After many weeks of craving this dish, I finally caved and made my mom’s Apple & Butternut Squash Soup. It’s been unreasonably warm in Dallas but I’ve still been craving hot apple cider, cute brown riding boots, chunky sweaters, and all things pumpkin flavored. I decided I couldn’t wait any longer, so I headed to Central Market after work yesterday to pick up the ingredients.
Here is my version of the recipe
- 1 large butternut sqaush – peeled, seeded, diced
- 3-5 Granny Smith apples (depending on how big they are) – peeled, cored, diced
- 2 cloves garlic – minced
- 2-3 shallots (depending on size) – chopped
- 2-3 cups chicken/vegetable stock
- 1-2 cups water (basically to cover the veggies)
- 1/2 cup heavy cream
- 1 tsp nutmeg
- salt and pepper to taste
Heat oil and saute shallots and garlic in olive oil until tender and fragrant. Add chopped squash, apples, stock and water. (My mom sautes her apples in butter and a touch of cinnamon instead of boiling them with the squash but I was too lazy to dirty another pan.) Cook squash and apples until fork tender (about 25 minutes). Puree soup by using a blender, food processor or immersion blender until very smooth. Return to pot. Add cream, nutmeg, salt/pepper to taste. Garnish with shredded aged cheddar, dollop of sour cream or paprika. Enjoy fall in a bowl!