|Two toppings: caramelized apples (left) and croutons (right)|
The measurements for the ingredients are approximate. Please, taste and adjust as you go.
To serve four to six generously.
2 tbsp oil (olive or grapeseed)
3 butternut squash, peeled and cut into large chunks (approx. 4 cups)
3 apples, peeled, cored and cut into chunks
1 med. onion, peeled and cut into chunks
1 tsp thyme
2 garlic cloves, peeled and halved
3 tbsp maple syrup
1 litre chicken broth or stock, divided
500 ml half and half (or cream, if you want)
Salt and pepper to taste
|Ready to go into the oven|
Working in batches, place the soup in a blender and blend until smooth. Alternatively, you may use an immersion blender. Replace in the cleaned pot. Add the half and half. Check the consistency of your soup. If it is thicker than you would like, add more chicken broth. If you'd like it creamier, add more milk. Check the seasonings- add salt and pepper to taste; maybe more maple syrup or thyme. If you'd prefer a more "apple" taste, add a little apple juice.
To serve, place into individual bowls. You can garnish the soup with croutons or thin slices of caramelized apples (Core, peel and slice an apple thinly. Place in a frying pan, in heated butter, with about one tablespoon of brown sugar. Cook until lightly browned. You could also add a dash of cream or milk and cook until the mixture thickens a little)
In addition to the suggestions above, you could use pears instead of apples. To make this soup vegetarian, you could use water or vegetable broth instead of chicken broth.
|Caramelizing fresh and dried apples for the garnish|