Prep Time: 30 minutes
Cook Time: 1 hour
Yields: About 2 quarts
A slightly different take on classic butternut squash soup.
- 2 lbs butternut squash, cleaned and in large dice
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celeriac
- 1 large, tart apple (not Granny Smith, wrong texture), peeled and diced
- 1/2 cup half and half
- Bleu cheese of choice
- 2 tbsp butter (Vegetable oil is healthier but the effect on taste is uncertain.)
- 1/4 cup white wine (I recommend dry)
- 1 tbsp honey
2. Add the squash and turn up the heat to gently brown the squash. If the squash starts to brown too quickly, turn the heat down and immediately add a little of the wine to deglaze and cool the bottom. Once the squash is a medium amber color, deglaze with the white wine and cook until the pan is dry.
3. Add just enough water to cover the vegetables and simmer for about 20 minutes, or until the squash is tender enough to easily slide a knife into it.
5. Turn off the heat and allow to cool for a few minutes. Blend THOROUGHLY in either a countertop blender or with an immersion blender. Pass through a chinois if desired. Stir in the half and half. Taste for seasoning and add salt as necessary.
6. Garnish with bleu cheese crumbles. Additional garnishes could be chive oil, croutons or pieces of apple.