Prep Time: 30 minutes

Cook Time: 1 hour

Yields: About 2 quarts

Description Edit

A slightly different take on classic butternut squash soup.

Ingredients Edit

  • 2 lbs butternut squash, cleaned and in large dice
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celeriac
  • 1 large, tart apple (not Granny Smith, wrong texture), peeled and diced
  • 1/2 cup half and half
  • Bleu cheese of choice
  • 2 tbsp butter (Vegetable oil is healthier but the effect on taste is uncertain.)
  • 1/4 cup white wine (I recommend dry)
  • 1 tbsp honey

Directions Edit

1. Sweat the onions, celeriac and carrot in a heavy bottomed pot with the butter and two generous pinches of salt for 10 minutes or until celeriac is soft.

2. Add the squash and turn up the heat to gently brown the squash. If the squash starts to brown too quickly, turn the heat down and immediately add a little of the wine to deglaze and cool the bottom. Once the squash is a medium amber color, deglaze with the white wine and cook until the pan is dry.

3. Add just enough water to cover the vegetables and simmer for about 20 minutes, or until the squash is tender enough to easily slide a knife into it.

4. Add the apple and honey to the pot and continue simmering for about 10 minutes, or until the apple is very soft.

5. Turn off the heat and allow to cool for a few minutes. Blend THOROUGHLY in either a countertop blender or with an immersion blender. Pass through a chinois if desired. Stir in the half and half. Taste for seasoning and add salt as necessary.

6. Garnish with bleu cheese crumbles. Additional garnishes could be chive oil, croutons or pieces of apple.

External linksEdit

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