Butternut Squash & Sweet Potato Soup

Ingredients

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  3 tablespoons unsalted butter

  
  


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  2 cups roughly chopped yellow onions

  
  


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  2 pounds cut & peeled butternut squash(small chunks)

  
  


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  2 medium sweet potatoes, peeled and cut into 1-inch chunks (about 1-1/2 pounds before peeling)

  
  


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  8 cups chicken broth

  
  


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  1-1/2 teaspoons salt

  
  


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  1/2 teaspoon ground black pepper

  
  


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  1 tart yet sweet apple, such as Fuji or Honeycrisp, cored, peeled and cut into 1/2-inch pieces

  
  


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  3 tablespoons honey

  
  


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  1/2 teaspoon ground cinnamon

  
  


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  1/4 teaspoon ground mace

  
  


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  1/8 teaspoon ground nutmeg

  
  


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  1 cup heavy cream

  
  

Directions

1. 
   

   Melt the butter over medium heat in a large pot. Add onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.

   
   


2. 
   

   Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low; simmer until vegetables are very tender, about 15 minutes. Turn off the heat. Add the diced apple and honey and purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to purée soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.)

   
   

3. 
   

   Stir in the cinnamon, mace, nutmeg, and heavy cream. Bring to a simmer, then taste and adjust the seasoning if necessary. To thicken the soup, simmer over low heat until desired consistency is reached.

   
   


4. 
   

   Note: This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.

   
   


5. 
   

   thicken 3-5 minutes. Add mushrooms to the sauce.

   
   


6. 
   

   Add chicken to skillet and let simmer for 1-2 minutes. Top with crispy bacon and chopped parsley.

   
   

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Reviews 1

Like  Liked JulieB

1

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December 29, 2019
Love this recipe! I think next time I will use a little bit less liquid, it was not as thick as I like.