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Butternut Squash Soup With Apples

A savory treasure of a healthy soup. The topping of prosciutto gives a nice salty contrast to the sweetness of the soup

Ingredients
Garnish
  • 1 T avocado oil or olive oil
  • 6 slices proscuitto, cut into small chunks
  • 1 apple, thinly sliced ( I used granny smith)
  • handful fresh sage leaves, chopped
  • 1/4 C crumbled feta cheese
Soup
  • 4 T Butter
  • 2 cloves garlic, minced
  • 1 1/2 C diced onion, about 1 large
  • 1/2 C celery, about 1 stalk
  • 2 C diced carrots, about 3
  • 1/2 C diced parsnips, about 1 medium
  • 2 Large green apples , peeled and diced
  • 2 Lbs butternut squash, peeled and diced, about 1 medium
  • 8 C chicken stock
  • kosher salt and freshly ground pepper to taste
  • 1 T Worcestershire sauce
  • 2 T brown sugar
  • 1 1/2 C light cream
  • 2-3 T Calvados, an apple brandy, optional
Instructions
Instructions-Garnish

  1. In a saute pan, heat the oil over medium high heat. Add prosciutto and pan fry until crispy. Remove from pan and set aside.

  2. Add sliced apples and sage leaves and saute lightly until the apples are crisp tender. Set aside for use later

Instructions-Soup

  1. In a stockpot, melt the butter over medium-high heat. Add the garlic, onions, apples, carrot celery, parsnips, and butternut squash. Saute for 10 minutes

  2. Add chicken stock and bring to a boil. Reduce the heat to medium and simmer until the vegetables are tender, about an hour. Turn off heat

  3. Puree the soup in the pot using a hand blender or working in batches, with a blender until smooth. Return the soup to the pot if using a blender and season to taste with salt and pepper, Worcestershire sauce, and brown sugar. Stir in cream

  4. Return to heat and simmer for 3-5 minutes. Stir in Cavados right before serving

  5. Top each serving with a sprinkling of Feta and garnish with slices of sauteed apple, the prosciutto and sage leaves on top. Enjoy!!!