Butternut Squash and Apple Soup

Name: Butternut Squash and Apple Soup
Yield: serves 4
Ingredients: 2 tablespoons unsalted butter; 1 cup chopped yellow onion; 1/2 cup sliced celery stalks and leaves; 1 large butternut squash, peeled and cut into cubes; 1 small apple, peeled, cored, and cut into chunks; 6 cups chicken stock (page 91) or water; 2 cinnamon sticks; 6 whole cloves; 6 allspice berries; Salt and freshly ground black pepper; Chopped fresh chives, for garnish; Sour cream, for garnish

December 9, 2011

Apples were one of the first tree crops to be planted in America and were originally used to make hard cider. The flavor of this soup is predominantly of squash with just a hint of apple for extra sweetness and a touch of acidity.

Cooks' Note

Suggested Beverage: An un-oaked Chardonnay or a Gewürztraminer.

Recipe notes

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