Cream of Butternut Squash and Apple soup
3 tablespoons unsalted butter
1 medium butternut squash (about 3 lbs.) — peeled and cubed
6 cups low sodium chicken broth
4 granny Smith apple
4 pinches saffron (I didn’t have any of this, so I substituted paprika)
pinch freshly grated nutmeg (I didn’t have freshly so I used ground)
2 cups heavy cream
salt and pepper to taste
In a large soup pot over medium heat, melt the butter. When the butter has just stopped foaming add the onion and saute, stirring occasionally until tender and translucent, 4 to 6 minutes. Add the squash and broth, bring to a boil and reduce the heat to medium-low. Simmer, stirring occasionally, until the squash is tender when pierced with a fork.
Add the apples, saffron and nutmeg and simmer, stirring occasionally, until the apples are tender, about 15 minutes more. Using a food processor or blender, puree soup in batches until smooth. Return to the pot, stir in the cream and season with salt and pepper. Warm gently as needed.
It is so delicious. My kids didn’t care for it, because of the color, but me and my hubby drank it down!! And then with some yummy breadsticks, it hit the spot!
It doesn’t say to peel the apple, so I just left the peel on and when I put it into the cuisinart it ground the skins in pretty good. I can’t take credit for it, my nice friend shared it with me when I had my son and I feel in love with it.