|Prep Time||20 minutes|
|Cook Time||1 hour|
|Total Time||1⅓ hours|
This is a delicious and beautiful soup, ideal for the fall and winter holidays. I’ve made the cream optional because without it, the soup has a homey, comforting quality; with it, the soup is a little more refined. For even more sophistication, make a garnish of sautéed apple cubes, toasted pumpkin seeds, crumbled bacon, and/or buttered croutons.
|4||Tbsp. (½ stick) unsalted butter|
|1||large white or yellow onion, chopped|
|1||butternut squash (3 pound), peeled, seeded, and cut into cubes (about 6 cups)|
|2||medium carrots, peeled and chopped|
|2||medium cooking apples, such as Northern Spy or Golden Delicious, peeled, cored, and chopped|
|1||small Yukon Gold or other all-purpose potato, peeled and chopped|
|¼||tsp. (scant) ground nutmeg|
|~||Kosher salt and freshly ground black pepper|
|1||cup heavy cream (optional)|
Advance Prep: The soup can be made a day or two in advance, cooled, covered, and refrigerated. If made with cream, a skin may form on top as it reheats. Simply stir it back into the pot.
Leftovers: Made without cream, the soup will keep for up to two weeks in the refrigerator; made with cream, it will last for one week. The soup can also be frozen for up to four months.
This content is from the book Kitchen Sense by Mitchell Davis.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite