Butternut Squash Soup
With its sweet, earthy taste, butternut squash soup is a favorite for Thanksgiving. You can also prepare the soup in a slow cooker, which helps to deepen and meld the flavors.
1 Tbs. unsalted butter
1 yellow onion, thinly sliced
4 cups butternut squash puree*
1 Granny Smith apple, peeled, cored and
thinly sliced, I've also used applesauce in a pinch
1 can (14.5 oz) chicken broth
2 small bay leaves
1 tsp. salt, plus more, to taste
1/2 cup cream or milk
1/4 tsp. ground coriander (optional)
1/4 tsp. grated peeled fresh ginger (optional)
8 baguette slices, each 1/2 inch thick,
lightly brushed with olive oil and toasted
until golden brown
Freshly ground pepper, to taste
Peel and cube one large or two medium sized squash. Combine squash and 1 cup broth in a microwave safe bowl and cook on high for 20 minutes. Puree squash in a blender.
In a dutch oven over medium heat, melt the butter. Add the onion and cook until soft, about 10 minutes. Add the squash puree, apple, remaining broth, bay leaves and the 1 tsp. salt to the and stir to combine. Cover and simmer for 30 minutes. Remove the bay leaves and discard. Add the cream/milk. Using a stick blender/mixer, puree the soup directly until smooth. Stir in the coriander and ginger. Ladle the soup into warmed soup bowls, garnish each with a toasted baguette slice, and season the slices with salt and pepper. Serve immediately.