From the kitchen at Nostalgia Farms
Great for special events, this soup can be served in a small pie pumpkin that has had the top carved off, cleaned and roasted until tender. Festive and delicious!
Ingredients
2 medium Butternut Squash
1 large onion
2 stalks celery
1 large carrot
2 cloves garlic
2 small Granny Smith apples
4 cups chicken stock
2 tablespoons butter
1 cup half and half or cream
4 or 5 fresh sage leaves
Fresh nutmeg
Salt and pepper
Papitas (green pumpkin seeds) for garnish
Directions
1. Use vegetable peeler to peel squash, cut in half, remove seeds and chop into large cubes. Coarsely chop onion, carrot, and celery. Peel, core and chop apples .
2. In large soup pot on medium high heat, add butter and onion cook until translucent. Add celery, carrot sage and garlic and cook 5 minutes more. Remove sage leaves.
3. Add squash, apples and chicken stock. Cook until squash is completely tender.
4. Use a stick blender or regular blender to puree entire contents.
5. Add contents back to soup pot. Season with salt and pepper and ½ teaspoon fresh-grated nutmeg. Add one cup cream and reheat.
6. Serve with a sprinkling of roasted green pumpkin seeds.
