Butternut Squash Soup
Emeril
6
-
Ingredients
3 tbsp. unsalted butter
2 tbsp. olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
1 butternut squash, large chunks
2 apples, cored and chopped
3 cups chicken stock
1 cup apple cider
1 tsp. cinnamon
2 sage leaves
1 tsp. sea salt
½ tsp. fresh ground
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.