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GON Reader Recipes
This Month’s Featured Recipe
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Butternut Squash Soup
posted by TinaTina
Ingredients
•
2 medium butternut squash
•
1 onion
•
1 royal gala or pink lady apple
•
1/4 cup (50 mL) butter
•
900-mL carton chicken broth
•
1 cup (250 mL) whipping cream or sour cream
•
1/2 tsp (2 mL) dried sage leaves, crumbled
•
Generous pinches nutmeg, cinnamon and salt
•
3 tbsp (45 mL) maple syrup
Directions
1.
Peel squash. (Microwaving one whole squash at a time, on high for
2 min. makes peeling easier.) Cut in half and discard seeds. Chop
into small pieces. Finely chop onion. Peel apple, then thinly slice.
2.
In a large saucepan, melt butter over medium heat. Add onion and
apple. Stir often, until onion begins to soften, 5 min. Add broth,
cream, squash, sage, cinnamon and salt. Cover and bring to a boil.
Reduce heat to medium-low. Simmer, covered and stirring often
until squash is very tender, from 20 to 25 min.
3.
Ladle about 1/3 of soup into a blender. Whirl until puréed. Pour
through a sieve, using the back of a ladle to press soup into a large
bowl. Repeat with remaining soup. Pour strained soup back into
saucepan and set over medium heat. Stir in maple syrup and add
more broth or water if it needs to be thinned. Stir until hot.
4.
Ladle into bowls and top with a generous dollop of whipped cream
or sour cream and slivers of apple, if you wish. Soup will keep well,
covered and refrigerated, up to 5 days or freeze up to 3 months.
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