Recipe: Butternut Squash and Apple Soup

Perfect make-ahead-of-time recipe for your Thanksgiving feast

By Annie Thomas, AKT Nourish

This soup recipe may be made up to five days ahead of time and stored in the refrigerator, or may be frozen for up to three months (since it does not contain cream) and defrosted the day of use.

Ingredients

2 tablespoons butter

2 tablespoons olive oil

4 cups chopped yellow onion (approximately 3 large onions)

5 pounds peeled, seeded, cut butternut squash (about 2 inch chunks).

4 sweet apples (gala or mcIntosh) peeled, cored, cut into large chunks

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 cinnamon stick

2 cups apple cider

2 cups low-sodium vegetable stock

Directions

Step One: Warm butter and oil in large stockpot on low heat.

Step Two: Add onions and gently sweat them on low heat until translucent and tender.

Step Three: Place apples on a cookie sheet and roast in 350 degree oven for 30 minutes, or until they begin to caramelize and turn golden brown. Turn or flip the apples halfway through.

Step Four: Add squash, apples, cider, stock, cinnamon stick, and seasonings to stockpot.

Step Five: Simmer gently – start on high and lower heat to medium temperature – for 45 minutes or until squash and apples are very soft.

Step Six: Carefully ladle into a heavy-duty blender or processor (i.e. Vitamix or Blendtec) and puree in batches. The soup should be quite thick. Adjust with the addition of more apple cider if necessary.

Step Seven: Adjust the seasoning to your preference and serve, or store for later use (once soup has cooled to room temperature).

Note: If soup is prepared ahead of time and you reheat it, it needs to be on low temperatures as it is a thick consistency and may burn easily. Best advice for reheating is to frequently stir to prevent burning.

About the Chef:

Annie Thomas is the chef/owner of AKT Nourish in historic Haymarket. Nourish is in its fifth year as one of the area’s only scratch kitchens. Before opening her first restaurant, Annie was a personal chef and art instructor. She is most thankful for her husband, four sons, her family, nine grandchildren, and her Nourish staff. The AKT Nourish staff is always available to prepare these or other recipes for holiday gatherings, whether it’s a dinner for 50 or a dish to bring to the office potluck. Call us at 703-754-6170 or email us at annieskitchentable@gmail.com. You may also find more information on our website www.annieskitchentable.com.

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