Butter Nut Squash Soup MELLISSA HORNUNG
With Thanksgiving upon us, this may be the best time to try this recipe, the perfect prelim to the embankment of our traditional gastronomical feast!
Try it as the first course and top it with sliced almonds sautéed in butter, a dolip of whipped butter and sprinkle with some chopped fresh parsley.
With just a hint of nutmeg, cinnamon or all spice seasoning, you’ll make this a most festive starter to your feast!
What you’ll need:
Two large packages of butter nut squash, the equivalent of 2 large squashes, I used 2 organic packages from Costco)
2 medium apples, cored and chopped
2 boxes of organic chicken or vegetable stock, your preference.
1/4 Cup chopped fresh rosemary
1 medium onion chopped
3 gloves of garlic chopped
1/2 half and half (you can leave this out of you prefer)
Sliced almonds sautéed and browned
Salt and pepper
Cinnamon, nutmeg or all spice (a dash)
In a large stock pot, sauté onions and garlic then add the squash cubes, apples, rosemary, other seasonings and soup stock. Bring to a boil for about 30 minutes or until the squash is soft.
Take off the burner and cool for about 15 minutes. In a blender or food processor, add soup a bit at a time and blend until all of it is smooth. Return to the soup pot and add the half and half if you are adding it and stir until blended. Then add salt and pepper to taste, and a hint of the cinnamon, nutmeg or all spice (no more than a few dashes. Reheat just before serving. Serve in decorative bowls with a spoon full of whipped butter, top with the sautéed almonds, and chopped parsley. Enjoy! Just another thing to be thankful for. 🙏🏼