2009 Award-Winning Recipe!
2 2 1/2 to 3 pound butternut squash
(to yield 80 ounces cubed butternut squash)
6 Granny Smith applies, peeled, cored and cubed
8 cups chicken broth
3 cinnamon sticks
2 cups heavy cream
10 tablespoons unsalted butter
4 tablespoons maple syrup
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
Karen Burroughs * Ashton, Maryland
A second-time top award winner, Karen told us that this signature soup of hers was just fabulous, and it is. An avid gardener, American antique specialist and animal lover, Karenís cooking is inspired by special weekend getaways to fine seasonal restaurants and quaint inns with her husband Gary and friends.
Butternut Squash Granny Apple Soup
Combine the cubed butternut squash, cubed apples, chicken broth and cinnamon stocks in a large soup pot. Bring to a boil. Turn heat to medium-low and simmer for 30 minutes until the squash and apples are fork-tender. Discard the cinnamon sticks. In batches, puree the chicken broth, squash and apples in a blender until smooth. Pour into another soup pot.
Add the butter, cream, maple syrup, salt, nutmeg and ginger to the soup. Simmer over low heat for an hour. Serve piping hot. Serves 10.
(So sorry: the computer hiccuped and deleted the reference in our
printed catalog about when the cream should be added to the soup.)