Carrot Apple Soup

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Apples, Carrots, Onions, and Butternut Squash...an ode to Fall in food terms.  Seriously.  When my middle daughter Emma took her first spoonful, she said "Mmmm...tastes like Fall".  I couldn't agree more.

The original recipe called for ginger, but I didn't want to over power the seasonal flavors of the root vegetables and squash.  Instead, I added lemon zest to brighten the flavors and added some cayenne for a little kick.  Some added fresh thyme for a subtle herbal flavor and a dollop of crème fraîche really rounds out the savory flavors.  It isdelicious on its own, but I highly recommend serving the soup with bacon and melted cheddar sourdough toasts.  So good!

Printable Recipe

Carrot Apple Soup
serves 12-16

1 Tablespoon olive oil
1 Tablespoon unsalted butter
2 medium yellow onions, diced
1 pound of carrots, peeled and diced
1 pound butternut squash, peeled, seeded and diced
4 medium garlic cloves, chopped
2 medium Granny Smith apples, peeled, cored and diced
1 Tablespoon finely grated lemon zest
1/8 teaspoon cayenne pepper
1 cup dry white wine
6 cups chicken stock
3 sprigs of fresh thyme plus more for garnish
2 Tablespoons apple cider vinegar
Kosher salt and freshly ground black pepper

Crème Fraîche

In a large stock pot over medium heat, melt the oil and butter.  Add the onion and sauté until tender, about 5 to 7 minutes.  Add the carrot, squash, and garlic and sauté for another 10 minutes.  Add the apples, lemon zest, and cayenne and sauté for another 5 minutes.  Pour in the wine and add the thyme. Simmer for 20 minutes.  Add the chicken stock and continue to simmer for an additional 30 minutes.  Remove from the heat and allow the soup to cool slightly.

Using a hand held immersion blender or food processor, purée the soup in batches until desired consistency.  Return the soup mixture to the pot and set over medium-low heat to reheat.  Add the vinegar and season to taste with kosher salt and freshly ground black pepper.  Ladle into bowls and serve with dollops of crème fraîche and thyme leaves.  Enjoy!

Source:  Adapted from Fried Chicken and Champagne by Lisa Dupar


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