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onion butternut squash apples chicken broth honey thyme basil sage fresh ground pepper sour cream brandy parsley sprigs
Viewed: 33 - Published at: 9 years agoIngredients
- 1 large onion, chopped
- 2 medium butternut squash, peeled, seeded and cut into 2-inch chunks
- 2 (20 oz.) or Granny Smith apples, peeled and quartered
- 1 pt. half and half
- 3 to 4 c. chicken broth
- 1 Tbsp. honey
- 1/2 tsp. thyme
- 1/2 tsp. basil
- 1/4 tsp. sage
- fresh ground pepper
- 4 oz. sour cream
- 1 Tbsp. brandy
- fresh parsley sprigs
Method
- In large, heavy pot, "sweat" onion, covered, over low heat, until soft.
- Stir in squash, apples and 3 cups of chicken broth. Cook, covered, over low heat until squash and apples are soft. Remove from heat.
- Puree in small batches in food processor or blender.
- Return to pot.
- Add the 1 pint half and half.
- Add additional chicken broth if necessary to achieve consistency of thick cream soup.
- Season with honey, herbs and pepper.
- Simmer on low.
- Combine sour cream and brandy.
- Ladle soup into bowls and garnish with brandy, sour cream and parsley sprigs.
