Today's recipe uses fresh butternut squash and jarred, unsweetened applesauce to make an apple-butternut squash soup, topped with toasted pecans and a lightly whipped cinnamon cream.
6 cups butternut squash
1 cup onion
1 cup carrot
1 cup celery
4 cups of chicken or vegetable stock
1/2 cup heavy cream
Handful of pecans
1 cup unsweetened applesauce
Vegetable oil, salt
Often times, you can buy butternut squash already peeled and cubed at the store, but if not, use a knife to carefully cut the neck off, then peel the neck and carefully cut it crosswise into 1/2-inch thick slices. Cut those slices into 1/2-inch cubes, to get 6 cups total.
Be super careful while you're cutting it because the squash can be pretty slippery once you've peeled it.
Get the soup started by sauteing about 1 cup each of diced onion, peeled carrot and chopped celery in a little vegetable oil, while the squash gets cubed.
Once the onions are translucent, add the squash, 4 cups of chicken or vegetable stock and just enough water to cover the squash. Let that cook along until the squash is nice and soft.
While that's happening, lightly whip the heavy cream and then sprinkle a little ground cinnamon into that and keep it cold in the fridge. Toast a handful of pecans in a tiny splash of vegetable oil on the stove top, season with salt to taste and take them out of the pan to cool.
As soon as the squash is nice and soft, add 1 cup unsweetened applesauce and use a hand blender to puree the soup until it is nice and smooth.
Season it to taste and serve it up with a little cinnamon cream and a sprinkling of toasted pecans.