Drizzling in cream at the end adds a nice richness to this seasonal puréed soup.
Butternut Squash Soup
Makes 6 to 8 servings
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- 3 tablespoons unsalted butter
- 2½ cups chopped yellow onion
- 2 tablespoons minced garlic
- 1 cup chopped carrot
- 1 cup chopped celery
- 8½ cups 1-inch cubed butternut squash (about 2 small squash)
- 8 cups vegetable broth
- 2 cups peeled, cored, and chopped Red Delicious apples (about 2 apples)
- 10 sprigs fresh thyme, tied with butcher’s twine
- 1 tablespoon kosher salt
- 1 teaspoon curry powder
- ¼ teaspoon ground black pepper
- Garnish: fresh thyme leaves, heavy whipping cream
- In a large Dutch oven, melt butter over medium-high heat. Add onion; cook until translucent, about 5 minutes. Add garlic; cook 1 minute. Stir in carrot and celery; cook 5 minutes more. Add squash, broth, apple, thyme, salt, curry, and pepper; bring to a boil. Reduce heat to low, and simmer until vegetables are tender, about 25 minutes.
- Remove and discard thyme. Working in batches, transfer vegetables to the container of a blender using a slotted spoon; purée until smooth. Reserve 1 cup broth. Return puréed vegetables and reserved broth to pot; reheat over medium heat. Garnish with thyme and cream, if desired.
Taste of the South http://www.tasteofthesouthmagazine.com/