Butternut Squash and Grannysmith Apple Soup

This sweet rich winter soup is naturally creamy and easy to make. It always impresses friends. I made it for clients the other night, and they were glad I made extra for them to enjoy the next days! It's naturally creamy, so you can leave out the added cream if you like, but a small swirl is a nice garnish, and adds color contrast to the finished soup.

6 servings

4 tablespoons butter
2 cups yellow onions, finely chopped
1 tablespoon turmeric
1 tablespoon white pepper
2 medium butternut squash, about 3 pounds
2 grannysmith apples, peeled cored and chopped
3 cups chicken stock
1 cup apple juice
salt and pepper, to taste
cream, if desired, to finish
1 grannysmith apple, unpeeled, for garnish



Melt the butter over medium heat in a soup pot or dutch oven. Add the onions, turmeric and white pepper and cook over low heat until the onions are translucent. While the onions cook, peel the butternut squash, remove the seeds, and chop the flesh. When onions are tender, add the chicken stock, the squash and apples, and bring to a boil. Reduce heat to low. Simmer, partially covered, until squash and apples are very tender, about 20 minutes. Drain about 1/2 the cooking liquid, reserving. Using a hand held blender, puree the soup until smooth. Add the apple juice and stir until the soup is the consistency you like. If necessary, add some more of the reserved cooking liquid. Season to taste with salt and pepper, heating through on low heat. Add a small drizzle of cream, if desired, and drag a skewer through it to form a design. For garnish, cut a thin disc off the apple, then slice as thinly as possible into half moon shapes. Spread out 3 slices to form a fan and place in center of each bowl just before service.



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