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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 10 |
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I've served this wonderful soup to family as well as company. It's especially good to serve in the cooler fall months. â Kristin Arnett, Elkhorn, Wisconsin Ingredients:
3-1/2 pounds butternut squash, peeled, seeded and cubed |
1 cup sliced carrots |
1 medium tart apple, peeled and chopped |
1/2 cup chopped shallots |
2 tablespoons olive oil |
3 large tomatoes, seeded and chopped |
4 cups chicken broth |
1-1/4 cups half-and-half cream |
1-1/2 teaspoons salt |
1/4 teaspoon cayenne pepper |
3/4 cup frozen corn, thawed |
2 tablespoons minced chives |
sour cream and additional chives, optional |
Directions:
1. In a large bowl, toss the squash, carrots, apple, shallots and oil. Transfer to a large roasting pan.
2. Bake, uncovered, at 400° for 1 hour or until browned and tender, stirring twice. Cool slightly. Place in a food processor; cover and process until almost smooth.
3. In a Dutch oven or soup kettle, cook tomatoes over medium heat for 5 minutes. Add the pureed vegetables, broth, cream, salt and cayenne; heat through (do not boil). Stir in corn and chives. Garnish servings with sour cream and chives if desired. Yield: 10 servings.
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