Tasty Recipes Butternut Squash Soup with Baked Cinnamon Apples

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Butternut Squash Soup with Baked Cinnamon Apples

"This is one of my favorite recipes handed down from a private chef in New York."

Ingredients :

• 2 tablespoons butter
• 2 pounds butternut squash - peeled, seeded, and chopped
• 2 small onions, chopped
• 2 small carrots, peeled and chopped
• 2 stalks celery, chopped
• 5 cups chicken broth
• 2 1/2 teaspoons ground cinnamon, divided
• 1/2 teaspoon ground nutmeg
• 1/4 cup maple syrup
• salt and ground black pepper to taste
• 1 cup heavy whipping cream
• 2 cups peeled and diced Granny Smith apples
• 1/4 cup white sugar

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H39M

• Melt butter in a heavy-bottomed pot over medium heat. Add butternut squash, onions, carrots, and celery; cook, stirring often, until onions are tender, about 12 minutes.
• Pour broth into the pot; stir in 2 teaspoons cinnamon and nutmeg. Cover and simmer until carrots are soft, about 40 minutes. Stir maple syrup, salt, and pepper into the soup.
• Cool soup slightly, about 10 minutes. Puree in a food processor or blender in small batches until smooth. Transfer to another pot; stir in heavy cream.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix apples, white sugar, and 1/2 teaspoon cinnamon together and spread on a rimmed baking sheet.
• Bake apple mixture in the preheated oven until softened, 7 to 8 minutes.
• Serve soup garnished with baked apples.

Notes :

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