Author Barbara Pool Fenzl shares a wonderful recipe for a butternut squash apple soup great for these cold days.
• 2 tablespoons butter
• 1/2 cup chopped onion
• 1 cup chopped leeks (white and light green parts)
• 1 teaspoon chopped garlic (about 1 clove)
• Salt and pepper to taste
• 1 bay leaf
• 3 cups butternut squash (1-1/4 pound), peeled, seeded, cut into 1-inch pieces
• 1 large Granny Smith apple, peeled, cored, and chopped
• 2 cups less sodium chicken broth
• 1 cup apple juice
• 1/8 teaspoon freshly ground nutmeg
• 1/8 teaspoon cayenne pepper
for calvados cream
• 1/2 cup heavy cream
• 2 tablespoons Calvados
In a large, heavy saucepan, melt the butter over medium heat.
Add the onion, leeks, and garlic; add bay leaf and sprinkle with salt and pepper.
Cook, stirring occasionally, until softened, about 10 minutes.
Add squash, apple, broth, apple juice, nutmeg and cayenne.
Simmer mixture, covered, until squash is very tender, about 20 minutes.
Discard bay leaf.
Working in batches, if necessary, puree the mixture in a blender.
Pour into a clean pan and thin out with water to the desired consistency.
Calvados Cream: With an electric mixer, whip the cream to soft peaks and fold in the Calvados.