6 cups of chicken stock (I use lower sodium chicken stock.)
1 large butternut squash, peeled and cubed (about 6 cups)
2 medium tart green apples, cored, peeled, and chopped
1 1/2 tsp. sugar
1 tsp. salt (I usually eliminate this and let individuals just salt to taste at the end.)
Pinch of dried rosemary, crumbled
Freshly ground pepper
2 tbsp. (1/4 stick) butter
2 tbsp. all-purpose flour
2 tbsp. dry sherry (I will use Port or any red wine on hand.)
1/2 cup milk with 1 tbsp. cornstarch
- Combine stock, squash, apples, onion, sugar, salt, rosemary, and pepper in a heavy large saucepan. Bring to boil. Reduce heat and simmer until squash is tender, 1 hour or less.
- Puree squash mixture in a blender until very smooth. Return to pan and bring to a boil.
- Melt butter in another heavy large saucepan over med-low heat. Whisk in flour and cook 3 minutes. Whisk in squash puree. Simmer 5 minutes.
- Mix in sherry. Beat 1/2 cup of milk with cornstarch. Turn off soup. Whisk 1/2 cup of milk into soup.
- Rewarm if necessary-Do Not Boil.
- Ladle into soup bowls and serve.
Foodie Friday at Designs by Gollum