Brrrh! Temperatures here in the Bay Area have dropped into the low 40's, which I know for some of you East-coasters is nothing, but for us moderate temperature folk, it's COLD. And when it's cold, all I can think of is hot soup!
Last week I had a little holiday soiree at my house and I came up with this butternut squash soup recipe to accompany our delicious Pomegranate Key-Lime cocktails! This recipe will feed a generous portion to about 8 people.
Smashing Soiree Butternut Squash Soup
- 2 tablespoons butter
- 1 cup onion
- 1 large clove garlic
- 1 cup Braeburn apple
- 5 cups cubed peeled butternut squash (about 1 1/2 pounds)
- 2 cups cubed peeled sweet potato (about 1 large)
- 1/2 tsp dried rubbed sage
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups fat-free, less-sodium chicken broth
- 1/2 cup half-and-half
- 1/4 cup crème fraîche, for garnish
- 12 ounces baguette, cut into 16 slices
- 3/4 cup (3 ounces) shredded Gruyère cheese
- Melt butter in large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic and apple; cook, stirring constantly, 1 minute. Add squash and next 6 ingredients; sauté 3 minutes or until well-combined. Add broth, and bring to a boil. Reduce heat and simmer 20 minutes or until squash and potato are tender.
- Place half of squash mixture in blender. Remove center of blender lid (to let steam escape); secure lid. Place clean towel over opening to avoid splatters. Blend until smooth. Pour into a large bowl. Repeat with remaining squash mixture. Stir in half-and-half. Cover and keep warm.
- Spoon soup into small bowls and swirl in 3/4 teaspoon crème fraîche. Serve immediately with a warm baguette topped with Gruyère cheese.
Enjoy and may you all stay warm and toasty!