Creamy butternut and apple soup
2-1/2 pounds butternut squash
2 medium apples
2 tablespoons butter
Never miss a local story.
1 medium onion, chopped
1-1/2 teaspoons dried thyme
4 cups chicken or vegetable stock
1 cup apple juice or cider
1 cup cream or half-and-half
Salt, pepper and honey
About 1 ounce sweet sherry, if desired
Makes 12 servings.
Wash squash and cut in half lengthwise. Remove seeds. Halve, peel and core apples. Coat squash and apples with vegetable oil spray and place cut-side-down in baking dish. Pierce with a fork. Bake at 375 degrees until tender, about 30 minutes.
While squash is baking, melt butter in soup pot and gently cook the onions until soft. When squash is ready, scoop pulp from shell and add to soup. Chop apples and add with thyme, stock and juice. Bring to a boil, reduce heat and simmer, covered, 15 minutes. Working in batches, puree the soup in a blender or food processor. Return to pot and bring to a simmer. Stir in cream and salt, pepper and sherry to taste.