March 20, 2010

Butternut Squash Soup

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By Megan Valentine

Story Published: Jul 12, 2007 at 9:20 AM EDT

Story Updated: Jul 12, 2007 at 9:23 AM EDT

Ingredients

2 T unsalted butter
1 white or yellow onion, diced
4 garlic cloves, thinly sliced
dash cinnamon (optional)
1 apple, cored, peeled and diced
2 butternut squash (about 6 cups diced)
1 T fresh sage, crumbled
1 qt. chicken stock
1 cup heavy cream (or milk)
salt and pepper to taste
1/4 tsp. cayenne pepper
1/4 cup chopped walnuts

Directions

Melt butter in a large saucepan over medium high heat. Add onion and saute until lightly browned. Add garlic and cinnamon and cook one minute more. Add apples and cook another minute, then add squash. Add chicken stock until it covers squash and apples (about a quart.) Crumble in about 1 T fresh sage. Simmer covered until squash and apples are soft, about 20 minutes. Add cream and salt and pepper. Remove from heat. Puree soup in a food processor. Ladle into serving bowls and garnish each with a sage leaf and one tablespoon of chopped walnuts. Serves 4-6

Recipe Courtesy: Roy Harland, Slates Restaurant

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