Serves 4 to 6
This is a rich and satisfying soup that takes full advantage of the harvest time flavors of fragrant apples and acorn squash. Top with a dollop of sour cream and it’s a real show stopper.
1 medium size acorn squash
1 tablespoon butter
1 tablespoon olive oil
1 large yellow onion, diced
1 small clove of garlic, minced
3 large apples, cored and diced
A few grindings of nutmeg
About 1 teaspoon grated fresh ginger root
1/2 teaspoon dry dill weed
2 cups chicken stock or 1, 14.5-ounce can of commercial chicken broth - (Vegetarians use Court Bouillon)
1/2 cup inexpensive cream Sherry
About 1 cup of half-and-half
Salt and fresh, coarse ground black pepper to taste
Sour cream - (vegans omit)
Cut the squash in half and remove the seeds. Chop it into two-inch cubes and remove the peel. Put in a steamer and steam until extremely soft. You may also put it in a roasting pan with a bit of olive oil and bake at 350° until soft. Puree and set aside.
Heat the butter and olive oil together in a heavy skillet and sauté the onion and garlic until caramelized. Add he apples, nutmeg, ginger and dill weed and continue to cook over a moderate heat until the apples are soft. Put the apple mixture and the squash in a large sauce pan and add the chicken stock. Bring to a boil, then reduce the heat and simmer for about ten minutes. Allow to cool for a few minutes for safety, then use an immersible blender and purée. Add the Sherry and half-and-half, mix well and over a moderate heat, bring to serving temperature. Season to taste with salt and pepper. Serve hot in individual bowls with a dollop of sour cream and a sprig of fresh dill weed for garnish.