Friday, November 1, 2013

Butternut Squash and Apple Soup

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

  1. 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.
  2. 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.
  3. While vegetables are cooking, peel potatoes and coarsely chop. Peel and core 1 apple and coarsely chop.
  4. 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.
  5. 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!

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