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Maple Apple Squash Soup
The best flavors of fall are blended into this soup, and it makes the perfect starter for any holiday meal. The soup can be made several days in advance, making it easy on the cook. Leftover soup is also fantastic with leftover turkey sandwiches for a quick lunch before shopping on the day after Thanksgiving.
1 pound butternut squash, peeled and cubed
1/2 cup butter, divided
4 tablespoons real maple syrup (not maple flavored syrup)
3 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
3 tablespoons flour
2 cups chicken stock or broth
2 cups unsweetened apple sauce
1 cup coarsely chopped tart apples
2 cups light cream
salt and white pepper to taste
Steam, microwave, or boil the squash until tender. Mash the squash with 4 tablespoons of the butter, maple syrup, brown sugar, cinnamon, and ginger. Melt the remaining butter in a large pot over medium heat. Add the flour and cook for 3 minutes, stirring well. Add the chicken stock. Cook and stir for a few more minutes until the soup has thickened. Add the squash mixture, applesauce, and apples. Continue to cook until the soup is thoroughly heated, stirring frequently. Once warmed, stir in the cream and heat until the soup just starts to bubble. Remove from the heat. Cool and refrigerate for at least 12 hours and up to three days. Reheat over medium heat until warmed through. Taste and adjust seasonings.
Makes 8 servings.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Cooling Time: 12 hours
Total Time: 50 minutes, plus 12 hours cooling time
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