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A Real Estate Newsletter for my Clients and Friends |
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Mountain Dining In Apple-Butternut Squash Delicious on a cold winter night! |
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The butternut squash soup you buy at restaurants may taste good. However, they almost always load the soup down with heavy cream and ample salt, forcing you to choose between flavor and your waistline. This butternut squash soup uses the flavor of fresh apples pureed with the butternut squash to envelope your taste buds with delicious succulent flavor using only a hint of salt and barely a touch of half and half!
To further enhance the flavor, fresh apple cider is added to the soup. All of these modifications makes this soup light tasting, simple to make, nutritious and delicious!
Ingredients:
2 tablespoons butter, at room temperature 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 1 medium carrot, peeled and chopped into 1/2-inch pieces 3 cloves garlic, minced 1 granny smith apple, peeled and chopped 3 1/2 pounds butternut squash, peeled, seeds removed, and cut into 3/4-inch pieces (about 7 to 8 cups) 1 quart low-sodium chicken stock (70 milligrams/cup salt content) 1 cup of fresh apple cider 1 chopped fresh sage leaf 5/8 teaspoon of nutmeg 1/4 teaspoon of cinnamon 5/8 teaspoon of ginger 1 tablespoon of dark brown sugar 1/4 cup of half and half Kosher salt and freshly ground black pepper to taste (about 1/8 teaspoon each). |
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Preparation:
Step 1: · In an 8 quart stockpot, add the olive oil and butter and melt together over medium high heat. · Dice the carrot, onion, garlic and granny smith apple. Add the onion, carrot salt and pepper to the stockpot and cook until the onion is soft, about 5 minutes. · Stir in the garlic and cook until aromatic, about 30 seconds. · Add the squash and the chicken stock. · Bring the mixture to a boil and add the sage. · Turn down the heat to low and simmer until the vegetables are tender, about 20 minutes. Then turn off the heat. · Using an immersion blender, blend the mixture until smooth and thick. · Serve and enjoy the delicious soup! |
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John Williamson 530-412-1356
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California Realtor® license 01490822 Nevada Realtor® license S0167613 |
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Lots of vegetables and nutrition in this soup! |
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To peel the butternut squash, cut it across into manageable pieces. Next stand the pieces on a flat end and trim off the skin with a sharp knife. |
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Heat the vegetables in an 8 quart pot until the onion is soft, about 5 minutes. |
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Use an immersion blender to puree the soup. This is an inexpensive and handy cooking tool to own. |
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Enjoy the butternut and apple soup with a cup of hot apple cider and a cinnamon stick! |
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Resort and Second Home Property Specialist |
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11500 Donner Pass Road Truckee, CA 96161 |
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Accredited Buyer Representative |
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All content Copyrighted © John Williamson 2011. All rights reserved. Contact John Williamson and obtain written permission before using or reproducing any material contained on this site. |