This savory soup recipe yields 1 gallon.
1 1/2 quart chicken stock
2 lb. butternut squash- peeled/seeded, cut in 2″ pieces
2 each granny smith apples- peeled/seeded, cut in 2″ pieces
1 onion- chopped
2 shallot- chopped
1 teaspoon rosemary- chopped
1 teaspoon thyme- chopped
1/2 cup half & half
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat chicken stock until simmering. Add squash, apples, onions, shallots, herbs. Simmer covered for 30 minutes until all vegetables are soft/tender. Puree in blender. Return to pot and add half & half. Add salt and pepper. Simmer for 5 minutes and taste for seasoning.
Herb Creme Fraiche:
8 ounces sour cream
6 tablespoon herbs of your choice- chopped
2 teaspoon lemon zest
Combine all ingredients & mix well. Season with salt & pepper.
Serve soup in bowl and garnish with herb creme fraiche.
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