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Butternut Squash and Apple Soup

Liz Tokarczyk - Limelight
Chicago, IL

Chef demonstration
Soups & Sides

  • 12 oz. white wine
  • 1 oz. vegetable oil
  • 6 oz. onions, medium diced
  • 6 oz. celery, medium diced
  • 1 Tbsp garlic clove, chopped
  • 2 lbs. butternut squash, cooked
  • 1/2 lb. apples, peeled, seeded
  • 3 qts. chicken stock or vegetable stock
  • 8 oz. heavy cream
  • salt and pepper
  • white pepper
  1. Heat the oil; sweat the onions, celery, and garlic until limp.
  2. Peel, seed, and dice the squash and apple. Add it to the pot along with the white wine and chicken stock.
  3. Simmer until the vegetables are soft, about 1 hour.
  4. Puree and strain through a medium chinois if necessary.
  5. Add the heavy cream to taste. Return the soup to just below a simmer. Adjust seasoning to taste with salt and pepper.

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