Original Menu Butternut Squash Soup with Baked Cinnamon Apples :: The Best Recipes
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| Butternut Squash Soup with Baked Cinnamon Apples |
"This is certainly one of my favored recipes handed down from a non-public chef in New York."
Ingredients :
- 2 tablespoons butter
- 2 pounds butternut squash - peeled, seeded, and chopped
- 2 small onions, chopped
- 2 small carrots, peeled and chopped
- 2 stalks celery, chopped
- 5 cups bird broth
- 2 half of teaspoons ground cinnamon, divided
- half of teaspoon floor nutmeg
- 1/four cup maple syrup
- salt and ground black pepper to taste
- 1 cup heavy whipping cream
- 2 cups peeled and diced Granny Smith apples
- 1/four cup white sugar
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 1H39M |
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- Melt butter in a heavy-bottomed pot over medium warmth. Add butternut squash, onions, carrots, and celery; cook dinner, stirring frequently, till onions are smooth, approximately 12 mins.
- Pour broth into the pot; stir in 2 teaspoons cinnamon and nutmeg. Cover and simmer till carrots are gentle, approximately 40 minutes. Stir maple syrup, salt, and pepper into the soup.
- Cool soup slightly, approximately 10 mins. Puree in a food processor or blender in small batches till smooth. Transfer to every other pot; stir in heavy cream.
- Preheat oven to 350 degrees F (one hundred seventy five degrees C).
- Mix apples, white sugar, and half teaspoon cinnamon collectively and spread on a rimmed baking sheet.
- Bake apple mixture within the preheated oven until softened, 7 to 8 minutes.
- Serve soup garnished with baked apples.
Notes :
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