Cream Of Butternut Soup
3 mediumbutternut squash, halved and seeds removed
3 - 4 Tbspbutter
1 largediced onion
1/4 tspeach - ground clove and ground nutmeg
1 1/4 tspcinnamon
6 cchicken stock- homemade is best
3bay leaves & 4 sprigs thyme - wrapped in cheesecloth
2 capple juice
salt& pepper to taste
How to Make Cream Of Butternut Soup
- Preheat oven to 375 degree F.
On a sheet pan, place prepared butternut halves, cut side up on pan...can rub with some butter for some added browning. Bake for about 30 minutes or until fork tender. Remove from oven and let cool.
Place bay leaves and thyme in a piece of cheese cloth and tie. Will use later or can just add them to soup and strain them out later.
- Place a large dutch oven on burner and turn heat to med - high. Melt butter and add garlic, saute until golden, but not burnt. Add the onions and saute until starting to brown. Add in the cinnamon, cloves and nutmeg. As soon as onion browns, add honey and continue to caramelize.
With a spoon, remove squash from skin, and add to the onion mixture, blend together well and then add the brandy. Allow brandy to reduce some.
Next, add broth, apple juice and bouquet of thyme and bay leaves.
Simmer for 30 minutes. Remove the bouquet and remove soup from stove and cool.
- Once cool, place soup in blender to smooth...or can use food processor. May need to do this in a few separate portions. Add back to the pan and fold in the cream. Reheat and serve hot...enjoy with bacon crumbles, croutons, cheese or whatever you'd normally serve with a cream based soup...I just sprinkled with some finely chopped bacon.