Butternut Squash Soup with Smoked Paprika and Parmesan Crisps
 
Prep time
Cook time
Total time
 
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.
Author:
Serves: 6-8
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
  1. In heavy bottomed pot, saute onion, celery and carrot in butter and oil until soft and fragrant
  2. Add squash, apple and broth. Bring to boil and turn heat down to simmer for 40 minutes.
  3. Use a stick blender to puree.
  4. Add paprika and s&p to taste.
  5. 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.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/butternut-squash-soup-with-smoked-paprika-and-parmesan-crisps