Ingredients

  • 3 tbsp. Gustare Blood Orange Extra Virgin Olive Oil
  • 1 sweet Vidalia onion, chopped
  • 2 cloves garlic, pressed
  • ½ cup fresh apple cider
  • 2 tbsp. Gustare 18-Year Traditional Balsamic Vinegar
  • Zest of 1 orange
  • 1 butternut squash, approximately 3 pounds, peeled and cut into 1-inch cubes, to yield 5 cups
  • 2 Honeycrisp apples, approximately 1¼ pounds, peeled, cored, cut into 1-inch cubes
  • 1 quart chicken stock
  • 1½ tbsp. curry
  • 3 tsp. Gustare Fleur de Sel
  • ½ tsp. black pepper, freshly ground
  • ¼ cup half & half
  • ¼ cup heavy cream

Directions

1

Heat Blood Orange olive oil over medium high heat. Add onion and garlic to hot oil. Saute and stir until golden, approximately 11 minutes.

2

Add cider, balsamic and zest. Reduce heat to medium. Cook, stirring frequently, another 5-7 minutes, until slightly thickened.

3

Add squash and apples. Stir to coat.

4

Add chicken stock and seasonings, and bring to a boil. Reduce heat to low and simmer approximately 30-35 minutes, until squash and apples are fork tender.

5

Remove from heat. Use immersion blender to puree soup until very smooth.

6

Return to heat, add half & half and cream, and re-warm. Enjoy!

Notes

Vegetable stock or low-sodium broth may be substituted for chicken stock to satisfy dietary preferences.
A conventional blender may be used to puree the soup in batches if you don’t have an immersion blender.

Recipe Tags

#Soups