This is one of my favorite recipes handed down from a private chef in New York.

Katie

Gallery

Recipe Summary

prep:
30 mins
cook:
59 mins
additional:
10 mins
total:
1 hr 39 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a heavy-bottomed pot over medium heat. Add butternut squash, onions, carrots, and celery; cook, stirring often, until onions are tender, about 12 minutes.

    Advertisement
  • Pour broth into the pot; stir in 2 teaspoons cinnamon and nutmeg. Cover and simmer until carrots are soft, about 40 minutes. Stir maple syrup, salt, and pepper into the soup.

  • Cool soup slightly, about 10 minutes. Puree in a food processor or blender in small batches until smooth. Transfer to another pot; stir in heavy cream.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Mix apples, white sugar, and 1/2 teaspoon cinnamon together and spread on a rimmed baking sheet.

  • Bake apple mixture in the preheated oven until softened, 7 to 8 minutes.

  • Serve soup garnished with baked apples.

Nutrition Facts

269 calories; protein 2.9g 6% DV; carbohydrates 35.3g 11% DV; fat 14.5g 22% DV; cholesterol 51.5mg 17% DV; sodium 674.3mg 27% DV. Full Nutrition
Advertisement
Advertisement