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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Nothing is more perfect on a crisp fall day that this soup. I am serving soup shooters as an appetizer for this year's thanksgiving Ingredients:
1 1/4 cups cut and peeled butternut squash |
1 medium onion, peeled and coarsely chopped |
2 celery ribs, coarsely chopped |
2 small red apples, peeled and cut |
1 large parsnip, peeled and cut |
5 cups chicken broth |
4 ounces soft goat cheese chevre cheese |
4 tablespoons olive oil |
1 large sage leaves, chopped or 1/8 teaspoon dried sage |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon cinnamon |
3 tablespoons butter |
1/3 cup real maple syrup |
Directions:
1. a large stock pot, heat olive oil and saute onion and celery until translucent. Add chicken broth, salt, pepper, cinnamon, nutmeg, sage, squash, apples and parsnip. Simmer for 45 minutes or until the squash, apples and parsnip are fork tender. Using a submersion blender puree the soup until smooth or puree in a food processor or blender. Add goat cheese, butter and maple syrup and continue to blend until all have emulsified together. Ladle into a bowl, garnish with chopped or dried sage if desired.
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