I spent the weekend in Central Pennsylvania, at The Kitchen Shoppe, and taught 4 classes in 3 days; it was a whirlwind, but I love this part of the country, and this Shoppe, and the students. A converted barn, the manager used to board her horses in the lower part (this is the back of the property) The leaves were still on the trees, in spite of the snow that fell the week before (so glad I wasn't here!) At our Do-ahead Thanksgiving class, I prepared a soup that wasn't in the students' packets, and wanted to share it with them, and with you if you are in the mood for soup, this is a winner any night of the week. It's terrific garnished with lump crab, or goat cheese, or crostini.
Silky Butternut Squash Soup
4 tablespoons unsalted butter
One medium sweet yellow onion, finely chopped
One medium apple, finely chopped
1 teaspoon finely chopped thyme
6 to 7 cups butternut squash, peeled, and cut into 1-inch chunks (about 2 pounds)
8 cups of chicken broth
1/2 cup heavy cream
salt and pepper to taste
- In a 5-quart saucepan, melt the butter, and saute the onion, apple and thyme for 3 minutes, to soften the onion.
- Add the squash and toss to coat with the butter.
Add the broth, cover, and simmer for 30 to 45 minutes until the squash is tender. cook's note: if you have a pressure cooker, cook at high pressure for 5 minutes, release the pressure naturally, and proceed.
Puree the soup with an immersion blender, and add the cream.
Taste for seasoning and add salt or pepper.
I hope you all had a great weekend, I'm in DC headed to Chapel Hill, NC tomorrow and teach on Wednesday night. I'm headed home to Dr. C. on Thursday and will be ready! Here are a few snaps from the trip to Pennsylvania.