Soup season. It's upon us, in spite of the date. The cool early fall has led me today to the first hot soup of the season: butternut squash soup.
OK, so this won't really be at peak until about Oct. 15 when the staymen apples come in fully, but I'm substituting Granny Smiths for their tartness and settling for second best. When the staymens are ready the soup will make you cry with joy.
Here's the recipe:
2 butternut squash
4 tart apples
1/4 cup of onions
3 tablespoons olive oil (the good stuff, Spanish is best if you can get it)
3 tablespoons of butter
Quart of chicken stock
Cup of heavy cream (or a block of cream cheese if you're adventurous)
Package of pumpkin seeds
Nutmeg
Halve the squash and take out the seeds. Core the apples. Bake at 350 degrees until soft (about a hour for the squash, 1/2 hour for the apples)
Carmalize the onions in the olive oil (about half an hour on medium/low heat). Put the cooked squash and apples in a blender with the onions and create a creamy mixture. Pour into the hot chicken stock and blend well. Pour in the cream or cream cheese and heat for about 10 minutes.
Sprinkle a little nutmeg and a few pumpkin seeds on top and serve. Listen for Mmmmmmmms.
(Photo: chow.com)
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