Let’s talk about the butternut. I thought about it. And I get it.
Butter. Nut. Have you ever thought about the key flavor components in a butternut squash? Okay obviously it tastes like squash, that warm ever so slightly pumpkin taste – but the next time you have butternut squash, just listen to your taste buds. It should have a silky texture, faintly nutty, rich and buttery flavor.
Butternut. I appreciate when things like that happen. I mean, when you eat an artichoke, do you say “Man, this tastes like an artful choke?” No, because what the eff does that taste like?
So butternut really lends itself to purees and soups, due to its silky nature and mild flavor. It’s like a blank canvas of flavor.
And any chance to paint a culinary canvas my friends, any chance and I’ll take it! This soup is perfect for a cool winter day.
Best served with sweat pants, 3 hours of HGTV’s Dear Genevieve, and a Michael Ruhlman book…
Butternut Squash and Apple Soup
inspired by mother’s best comfort food magazine.
1 Peeled, Seeded, and Diced Butternut Squash
3 Green Apples, Peeled, Cored and Diced
1 Cinnamon Stick
2 Teaspoons Minced Ginger
6 Cups Chicken Stock
4 Tablespoons Butter
½ Cup Maple Syrup
1/8 Teaspoon Nutmeg
4 Cups Half and Half
2 ½ Teaspoons Salt
1 Teaspoon Pepper
Mascarpone , for serving
In your Dutch, combine the squash, apples, cinnamon stick, ginger, and stock and bring to a boil.
Lower the heat to a simmer and cover to cook for 30 minutes, until the contents are very soft. Remove the pot from the heat and the cinnamon stick from the broth. Add the butter, maple syrup, nutmeg, half and half, salt and pepper, and puree in batches in your food processor.
Pass the pureed soup through a fine mesh sieve to catch any remaining solids.
Put the soup back in your dutch and continue to cook for 5 minutes to combine all the flavors. Serve with a spoonful of mascarpone.