So I know yesterday I blogged about butternut squash, and in that post I talked about the soup we were having for dinner tonight…after making it, I just couldn’t help but post the recipe – it was just that good.
i just really wanted to include this picture of the bowls we got as a wedding gift – they were part of a dish set. i love them!
So, thanks to the Athens Farmers Market, here is the recipe!
- 2 1/2 pounds of butternut squash
- 2 medium apples (i used gala)
- 2 tablesppons butter
- 1 medium onion, chopped
- 1 1/2 teaspoons dried thyme
- 4 cups veggie broth
- 1 cup apple cider
- 1 cup cream or half and half
- salt and pepper to taste
- 1 ounce sweet sherry if desired (i omitted this)
:: Wash the squash and cut in half lengthwise. Remove seeds. Halve, peel and core apples. Lightly coat squash and apples with vegetable oil spray and place cut-side-down in baking dish. Pierce with a fork. Bake at 375 degrees until tender, about 30 minutes.
:: While squash is baking, melt butter in soup pot and gently cook onions until soft. When squash is ready, scoop pulp from shell and add to soup (I found it was best to let the squash cool for a few minutes. Not only does it make it easier to hold the squash, but it allows the shell to re-harden a little, making it easier to scoop). Chop apples and add with thyme, stock and cider. Bring to a boil, reduce heat and simmer, covered, for 15 minutes. Working in batches, puree the soup in a blender or food processor. Return to pot and bring to a simmer. Stir in half and half, salt, pepper and sherry to tatste. Makes 12 servings.
If you give it a try, I’d love to hear how it turns out!
Up next for us? Finding something to do with this yummy spaghetti squash and fresh sweet potatoes!