SQUASH AND APPLES WOW WHAT COULD BE BETTER ENJOY DAN:

BUTTERNUT SQUASH AND APPLE SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 20

 

INGREDIENTS:

1/2-cup butter

1 quart half and half

1-1/2 onions, chopped

4 butternut squash, (about 20 cups) seeds removed, peeled and cubed

6 cups of apples (squash and apples should be a 3-1 ratio) peeled cored and chopped

10 cups vegetables broth

2 teaspoons dried marjoram

Pinches of nutmeg, cinnamon, smoked paprika, cayenne, salt and pepper

 

3 loves of French bread, cubed

1/2 -cup melted butter

2 tablespoons garlic salt

 

DIRECTIONS:      (PRE-HEAT OVEN TO 350 DEGREES)

1.    In a stockpot, sauté onions, in butter until tender about 5 minutes.

2.    Add squash, stock, marjoram, nutmeg, cinnamon, smoked paprika, cayenne, salt and pepper.

3.    Bring to a boil; cook 20-30 minutes, or until squash is tender.

4.    Reduce heat to simmer.

5.    Add half and half.

6.    With an immersion blender, puree the soup until smooth.

7.    Simmer for 15 minutes, do not boil.

8.    In bowl mix bread cubes with the butter and garlic salt.

9.    On a baking sheet spreads bread cubes and bake in a pre-heat oven for about 15 minutes or until browned

 

            ENJOY DAN:           BON-APPETITE!!