- 2 pounds delicata squash, cut in half lengthwise and seeded
- 2 tablespoons olive oil
- 2 Granny Smith apples (about 1 pound total), cut in half lengthwise and cored
- 4 cups Chicken Stock or canned low-sodium chicken broth
- 1/2 cup heavy (whipping) cream
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon sugar
- Salt and freshly ground pepper
2 cups 1/2-inch cubes of French or rustic white bread, crusts removed
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
How to make it
Preheat the oven to 350ºF. Brush the flesh of the squash with olive oil and place, cut side down, on a rimmed baking sheet. Place the apples, cut side down, on the baking sheet. Roast until tender when pierced with a fork, about 30 to 35 minutes.
Use a spoon to scrap out the flesh of the squash and apples, and put in the work bowl of a food processor fitted with the metal blade. Discard the skins. Purée until smooth. Add 1 cup of the stock and continue processing until smooth. Put this mixture in a 3½- to 4-quart saucepan, add the remaining 3 cups of stock, the cream, nutmeg, and sugar. Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Add salt and pepper to taste.
To make the croutons: Place the bread cubes in a large mixing bowl. Drizzle with the olive oil, add the Parmesan, and toss the bread cubes until thoroughly coated. Spread in an even layer on a rimmed baking sheet and bake until toasty brown, about 10 to 12 minutes. Set aside.
When ready to serve, ladle the soup into a warmed soup tureen or individual soup bowls, and garnish with the croutons. Serves 6.
The soup can be made up to 3 days ahead. Cool and refrigerate, covered; rewarm just before serving. The croutons can be made 2 days in advance. Store in a covered container at room temperature.
Excerpted from The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition by Diane Morgan. Text copyright © 2001 by Diane Morgan. Photos copyright © 2001 by John A. Rizzo.
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