Michigan Apple and Butternut Squash Soup

October 12, 2010 8:56:26 AM PDT
Chef Paul Penny from "Aussi in the Kitchen" is sharing some of his favorite Michigan Apple recipes. INGREDIENTS:
  • 3 cups Michigan Jonagolds or your favorite Michigan Apple, cored and chopped
  • 3 cups butternut squash, peeled and cubed*
  • 1 cup sweet onion, peeled and roughly diced
  • 2 tbsp. Michigan butter
  • 1 tbsp. grated ginger
  • 1/8 tsp. freshly grated nutmeg
  • 1 1/2 cups Michigan Apple cider
  • 3 to 4 cups of liquid (equal parts chicken stock and water), depending upon thickness of soup desired*
  • salt and pepper to season and taste
  • DIRECTIONS:

  • In large soup pot, add butter, squash, apples and onion and sauté for 5 to 7 minutes to soften onion. Add 1 cup of water to help steam squash. Cover pot and simmer for 30 minutes, or until squash is soft.
  • Blend mixture with a hand immersion blender or in a stand-alone blender or food processor. (If using blender or food processor, process in batches.)
  • Return mixture to the soup pot, add nutmeg, ginger and apple cider and the remaining liquid for desired consistency.
  • Salt and pepper to season and taste.
  • Serve with a small daub of sour cream or Greek plain yogurt on top and with crusty bread. Enjoy!
  • CHEF NOTES:

  • Roasting squash adds a wonderful layer of flavor. Try it. Place squash in oven-proof pan. Add 1-2 T. oil and 1 t. dried sage. Toss squash to coat. Place in 425 degree oven for 30 minutes. Encourage charring of the squash for extra flavor.
  • If you want vegetarian soup, add equal parts water and cider to taste in place of chicken stock. May need extra seasoning and salt.

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