Butternut Squash and Apple Soup
- 4 T. Butter
- 2 cloves Garlic – minced
- 1 1/2 c. Onion – diced
- 2 Apples – large, peeled and diced (I used a Gala apple
but you can use a tart apple) - 2 c. Carrots – diced
- 2 lbs. Butternut Squash – 1 medium, peeled and diced
- 8 c. Chicken Broth
- Salt – kosher if you have it, to taste
- Pepper – to taste
- 1 T. Worcestershire Sauce
- 3 T. Brown Sugar
- 1 1/2 c. Half and Half
Garnish:
- 1 T. Olive Oil
- 6 slices Prosciutto – cut into thin strips
- 1 Apple – thinly sliced
Prepare garnish – sauté prosciutto in oil and remove from pan. Saute apple in same pan. In a large stock pot, melt butter and add garlic, onion, apple, carrots, and squash. Sauté for 10 minutes. Add stock and bring to a boil. Simmer about 35 minutes until tender. Puree with hand blender or beater. Return to pot and season with salt and pepper, Worcestershire sauce and brown sugar. Add cream and stir. Return to heat and simmer 3 to 5 minutes. Top with prosciutto and apple
Serves 6
Karen Parish, Fleetwood
First Prize – Winter Squash/Pumpkin
2010 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest