Spicy Butternut Squash and Apple Soup featuring New Orleans seasoning

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Butternut squash and apple soup is often to sweet for me. I created this recipe with a  little extra bite! This soup makes a wonderful first course for entertaining. It’s spicy, but not too spicy. An alternative garnish to sour cream and toasted pinenuts is croutons. 

Ingredients

2 tablespoons New Orleans
2 large butternut squash peeled and cut into 2 inch chunks
3 carrots, grated
2 medium onions chopped
3 McIntosh apples, peeled and cut into 1 inch pieces
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon salt
48 oz chicken stock, divided
2 tablespoons Calvados (apple brandy)
1/2 cup dry white wine
1/2 cup pine nuts, divided
sour cream for garnish

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
45 minutes
Cook Time: 
10 minutes
Total Time: 
55 minutes
Serving size: 
6 as an entrée, 8 as an appetizer

Directions

1. Place the squash in a large sauce pan with enough water to cover and bring to a low boil. Cook until soft, about 15 minutes. Drain and set aside.
2. In a large skillet over medium heat, add the butter and olive oil. Add in the carrots, onions, New Orleans, salt, and 1/4 cup of the pine nuts. Sauté for 5 minutes.
3. Add the apples and sauté for 3 minutes.
4. Add 15oz chicken stock and the Calvados. Bring to a boil for 2 minutes, then remove from heat.
5. Add in the cooked squash.
6. Transfer the mixture in batches to a blender or a food processor to puree.
7. Place the thick puree in a large sauce pan. Add the remaining chicken stock and the white wine; bring the soup back to a low simmer for 10 minutes.
8. Meanwhile, toast the remainig 1/4 cup of pine nuts in an ungreased skillet over medium-high heat, stirring constantly for 2 to 3 minutes.
9. If desired, garnish the soup with a spoonful of sour cream and a teaspoon of the toasted pine nuts.

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Recipe Tip:
To make a vegetarian soup, swap out the chicken stock for vegetable stock. For a vegan soup, replace the stock and the butter with olive oil.

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