As temperatures cool down, hankerings for hearty fare heat up. These recipes brought to you by The Classic Catering People offer just what you’re craving.
Butternut Squash Soup
Ingredients
- 3 pounds of butternut squash halved and seeded
- 2 Tablespoons butter
- 1 medium onion sliced
- 1 leek sliced
- 2 cloves garlic sliced
- 2 49.5 fluid ounce cans chicken broth
- 1 large Granny Smith apple peeled and cubed
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/2 cup sherry wine
- 1 cup half and half cream
- salt & pepper to taste
- 1/2 cup sour cream (optional)
Instructions
- Preheat oven to 375 degrees. Pour a thin layer of water in a baking dish or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
- Melt the butter in a large pot over medium heat.
- Add the onion, leek and garlic, and sauté for a few minutes, until tender.
- Pour the chicken broth into the pot.
- Add the apple and bring to a boil. Cook for about 20 minutes, or until soft.
- Add the squash and mash with the apple until chunks are small.
- Use a hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
- Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half and half cream. Heat through, but do not boil.
- Ladle into bowls and top with a dollop of sour cream.
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