3 Granny Smiths apples cored and sliced in fourquarters
2 Honey Crisp apples cored and sliced in fourquarters
2 cups butternut squash peeled and diced into 1” cubes
1 cup sweet white onion chopped
3 cloves of garlic peeled
3 tbsp bButter
2 cups vVegetable stock
Salt & pPepper to taste
1/8 tsp grated nNutmeg
4 oz sSour cream
1 bunch chives ?nely chopped
½ cup tToasted aAlmonds coarsely chopped
½ cup of driedy apple rings chopped
Place the squash, onion and apples in a baking pan with the butter, salt, pepper and the nutmeg. , cCover the pan with tin foil and Bake bake in a preheat-ed oven at 450°Ff until soft and mushy. Puree with in a blender until totally liquid.
In a stockpot, add the purée and vegetable stock until the desired consistency is achieved., ?nd the thickness that suits your palate, bring Bring to a boil and taste for correct seasoning, s. Simmer for two minutes and Strain strain with a ?ne mesh strainer, s. Set aside until needed.
Mix the chives with the dry dried apples and the almonds. Serve the soup with a topping ofed with sour cream and sprinkled with the toasted almonds, chives and apple over the soup.
Exclusive recipe created by Massimo Capra