Recipe Courtesy of St. Charles Hospital
Yield 10-12 servings
- 2 butternut squash, peeled, deseeded, diced 3/4 inch
- 2 onions, medium diced
- 2 tablespoons butter
- 2 tablespoons fresh chives, chopped
- 1 teaspoon nutmeg, ground
- 1/2 teaspoon allspice
- 2 tablespoons brown sugar
- 6 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup apple sauce
- 2 granny smith apples, peeled, diced fine
- 1 tablespoon butter
- 1/2 lemon
- Peel and dice apple, cover with water and squeeze 1/2 lemons’ juice into water to prevent browning. Drain apples. Heat a small sauté pan, add 1 tablespoon butter and apples. Cook over medium flame until just tender, set aside.
- In a large soup pot add 2 tablespoon butter and onion, cook until just wilted. Add squash and continue to cook over medium flame, stirring frequently until squash begins to soften—about 5 minutes.
- Add chicken broth and bring to a simmer.
- Simmer gently until squash is soft, about 20 minutes. Be careful not to evaporate too much of the broth.
- Add nutmeg, brown sugar and apple sauce, simmer for 2 minutes more.
- Puree soup. This can be done in a food processor, blender, immersion blender or food mill. If you don’t have any of these use a hand masher and mash the best you can.
- The soup should be thick enough with just the pureed squash.
- Adjust seasoning with salt, pepper and perhaps brown sugar depending upon the sweetness of the squash.
- Add cream and mix well.
- At service add chopped chives and cooked diced apples.