Happy November! While this year seems to have gone by in a blink we are thrilled that the holidays will soon be upon us, marking the time for family, friends and lots of food! If you’re seeking a new dish to add to your Thanksgiving lineup or holiday dinner party menu, our chefs have shared the perfect seasonal soup: Butternut Squash with Apple. This soup is a favorite amongst Shore Lodge diners as it deliciously blends the flavors of fall into creamy perfection (that doesn’t actually include cream). Enjoy!
Butternut Squash and Apple Soup
1 Butternut Squash, roasted and peeled
2 Green Apples, peeled, cored and diced
1/2 Onion, sliced
1//2 cup Brown Sugar
1/4 cup Brandy
8 cups Chicken Stock
2 Sage Leaves, minced
1/4 cup Butter
1/4 tablesoon Chili Powder
1/4 teaspoon Cayenne Pepper
3/4 tablespoon Salt
1/4 tablespoon White Pepper
In a large stockpot over medium heat, sauté onions and apples till caramelized, about 15-20 minutes. Add butternut squash and brown sugar and continue to cook for 10 more minutes. Add brandy and reduce. Add chicken stock and bring to a boil, reduce to a simmer. Add all remaining ingredients, except salt and pepper, and simmer for 30 minutes. Puree soup and season with salt and pepper. Strain through large sieve china cap before serving or storing.