Creamy Winter Squash Soup

Summary

Yield
Servings
SourceMark Bittman
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Creamy Winter Squash Soup

Ingredients

3 T
butter
500 g
winter squash (peeled, seeded, and cubed)
500 g
tart apples (peeled, cored, and roughly chopped)
1
onion (roughly chopped)
1
stock (!Litre chicken, beef or vegetable stock)
1⁄2 c
dry white wine
1⁄4 t
dried tarragon
240
single cream (!Millilitre )

Instructions

Put the butter in a deep skillet or medium saucepan over medium-high heat. When the butter is melted, add the squash, apples and onion and cook, stirring occasionally, until the onion softens, about 10 minutes. Add the stock, wine, and tarragon and bring to a boil, then lower the heat so the soup bubbles gently. Partially cover and cook, stirring occasionally, until the squash is soft and beginning to fall apart, about 30 minutes.
Use an immersion blender to purée the soup in the pan. Or cool the mixture slightly, pass it through a food mill or pour it into a blender container, and purée carefully. Then add the cream and warm the soup.