All recipes
Squash and Apple Soup
10-12
1 hr 40 mins
Ingredients
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1 medium onion, chopped
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1/4 cup STAR Extra Virgin Olive Oil
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6 cups diced acorn or butternut squash, about 2 1/2 lb.
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2 small Granny Smith apples, peeled, cored and diced
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1 tsp. dried thyme leaves
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1/8 tsp. ground red pepper, or more to taste
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4 cups chicken broth
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1 cup half and half
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Salt and pepper
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3/4 cup whipping cream, whipped
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Sliced green onion
Instructions
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1.
In large pot, over medium-high heat, cook onion in olive oil until soft. Stir several times for 3 minutes.
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2.
Add squash, apples, thyme and red pepper. Cook until squash begins to turn golden around edges. Stir frequently for about 5 minutes.
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3.
Add broth and bring to boil. Reduce heat to low, cover and simmer for 1 hour, stirring several times. Turn off heat, uncover and allow soup to cool about 15 minutes.
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4.
Transfer about 1/3 of soup to blender and process until pureed. Repeat with remaining soup in two more batches.
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5.
Return pureed mixture to pot and stir in half and half. Return to simmer. Season to taste with salt and pepper.
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6.
Serve hot, garnished with whipped cream and a few green onion slices.
