Puree of Butternut Squash and Sweet Potato Soup

Top with a dollop of creme fraiche or sour cream. Sprinkle some croutons on top and some chopped chives. Because this is a very hearty soup, you could serve this as an entree with a salad and a delicious piece of crusty bread. Because this recipe makes a large amount of soup, you can be sure people will ask for seconds or you can cut the recipe in half before cooking. It is hard to find small squashes, besides acorns, so I recommend if you take the time to make it, take the time to freeze out portions for another time. It should also be frozen before you add the milk or heavy cream.

3 lbs butternut squash (peeled, seeded, and cut into 1-inch cubes)

2 lbs sweet potato (peeled and cut into 1-inch cubes)

1/2 oz ginger root (peeled and sliced)

1 Gala or Macintosh apple (cored and sliced; no need to peel)

1 large Vidalia onion (peeled and thinly sliced)

6 large cloves of garlic (peeled and chopped)

1-3 sprigs of thyme

1 large bay leaf

3 tbsp brown sugar

12 whole peppercorns

4 oz unsalted butter

2 cups apple cider

Milk, heavy cream or skim milk

4 cups chicken broth

1/2 tsp or more nutmeg

1 oz Jack Daniels (optional)

Creme fraiche or sour cream

Salt and pepper to taste

6x6 double layer of cheesecloth

4-inch piece of butcher's twine

For croutons:

Pepperidge Farm white bread

Butter

Over medium high heat, melt butter. Add onions and garlic and start to caramelize. Stir constantly, this will take about 5 minutes or so. You want to see them turn brown but not burn. You may have to adjust the heat. Add the Jack Daniels (optional) and stir for 1 minute or proceed with brown sugar. Add brown sugar and continue stirring until onions are a beautiful brown color.

Add the apple cider, chicken broth, nutmeg, sweet potato and squash. Bring up to boil. As you are waiting for squash to come up to a boil, make your spice sachet. Using the cheesecloth, place the bay leaf, thyme and peppercorns in center of cheesecloth. Gather up corners and twist. Now use the twine to tie up the bundle. Trim off ends of twine and any extra cheesecloth at the top. Add sachet to soup. 

When soup comes to a boil, lower heat, cover and simmer until potato and squash are very tender. Remove sachet and discard. Puree soup in batches in a blender or food processor and place in bowl large enough to hold each pureed batch. Wash out pot and return pureed soup to the pot. At this point, you will add the milk or skim milk (if you want less calories) or heavy cream (if you want a more luxurious texture). The amount of liquid you add is up to you, the soup should not be too thin or too thick. It is a matter or preference, but it should have good body. Reheat your soup but do not boil and add salt and pepper to taste. 

Directions for croutons:

Use about a half a slice of bread per person. Cut off the crusts and stack the bread on top of each other. Cut into half-inch slices and then half-inch cubes.

Melt as much butter as you want in a saute pan. Add croutons and constantly shake the pan back and forth. Remember the bread will soak up the butter so you need to use enough to get the croutons brown. Also to save calories, I use Grapeseed spray to coat and that can give you a good result as well. You can also use a soft spatula to toss the croutons around. It will take several minutes for them to brown. Season with a little salt. 

Ladle out soup, top with a dollop of creme fraiche or sour cream. Sprinkle some croutons on top and some chopped chives would be lovely as well. Because this is a very hearty soup, you could serve this as an entree with a salad and a delicious piece of crusty bread. Because this recipe makes a large amount of soup, you can be sure people will ask for seconds or you can cut the recipe in half before cooking. It is hard to find small squashes, besides acorns, so I recommend if you take the time to make it, take the time to freeze out portions for another time. It should also be frozen before you add the milk or heavy cream.