Cooking with the Bubba: A series of original recipes #15- Alan's Cream of Winter Squash Soup

This tasty recipe comes from my brother, who has always appreciated good dining and has impressed me with some imaginative dishes ( not to mention his vegetable animals...but that's another story). Alan tells me that his is actually a combination of THREE different soup recipes, created to suit personal and family tastes. A great way to start Thanksgiving Day dinner or warm your senses on a cold winter night.

Ingredients (for 3 quarts): 3 to 3 1/2 pounds of butternut squash ( skinned & seeded ) – about 6 cups, 3 to 3 1/2 pounds of acorn squash ( skinned & seeded ) – about 6 cups, 2 medium Granny Smith apples ( skinned and cored ), 1 medium onion ( chopped ), 3 medium leeks ( trimmed to white and pale green part only – sliced thin ), 6 large cloves of garlic ( skinned and pressed or minced ), 4 tablespoons butter, 1 large College Inn low sodium-low fat chicken broth ( 48 oz. ), 1 small College Inn low sodium-low fat chicken broth ( 14 oz. ), 4 slices white bread ( crusts removed ), 1/2 teaspoon dried/crumbled rosemary, 1/4 teaspoon ground coriander, 1/4 teaspoon ground sage, 1/4 teaspoon dried/crumbled thyme, 1/2 teaspoon fresh ground pepper, 1 teaspoon salt, 1 to 1 1/2 cups Half n’Half ( to taste ), chopped chives for garnish.

Preparation: Cut the skinned/seeded squash and apples into 3/4”chunks. Cut the bread slices ( without crust ) into about 1/2” square pieces.

Cooking: Melt the butter in 6 to 8 quart soup pot, being careful not to let it brown. Saute the chopped onion and leeks for 3 minutes; add garlic and continue to cook for 1 min. more, being careful not to let it burn. Add all the chunks of squash and apple; saute for a few minutes more; stirring continuously. Add all of the chicken broth and bring mixture to a boil. Lower heat to simmer & cook covered for 30 min. Add bread pieces, salt, pepper and spices, continue simmer and cook 15 minutes more. Blend soup in small batches until smooth and not lumpy; a hand held wand blender is great because you can puree the whole recipe in the big soup pot. Return pureed soup to low heat burner and slowly add Half n’Half to desired taste and texture. Garnish with chopped chives.

Serve: immediately, or another day if you don't add the Half n' Half until re-heating. HOME