Tuesday, 19 October 2010
I had some leftover squash and decided to make a warm fall soup.It just so happened a friend of Mom's had just given me her recipe.Thanks to Pat.. this recipe has nice touches one is the maple syrup as well as sage and cinnamon......
2 med butternut squash[or 2 pkgs of frozen cooked squash]or what ever squash one has.
1 onion [ chopped]
2 apples[or pears]--peeled and chopped
1/4 cup butter
900 ml chicken broth[one container]
1 cup 18% cream[ I used milk ]
1/4 tsp sage,1/4 tsp cinnamon,salt and pepper to taste
3 Tbsp maple syrup.
Cook squash as you as usual and mash or use frozen-thaw---Set prepared squash aside.
In large saucepan melt butter,add onion and apple,stir often until onion softens[approx 5 mins].Add broth,squash,sage ,cinnamon,S&P and maple syrup.
Cover and bring to boil,reduce heat to med-low &simmer covered,stirring often for 20 mins.
Let soup cool then add to blender 1/3 at a time to puree.
Put soup back into pot add cream reheat for 5 minutes.
A dollop of sour cream on top when served dresses it up.
Soup will last 5 days in refrig or 3 mons in freezer.
I can highly recommend trying this soup.