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| Cream of Butternut Squash and Apple Soup |
| Cream of Butternut Squash and Apple Soup |
| Sweet butternut squash and tart Granny Smith apples are enriched with cream and saffron in this |
| savory soup. For a sit-down meal, serve the soup as a first course in warmed individual bowls. For |
| a Thanksgiving buffet, present the soup in a warmed tureen so guests can help themselves. |
| Garnish soup with croutons and a pinch of chopped fresh herbs, such as parsley or sage. |
| 1 medium butternut squash, about 3 lb., peeled, seeded and cut into 1-inch cubes |
| 6 cups low-sodium chicken broth |
| 4 Granny Smith apples, peeled, cored and chopped |
| 4 pinches of Spanish saffron threads, about 1 tsp. |
| Pinch of freshly grated nutmeg |
| Salt and freshly ground pepper, to taste |
| In a large soup pot over medium heat, melt the butter. When the butter is foamy, add the onion and |
| sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the squash and |
| broth, bring to a boil and reduce the heat to medium-low. Simmer, stirring occasionally, until the |
| squash is tender when pierced with a fork, about 20 minutes. |
| Add the apples, saffron and nutmeg and simmer, stirring occasionally, until the apples are tender, |
| about 15 minutes. Using a food processor or a blender, puree the soup in batches until smooth. |
| Return the soup to the pot, stir in the cream and season with salt and pepper. Warm gently as |
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