Sharon's Recipes

NOVEMBER: Butternut and Apple Soup


1 stick of butter
1/2 cup of vegetable oil
5 lbs butternut squash
4 large granny smith apples
2 large cortland or romes
4 large onions ( 1 lb approx. )
1 large can of chicken stock ( 4 cups )
4 cups of fresh cider
4 cups of water
Fresh Rosemary, Thyme, winter savory ( this one is optional )
Salt and Pepper to taste
1 cup of heavy cream, also optional depending on your current diet.

Peel and seed squash and apples. Cut in Chunks. Slice onions.

Melt Butter and oil in stock pot. Add onions and saute until golden. Add squash and apples, stir, cover pot with a sheet of waxed paper and a lid and sweat for 10 minutes on low to medium heat.. Remove waxed paper, add rest of ingredients and cook until tender. Puree until smooth either with an immersion blender or in the cuisinart bowl.

Add cream to taste and serve with Pears With Zinfandel, if desired.


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