butternut squash soup with cornbread

How To Make butternut squash soup with cornbread

• Step 1
  Cut the squash in the middle, separating the neck from the round. Cut off the ends and discard them. Cut each portion in half lengthwise. Scoop the pulp and seeds from the round portion and discard them.
• Step 2
  Peel the skin from the squash with a paring knife or vegetable peeler and discard. Cut the squash into small cubes. Place them into a 3-quart pot.
• Step 3
  Peel and core the apple and slice it thinly. Add it to the squash in the pot.
• Step 4
  Add the broth to the pot. Add the salt to the pot.
• Step 5
  Place the pot on the stove top burner. Turn the heat to medium-high. Bring the pot to a boil. Reduce the heat to medium-low and cover with a lid. Simmer for 40-45 minutes. Stir and re-cover after 20 minutes. Add stock or water if needed.
• Step 6
  Test the squash by pricking it with a fork. It should be very tender. If it is not tender all the way through. Then continue cooking for ten more minutes with the lid on and test again.
• Step 7
  Once the squash is tender, turn off the heat and add the cloves and butter. Then use an immersion blender to cream the soup mixture. You can blend it in a blender or food processor, or even use a potato masher.
• Step 8
  Return the pot to the heat on medium. Add the heavy cream. Stir till smooth and heated through. Serve warm.
• Step 9
  I like serving it with cornbread. One cup is a serving. If the soup is too thick for your liking, add more chicken stock or water. Stir and heat through. If you get it too thin, you can stir in some dried potato flakes one tablespoon at a time. Taste for salt. If you don't like cloves, don't add them. You can try a pinch of nutmeg instead, or leave the spice out. I prefer the clove.
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