Butternut Squash Soup with Apples
- 6 oz butter
- 5 pounds butternut squash ( peeled, seeded, cut into 1/2-inch pieces) (about 6 cups)
- 3 cups chopped leeks (white and pale green parts only)
- 1 cup carrot (chopped)
- 1 cup yellow onion (chopped)
- 1 cup celery (chopped)
- 4 oz muscavado sugar (brown sugar)
- 1 each Granny Smith apple ( peeled, cored, chopped)
- 1 tbl thyme
- 1 tbl sage (chopped)
- 10 cups chicken stock
- 2 cups apple cider
- 1 cups sour cream
- 10 sage leaves, sliced thin
- ¼ cup toasted pumpkin seeds
- 1 cup manufactures cream
- Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
- Working in batches, purée soup in blender, place in storage container and cool properly. This is the base of your soup.
- When soup is cool, place into covered airtight container or simple deli style cups and freeze.
- Remove soup from freezer and place into refrigerator the night before use.
- Bring soup to simmer. Mix in manufacturer’s cream.
- Serve soup and drizzle with sour cream, sprinkle of sliced sage leaves and toasted pumpkin seeds.
Yield: 108 fluid oz