It's like a bowl of autumn, golden-orange and flecked with red. This creamy soup, savory and sweet with a hint of cinnamon, is good on its own with bread for dipping or as a course in a fall-weather dinner.
1/4 cup butter
2 medium potatoes, scrubbed and diced
2 celery ribs, diced
1/4 cup chopped onion
2 pounds butternut squash, peeled and chopped
4 tart red apples, cored and diced (do not peel)
10 cups chicken broth
2 whole bay leaves
1/2 teaspoon ground cinnamon
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- Melt butter in a heavy-bottomed stockpot over medium heat; add onion, celery and potatoes and cook, stirring frequently, until onions and celery are soft, 5 to 7 minutes. Add butternut squash and apples. Cook for 3 minutes more, stirring constantly; add chicken broth, bay leaves and cinnamon.
- Increase heat to medium-high and bring to a boil; reduce heat and cook until the potatoes are tender, 10 to 15 minutes. Remove the bay leaves and mash the vegetables until smooth. Add cream then season with salt and pepper.
Makes 12 servings.