
Butternut Squash Soup
2014-08-13 04:01:26

A Thanksgiving Favorite
The Soup
- 6 cups butternut squash, cubed
- 2 apples, quartered
- 1 large onion, quartered
- 2 shallots, finely quartered
- 2 carrots, chopped
- 4 leeks, chopped
- 1 clove garlic, minced
- 12 cups of homemade chicken broth (unsalted)
- 2 teaspoons pink Himalayan salt (omit if broth is already salted)
- 2 Tablespoons coconut or olive oil
- 3 Tablespoons grass fed butter
- 1/2 cup heavy cream (optional for a richer soup)
The Topping
- 1 apple, diced
- 1/2 onion, diced
- 8 oz. mushrooms, finely chopped
- A sprinkle of chives (fresh or dried)
The Soup
- Preheat the oven to 450 degrees
- Peel the squash and cut into 1" cubes
- Quarter apples, onions and shallots
- Roughly chop carrots and leeks
- Leave the garlic whole
- Put squash, apples, onions, shallots, carrots, leeks and garlic onto a cookie sheet lined with parchment paper
- Toss with olive oil, salt and pepper
- Bake for 15 to 20 min
- Use reserved chicken broth from a previous soup. Add the roasted vegetable mix to the broth
- Simmer for 30 minutes
- Purée in a food processor then return pureed soup to the stovetop
- Add the butter and simmer for 20 minutes
- Option: Add the cream while warming up immediately before serving. Cream can be drizzled over top for that gourmet effect
The Topping
- Prepare the onions, mushrooms and apples
- Sauté in that order; cooking the onions first and adding the rest about 2-3 minutes after one another
- Sauté until lightly browned
- Add salt and pepper to taste
Notes
- Top the soup with the topping and garnish with fresh chives.
- Serve as a starter or as a meal.
- This soup goes great with stuffed mushrooms
The Keyes Ingredients https://thekeyesingredients.com/