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!

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