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3 tbsp butter 45 mL
1 onion, chopped 1
3 tart apples, peeled, cored and quartered 3
1 butternut squash, peeled, seeded and cut into 1-in/2-cm cubes 1
water
1 cup heavy cream 250 mL
salt and pepper, to taste
whole nutmeg
apple slices, for garnish
Melt butter in a large pot over medium heat. Add onion and cook just until translucent. Add apples and cook, stirring, another 2 minutes. Add squash cubes and cook, stirring, another 2 minutes.
Add water just to cover the squash and apples and simmer until squash is tender, about 25 minutes.
Purée in a food processor, then strain through a fine sieve. Return sieved purée to pot and add cream and salt & pepper. Heat just until hot, but do not boil.
Ladle into bowls and grate fresh nutmeg over top. Garnish soup with thin slices of apple arranged in a fan.
1 onion, chopped 1
3 tart apples, peeled, cored and quartered 3
1 butternut squash, peeled, seeded and cut into 1-in/2-cm cubes 1
water
1 cup heavy cream 250 mL
salt and pepper, to taste
whole nutmeg
apple slices, for garnish
Melt butter in a large pot over medium heat. Add onion and cook just until translucent. Add apples and cook, stirring, another 2 minutes. Add squash cubes and cook, stirring, another 2 minutes.
Add water just to cover the squash and apples and simmer until squash is tender, about 25 minutes.
Purée in a food processor, then strain through a fine sieve. Return sieved purée to pot and add cream and salt & pepper. Heat just until hot, but do not boil.
Ladle into bowls and grate fresh nutmeg over top. Garnish soup with thin slices of apple arranged in a fan.
