Author: Pratesi Living (formerly Bunkycooks)
For some additional preparation ideas and flavors – A little diced celery would be nice to add to the other vegetables while sautéing them. I also like the idea of some fresh sage or Moroccan spices (cumin, ginger, etc.) added to the vegetable stock while the veggies simmer. You might also like to try substituting homemade chicken stock or your favorite Organic brand for another level of flavor in the soup.
3 Tablespoons unsalted Butter
1 cup Yellow onion, diced
1 cup SweeTango apple, peeled, cored, diced
1 cup Butternut squash, peeled, seeded, diced
1 cup Sweet potato, peeled, diced
2 1/2 cups Organic Vegetable stock
1/2 cup Half and Half (If you like a thinner soup, add a little more)
1/4 – 1/2 teaspoon Kosher Salt, or more to taste (This will depend on the stock you use)
1/4 teaspoon Ground ginger, or more to taste
Freshly ground white pepper, to taste
Garnish with Espelette or Aleppo pepper
Cooked and diced smoky bacon, if desired
Melt butter in a medium Dutch oven over medium heat. Add the onions, apple, butternut squash, and sweet potato. Sprinkle with a little Kosher salt and cook, stirring occasionally, until the onions are translucent and the vegetables are softened, about 8-10 minutes. Add the stock, bring to a boil, and then reduce to a simmer. Cover and cook for 30-40 minutes until the vegetables are very soft.
Purée the soup in batches until smooth and velvety and pour into a clean pan or Dutch Oven. Add the Half and Half, Kosher salt, ground ginger, and freshly ground white pepper. Warm soup over a low heat, stirring frequently, until the flavors have time to come together. Serve warm garnished with Espelette or Aleppo pepper and diced bacon, if desired.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour