Don’t be worried about the cook or prep times, it takes awhile for the squash to cook and become tender. This is absolutely delicious. This is a simple and yet elegant soup that captures so many of the classic tastes of fall.
Servings: 6-8Prep Time: 15 minutes Cook Time: 25-35 minutes
1 lb. butternut squash, peeled and cut into chunks
1/2 cup heavy cream
1/2 cup apple cider
1 1/4 tsp cinnamon
4oz unsalted butter
1/4 cup Vermont maple syrup
1 medium onion, diced
1/4 tsp nutmeg
** Optional 4-6 tart apples or 1 cup of applesauce
Boil onion and squash in lightly salted water, until just tender. Drain well and quickly puree together with butter, cream, maple syrup, apple cider, cinnamon and nutmeg. Adjust seasoning to taste. Heat thoroughly and serve.
If you would like to add apples, simply add 4-6 peeled, cored and chopped apples (preferably Granny Smith) to the squash cooking pot, and proceed with the recipe. Or do what I did and just add applesauce while pureeing the squash and onion.
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