With Thanksgiving almost upon us and Christmas just a breath away, I wanted to include a recipe that is simple, tasty and healthy…that is, if you omit the bacon. This soup has many layers of flavors that meld together perfectly. My father-in-law devours it and I recently had someone ask me if it was an old family recipe. I actually found it a few years ago in a magazine so here it is without further ado. Happy Thanksgiving!
Butternut Squash Soup
1 2 1/2-3 pound butternut squash
1/4 cup butter
1 medium onion, chopped
1 large carrot, coarsley chopped
1 stalk celery, coarsley chopped
2 cloves garlic, minced
2 large Braeburn or Gala apples, peeled, cored and chopped
1 48-oz box reduced sodium chicken broth
1 cup apple cider
2 chipotle peppers from can with adobo sauce, coarsely chopped
1/2 cup light sour cream
3 oz smoked Gouda or smoked cheddar cheese finely shredded
Crumbled cooked bacon (optional)
1. Peel, seed and cube butternut squash. In 6 quart Dutch oven melt butter over medium-high heat. Add fresh squash, onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider and chipotle peppers. Bring to a boil, reduce heat. Cover, simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.
2. When slightly cooled, puree in pot using an immersion blender. (Or puree in small batches in a blender; return soup to saucepan.) Blend in sour cream. Heat through. Remove from heat; stir in shredded Gouda until melted. Top with bacon.
To make ahead, simply freeze the soup after it had been blended. You can add the sour cream and Gouda after it is thawed.