November 8, 2015

Ryan has a cold today so we’re taking it easy and making this warm and comforting single malt apple & butternut squash soup from @svixjo and @dstrassb.

Single Malt Apple and Butternut Squash Soup
adapted from Jarry Magazine
serves 8

1 medium butternut squash, peeled and diced into 1/2-inch cubes
2 red-skinned apples, cored and coarsely chopped
1 medium onion, coarsely chopped
4 cups vegetable broth
2 cups apple cider
3 garlic cloves, minced
1/2 cup single malt scotch
salt to taste
1/2 teaspoon ground black pepper

For garnish:
yogurt or crème fraîche
fresh sage leaves
toasted pepitas

In a large pot, combine the squash, apples, onion, broth, cider, and garlic, and place on the stove. Bring to a boil over high heat, then lower heat and simmer until the squash is tender, about 7 minutes. Remove from heat and purée until smooth with an immersion blender. Add the whiskey gradually, tasting as you go, and use the amount that tastes good to you. We use the full amount, but feel free to use less or more as needed. Taste for salt and adjust as needed. Pour into serving bowls, and top with dollops of yogurt or crème fraîche, a few sage leaves, and a sprinkle of toasted pepitas. Serve hot, and enjoy!