|Recipe from Gourmet Live|
This past weekend I stopped into Flour for lunch and had some delicious butternut squash and apple soup. It was so tasty that I wanted to recreate this fall-inspired food, so I dug up this recipe from Gourmet Magazine's 2012 Holiday Edition.
What You'll Need:
6 slices bacon, cut crosswise into 1/2-inch pieces
2 celery ribs, chopped
1 carrot, chopped
1 medium onion, chopped
1/4 tsp cinnamon
3/4 lb boiling potatoes
2 medium Granny Smith apples (about 3/4 lb total)
1 1/2 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 to 4 cups)
2 cups reduced-sodium chicken stock or broth
2 to 2 1/2 cups water
- Cook bacon in a 6-qt heavy pot over medium heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving 2 tablespoons fat in pot. Note: Add vegetable oil if your bacon is very lean.
- Cook celery, carrot, and onion in fat in pot over low heat, covered, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add cinnamon and cook, uncovered, stirring, 1 minute.
- While vegetables are cooking, peel potatoes and coarsely chop. Peel and core 1 apple and coarsely chop.
- Stir squash, potato, chopped apple, stock, 2 cups water, 1 tsp salt and 1/2 tsp pepper into onion mixture, then simmer, uncovered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.
- Puree soup in 4 batches in a blender (carefully!), then heat in cleaned pot over medium low heat, stirring occasionally.
Serve the soup topped with sour cream, bacon, and the remaining apple cut into thin matchsticks.
Tip: If you're planning a dinner party, you can make this soup up to two days in advance to free up your schedule on the day of the event!