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2 medium-size butternut squash
2 tablespoons melted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
2 tablespoons olive oil
1/2 cup chopped onion
1 Granny Smith apple, chopped
4 cups chicken broth
Salt and pepper to taste
Instructions
2 tablespoons melted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
2 tablespoons olive oil
1/2 cup chopped onion
1 Granny Smith apple, chopped
4 cups chicken broth
Salt and pepper to taste
Preheat oven to 425 degrees. Cut squash in half, remove seeds and place in a baking dish. Combine butter, cinnamon, nutmeg and cardamom. Fill squash cavities with equal amounts of butter mixture. Cover with foil and bake for about 50 minutes, or until squash is soft. Remove from oven and allow to cool. While squash is cooling, sauté onion and apple in olive oil until golden. Use a hand-held mixer or food processor to purée onion and apple. Scoop squash pulp into a 4-quart soup pot. Add puréed onion and apple and chicken broth. Mix well until soup is creamy. Season with salt and pepper. Heat until warm and serve. Serves 4 to 6.
This recipe first appeared in American Profile magazine.
