This soup pulls in some of the best foods autumn has to offer.
Ingredients:
Soup:
Ingredients:
Soup:
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 clove garlic, minced
- 2 10 ounce packages puréed squash, defrosted
- 4 cups chicken stock
- 12 ounces apples (approximately 1 1/2 apples), peeled and finely chopped
- 2 teaspoons fresh lemon juice
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup cream
- 1/2 cup sour cream
- 2 tablespoons fresh minced chives
- 1/4 teaspoon freshly ground black pepper
Preparation
Heat olive oil in a medium-sized soup pot set over medium-low heat and sauté onion and garlic for 10 minutes. Add squash, stock, apples, lemon juice, thyme, salt and white pepper and bring to a boil.
Reduce heat and simmer for 20 minutes. Purée soup. Stir in cream and heat for 10 minutes longer over low heat.
Combine sour cream with the chives and pepper. Top each serving of soup with a spoonful of the chive-sour cream.
