BUTTERNUT SQUASH & APPLE SOUP WITH MELTED BLUE CHEESE
Provided by Shawn McClain
Categories Soup/Stew Milk/Cream Blender Fruit Roast Sauté Thanksgiving Vegetarian Blue Cheese Apple Butternut Squash Fall Double Boiler
Yield Makes 10 (first-course) servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Place squash cut side down on rimmed one-inch-deep sheet pan. Add 2 cups water and roast until squash is very tender, about 45 minutes. Remove from oven, drain off any remaining water, and let cool.
- Meanwhile, in heavy, 12-quart pot over moderate heat, melt butter. Add onions, garlic, celery, 3 tablespoons salt, and 1 teaspoon pepper and sauté until onions are soft, about 10 minutes. Add apples and sauté until tender, about 3 to 4 minutes. Add apple cider and bring to boil. Reduce heat and simmer uncovered until liquid is reduced by half.
- When squash is cool enough to handle, scoop out flesh and add to soup. Add stock and remaining tablespoon salt, raise heat to high, and bring to boil. Reduce heat and simmer uncovered until all vegetables are tender, about 25 minutes.
- In double boiler over medium heat, heat cheese and heavy cream, stirring occasionally, until melted, about 10 minutes. Keep warm.
- In dry, heavy, 9- to 10-inch cast iron skillet over moderate heat, toast pumpkin seeds, stirring constantly, until puffed and golden, 4 to 5 minutes. Transfer to bowl.
- Working in batches, purée soup in blender until very smooth, then return to pot. Set over moderate heat and return to simmer.
- To serve, ladle hot soup into bowls, drizzle with blue cheese mixture, and sprinkle with toasted pumpkin seeds. Serve immediately.
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Apedaki Christian
[email protected]This soup is my new favorite!
Peter Mbeche
[email protected]This soup is perfect for a party.
Michael Okafor
[email protected]This soup is very rich, so a little goes a long way.
Labib Ahmed
[email protected]This soup is a great way to use up leftover butternut squash.
Tamara Regis
[email protected]This soup is so versatile. I've made it with different types of apples and cheeses, and it always turns out great.
david campo campod
[email protected]I love how easy this soup is to make.
shridhar acharya
[email protected]This soup is perfect for a cold winter day.
That one Gay bixch
[email protected]I'm not usually a fan of butternut squash, but this soup changed my mind.
Light Clips
[email protected]This soup is so creamy and comforting.
Hamza Ahmed
[email protected]I love the sweet and savory flavors in this soup.
Rakib Mim
[email protected]This is my new favorite soup recipe! It's so easy to make and it's always a crowd-pleaser.
Ije Sunday
[email protected]I made this soup for a party and it was a huge hit! Everyone loved the unique flavor combination.
Mirembe Shalom
[email protected]This soup is very rich, so a little goes a long way. I served it with a simple salad and some crusty bread, and it was a perfect meal.
Abduu amann
[email protected]This soup is a great way to use up leftover butternut squash. I always have some leftover after making roasted butternut squash, and this soup is a great way to use it up.
Rayyan Jamal
[email protected]I'm not a fan of blue cheese, so I omitted it from the recipe. The soup was still delicious, but I think it would have been even better with the blue cheese.
Dera Daniel
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the blue cheese adds a touch of luxury.
Peace Isaac
[email protected]I love how versatile this soup is. I've made it with different types of apples and cheeses, and it always turns out delicious.
DOOM POISON
[email protected]This soup was easy to make and turned out great! I used a pre-cut butternut squash to save time, and it still came together in under an hour.
Bwalya Chishimba
[email protected]I'm not usually a fan of butternut squash soup, but this recipe changed my mind. The apples and blue cheese added just the right amount of sweetness and tanginess.
Dylan Ortega
[email protected]This soup was a hit with my family! The butternut squash and apples were a perfect combination, and the melted blue cheese added a delicious savory flavor. I will definitely be making this again.