Butternut Squash Soup

By Dglmedia

From Country Living

Butternut Squash Soup, seasoned with the zesty flavors of fresh apples and apple brandy, warms and nourishes guests coming in from the brisk autumn weather. Add an unexpected twist to the first course: Sprinkle soup with popcorn tossed with melted butter and seasoned with cayenne, cumin, curry, and salt for a crunchy alternative to traditional croutons.


Read more: Butternut Squash Soup - Country Living

Ingredients

• 2 tablespoon(s) unsalted butter
• 1 cup(s) chopped onion
• 2 1/2 pound(s) butternut squash, peeled, seeded and cubed (about 6 cups)
• 1/2 Granny Smith apple, peeled, cored and diced
• 3 cup(s) low-sodium chicken broth
• 1 1/2 cup(s) apple cider
• 1/4 cup(s) apple brandy
• 1 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) chopped fresh thyme
• 1/4 teaspoon(s) fresh-ground pepper
• Read more: Butternut Squash Soup - Country Living

Preparation

Step 1

•Melt the butter in a large stockpot over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the squash and apple and sauté for 5 more minutes. Add the remaining ingredients and bring the mixture to a boil.
•Reduce heat to a simmer, cover, and cook until the squash is tender, about 20 minutes. Remove from heat.
•In small batches, carefully puree the soup in a blender or food processor until very smooth. Serve immediately or refrigerate for up to 3 days.


Read more: Butternut Squash Soup - Country Living