- 1 tablespoon olive oil
- 8 cup, cubes butternut squash
- 1 1/2 cup, chopped onion
- 1/4 cup unpacked brown sugar
- 1 tsp nutmeg
- 3 clove garlic
- 1 1/2 tsp cinnamon
- 1 tsp ginger, ground
- 1/4 tsp cloves, ground
- 1/8 tbsp cayenne or red pepper
- 3 cup chicken broth
- 3/4 pint half and half
- 1 cup dehydrated apples
- Microwave squash until fork tender; about 5-7 minutes.
- Add oil to a stockpot, heat on medium.
- Add butternut squash, then onion and garlic; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add sugar; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid’s pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To ‘clean’ the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- If soup seems too thick, add a little more broth.
- Return to pan (or a soup pot); add enough half-and-half so the mixture is soup-like, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Calories: 200kcal | Carbohydrates: 34g | Protein: 4g | Fat: 7g | Sodium: 392mg | Fiber: 4g | Sugar: 17g