RCP: Butternut Squash and Apple Soup.

We had a miserable summer for most of our high value vegetables, especially tomatoes, but for some reason the squash was wonderful. I found this recipe a couple years ago, and make it several times a year. I vary a number of the ingredients but this is the my starting version, which I found, together with the introductory paragraph which cheers me up every time I read the recipe. Don't really know why, but it strikes a funny chord in my brain.

Butternut Squash and Apple Soup

My husband brought this recipe back from New York several years ago. He had the honor of working at the home of Annemarie Huste, Personal Chef to Billy Rose and Jacqueline Kennedy Onnasis. She served him this soup one afternoon and graciously gave him the recipe for his new wife. I have been making it ever since. The whole family looks forward to "soup night" when this one is on the menu. Terry Heer.

6-8 servings -- freezes well.

Ingredients:

1 small butternut squash (about 1 pound)
3 tart green apples
1 medium onion
1/4 teaspoon rosemary
1/4 teaspoon marjoram
1 1/2 quart chicken stock
2 slices white bread
salt and pepper
1/4 cup heavy cream
1 tablespoon parsley, freshly chopped

Technique:

Cut butternut squash in half, peel and seed.
Peel, core and coarsly chop the apples.
Peel the onion and coarsly chop.
Combine all these ingredients with the other ingredients except the cream and parsley.
Bring to a boil and simmer for 45 minutes.
Puree the soup in a blender until smooth.
Return the soup to the saucepan and bring to a boil, then reduce the heat.
Just before serving, add the heavy cream.
Serve hot with a sprinkle of fresh chopped parsley on top.
-Can also be served cold.]

Bob,

sounds like a terrific recipe! I love butternut squash soup, but always wish it had a little more sweetness to offset the sometimes salty base. I think the apples will accomplish that...I never thought to use them with butternut squash. I can't wait to try this one...thanks for posting it.

I have had a similar soup before. YUM! Butternut squash anything is just delightful. Especially gallettes with sage and fontina.

rwj

The chef at my workplace makes a version of this that rocks! I love the addition of the apples. Thanks for posting it, Bob.

You know, I would think that a Butternut Squash and Apple Gallette would be nice. Imagine sliced apples on top of the smooth squash. Any thoughts on this?

rwj

Great soup recipe, Bob ! And Cowboy, I was thinking how nice the combo of squash (we call it butternut pumpkin) and apples would be with roast lamb...

Celia, BTDT and it rocks!

rwj

I've done several variations on this and have yet to find a clear winner--all have been good. Thanks for the reminder so we can fix it again soon.

I must have had something like this in mind the other evening when we fixed mashed sweet potatoes and I threw in a chopped apple to the boiling water about halfway through. An excellent addition to the final flavor.