it into ½ inch cubes. Dice the onion. In a 4 qt. sauce pot, heat the oil on medium high heat and sauté the onions until they are translucent. Add the squash and apples and sauté for about 2 minutes. Add the apple cider and chicken stock. Turn the heat up to high and bring to a boil. Once it is boiling, reduce the heat to a simmer and allow the squash to cook until tender. When your squash is tender and will mash with a fork, add in the sugar, honey and cinnamon. Let this cook for another 5 minutes until the sugar has completely dissolved. Remove from the heat and puree the mixture. You can use a hand held blender or a traditional blender. Be careful; this is very hot and you do not want to splash the liquid onto your skin. Once you have pureed the soup, place it back over low heat and add the cream. Stir and adjust the seasonings with a bit of salt. You can add more cinnamon, honey or sugar at this point if you would like.