Ingredients
- 4 T unsalted butter or olive oil
- 2 large onions, diced, about 4 cups
- 2 large green apples, peeled, cored and diced, about 2 cups
- 1 t ground nutmeg
- 1/2 t ground allspice
- 1/2 t ground cinnamon
- 10 cups peeled and diced butternut squash (about 4 whole)
- 12 cups chicken stock
- Salt and freshly ground pepper to taste
- thin slices of green apple for garnish
Directions
Melt the butter or heat the olive oil in a large pot over moderate heat. Add the diced onions and apples and cook until tender, about 10 minutes. Stir in the spices, cook for 1 minute, then add the squash and chicken stock. Bring to a boil, reduce the heat and simmer, uncovered, until the squash is very tender, about 20-30 minutes.
**Puree the vegetables in batches with a little bit of the stock in a blender or food processor. Transfer to a large bowl. Add enough of the remaining stock to make a medium-thick soup. Reserve any leftover stock if not serving right away, as the soup may thicken on standing. Season with salt and pepper and adjust the spices. This soup may be made a day ahead, refrigerated uncovered until cold and then covered.
**To serve, in a large pot heat the soup almost to scalding. Ladle into bowls and top with thin slices of apple.
Serves 12
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Submitted 6/13/05.
Source: Williams - Sonoma Complete Entertaining Cookbook
Submitted By: Julie Irey
jkirey@excite.com
Spice Squash & Apple Soup