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Correo Electrónico
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Ingredientes
- 1 lb butternut squash, peeled and chopped
- 1/2 cup butter, divided
- 4 Tbsp real maple syrup (not flavored maple syrup)
- 3 Tbsp brown sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 3 Tbsp flour
- 2 cups chicken stock or broth
- 2 cups unsweetened applesauce
- 1 cup coarsely chopped tart apples
- 2 cups light cream
- salt and white pepper to taste
Direcciones
- Boil or microwave squash until tender.
- Mash squash with 4 Tbsp butter, maple syrup, brown sugar, cinnamon, and ginger.
- Melt the remaining butter in a large pot over medium heat.
- Add the flour and cook for 3 minutes, stirring well.
- Add the chicken stock. Cook and stir for a few more minutes until the soup has thickened.
- Add the squash mixture, applesauce, and apples.
- Continue to cook until the soup is thoroughly heated, stirring frequently.
- Once warmed, stir in the cream and heat until the soup just starts to bubble. Remove from heat.
- Cool and refrigerate for at least 12 hours and up to 3 days. Reheat over medium heat until warmed through. Taste and adjust seasonings.
