Excerpted from The San Luis Obispo Farmers’ Market Cookbook: Simple Seasonal Recipes & Short Stories from the Central Coast of California by Kendra Aronson, copyright © 2015, self-published by Kendra Aronson Creative Studio. Photography copyright © 2015 by Kendra Aronson.Print
I love this unique pairing of the earthy butternut squash with the tart green apple. Drizzle on some crème fraîche, garnish with chopped chives, and finish with a generous amount of freshly cracked pepper on this autumn soup.
- 1 T. butter
- 1 yellow onion, diced
- 1 rib of celery, diced (optional)
- 1 carrot, diced (optional)
- 1 large butternut squash, approximately 6 cups chopped
- 1–2 tart green apples, approximately 2 cups chopped
- 3 cups of chicken broth (or vegetable broth)
- pinch of nutmeg
- salt and pepper
- crème fraîche
- chives, chopped
- freshly cracked pepper
- Combine butter and onion (and celery and carrot if you have some hanging around) in large saucepot over medium heat. Cook for 5 minutes. While this is cooking, prep the squash and apples. Peel, remove seeds, and chop the butternut squash. Peel, core, and chop the apples. The squash to apple ratio should be 3:1.
- Add the chopped squash, chopped apple, and broth to the pot. Bring to a boil. Simmer for 10 minutes or until squash is soft. Purée with a handmixer or carefully in a blender. Add spices to taste.
- In a squeeze bottle, add some crème fraîche. Thin out the crème fraîche with a splash of milk if needed. Drizzle over the top of each bowl of soup, garnish with chopped chives and freshly cracked pepper. Serve with a nice slab of crusty buttery bread.
- Not Included in Large Real Food Box: Nutmeg, Salt, Pepper, Creme Fraiche (opt), Carrot (opt), Celery (opt)
- Chef Tip: Try grilling a slice of apple and using it to garnish the soup. It adds new depth of flavor to the apple notes! You can also drizzle the soup with a few drops of balsamic vinegar after plating it.