C is for Cold; S is for Soup

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

Ingredients

• 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

Preparation 

1. 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.
2. 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.
3. 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!