Prep time:
Cook time:
Total time:
Serves: 6-8
This soup is a crowd pleaser. I've even had the pleasure of being served this recipe at my bookclub! The apple gives a nice twang and bit of sweetness. It pairs well with our Garnacha and Monastrell.
Ingredients
- 1 onion chopped
- 1 celery stick chopped
- 1 carrot chopped
- 3 T butter + 1 T olive oil
- 1 butternut squash (or other squash), peeled, cored and chopped
- 1 granny smith apple, peeled, cored and chopped
- 6 cups chicken broth
- 1 T smoked paprika
- salt & pepper to taste
Instructions
- In heavy bottomed pot, saute onion, celery and carrot in butter and oil until soft and fragrant
- Add squash, apple and broth. Bring to boil and turn heat down to simmer for 40 minutes.
- Use a stick blender to puree.
- Add paprika and s&p to taste.
- Heat oven to 400 F. put 1-2" mounds of grated parmesan on silicone baking sheet. bake for 5 minutes then take out and cool.
Notes
Serving Idea:
Serve soup with a dollop of creme fraiche or yogurt, a sprinkle of smoked paprika and a parmesan chip.
Serve soup with a dollop of creme fraiche or yogurt, a sprinkle of smoked paprika and a parmesan chip.
This beautiful ceramic bowls were hand made by, Pili, my talented mother-in-law!
