Butternut Squash and Apple Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, coarsely chopped
- 1 medium butternut squash, peeled, seeded and cubed
- 4 cups cored and chopped favorite apples
- 4 carrots, peeled and chopped
- 1 quart chicken stock
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
- 1/2 cup walnut halves
- 4 ounces Cypress Grove Herbs de Humboldt goat cheese, crumbled into 1/4-inch pieces
Directions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and cook until translucent, about 3 minutes.
- Add the squash, apples, carrots, stock and cinnamon and bring to a boil, stirring occasionally.
- Reduce heat to low, cover the pot, and simmer until the vegetables are soft when pierced with a fork, 20 to 30 minutes.
- Ladle the vegetables and half of the broth into a blender or food processor.
- Puree until very smooth. Return soup to the pot and stir in the remaining broth, one ladleful at a time, until you reach the desired consistency.
- Season well with salt and pepper.
Serving Suggestion
To serve, place a few walnuts in the center of a soup bowl. Shingle 2 slices of goat cheese on top of the walnuts and, using a measuring cup, pour the soup around the goat cheese. The idea is to have the goat cheese visible atop the soup.
Serves 6
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