Butternut Squash Soup
Rated 5.0 stars by 1 users
Author:
Emeril
Servings
6
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Ingredients
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3 tbsp. unsalted butter
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2 tbsp. olive oil
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1 onion, peeled and diced
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1 carrot, peeled and diced
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1 butternut squash, large chunks
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2 apples, cored and chopped
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3 cups chicken stock
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1 cup apple cider
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1 tsp. cinnamon
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2 sage leaves
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1 tsp. sea salt
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½ tsp. fresh ground
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½ cup heavy cream
Directions
In a medium pot on medium heat add the melt the butter with the olive oil.
Add onion and carrot and cook for about 4 minutes until tender covered with a lid.
Add the butternut squash and apples cover the pot and cook for about 10 minutes until soft enough to poke with a fork.
Add the stock, cider, cinnamon, sage, salt, and pepper to the pot and cook for 30 minutes on a simmer.
When done, add cream. Allow to cool completely before adding to the pitcher and blending.
Press Power button, set to Speed 4 using the +/- and press Start.
When smooth remove, pour into a pot and reheat.