BUTTERNUT SQUASH-APPLE SOUP ~ WILLIAMS SONOMA

BUTTERNUT SQUASH-APPLE SOUP ~ WILLIAMS SONOMA image

Yield 6

Number Of Ingredients 10

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3 Tbs. unsalted butter
½ c. (60g) finely diced peeled apple, such as Granny Smith
1/3 c. (60g) minced shallot
½ tsp. ground ginger
½ tsp. ground cinnamon
salt and freshly ground pepper, to taste
3 tsp. dry white wine
1 jar (32 oz/907g) Butternut Squash Puree
2 to 2 ½ c. (500 to 624 ml) chicken stock, warmed
½ tsp. finely chopped fresh sage

Steps:

In a large saucepan over medium heat, melt the butter. Add the apple and shallot and sauté, stirring occasionally, until softened (5 to 7 minutes). Add the ginger, cinnamon, salt and pepper and sauté until fragrant (about 1 minute). Add the wine, bring to a boil and cook for 1 minute. Add the butternut squash puree, 2 cups of chicken stock and the sage. Bring to a simmer, reduce the heat to medium-low and cook, stirring occasionally, for 20 minutes. Using a blender, puree the soup in batches, then strain through a fine-mesh sieve set over a large saucepan. Add more stock if the soup is too thick. Ladle into warmed bowls and serve immediately. Serves 6.