Butternut squash soup is perfect to start a Thanksgiving dinner, or for a hearty meal during the fall or winter. In this recipe, the sweet taste of the squash is further enhanced by the onion, the sweet potato and the apple. It is super simple and you can prepare it a day in advance.
Ingredients (serves 8):
3 tbsp unsalted butter
1 onion, chopped
1 butternut squash (about 3 pds) peeled, seeded and cut in large cubes
1 apple peeled, cored, and cut in cubes
1 sweet potato, peeled and cut in large cubes
2 chicken bouillon cubes
1 pinch grated nutmeg
1/3 cup creme fraiche (or heavy cream)
In a large saucepan or soup pot, melt the butter over medium heat. When the butter is foamy, add the onion and saute, stirring occasionnally, until transluscent, about 5 minutes. Add the squash, apple and sweet potato, and cover with water. Add the nutmeg and chicken bouillon cubes and bring to a boil. Cook on medium heat for about 30 minutes, until all the vegetables are tender. Using a stick blender, puree until smooth. Stir in the creme fraiche and adjust seasoning.
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| Photocredit: Joyce Siu |
