This recipe is a mainstay of the fall for my family (even the most finicky will slurp it) and, when I actually drag out the good tureen, the soup is a centerpiece of our Thanksgiving table, orange and golden and autumnal, beautiful soup.
(The hardest part of this is peeling the hard shell of the squash. So if you see it already chunked up for you in the produce section, go for it. I won’t tell.)
1 onion, peeled and chunked (sensing the pattern here?)
2 apples, peeled, cored and chunked
6 cups of chicken broth
3 cups of water (you can adjust the liquid up and down for texture and taste)
1 piece of white bread (no crust)
(You can use a potato, peeled and chunked instead of the bread – it’s the starch that counts)
Pinch of crumbled rosemary
Or, you can use a potato, peeled and chunked
Heavy cream (You be the judge – I sometimes make this without the cream, and don’t process the veggies quite so much. It’s a whole different texture. A whole different soup. The cream makes it all smooth and velvety, more elegant and decadent, less rustic.)
Throw it all in a pot (except the cream) and simmer until the squash is tender. Then put it through the processor or a blender. You will probably have to do that in batches. Return to the soup pot. Add cream to pot just before serving. (You can add another little sprig of rosemary for garnish. But you don’t have to.)
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