MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butternut Squash & Apple Soup
Categories: Squash, Fruits, Vegetables, Dairy, Booze
Yield: 8 Servings

3 tb Sweet butter
2 sl White bread; whole
2 lg Whole apples
2 lb Butternut squash
2 c Onion; sliced
2 qt Chicken stock
1/4 ts Tarragon
1 c Heavy cream
Salt & white pepper
5 c Sour cream
1/4 c Laird's AppleJack
5 ts Fresh chives; coarse chopped

Peel, core and quarter the apples. Peel and chop the
squash. Slice the onions. Melt the butter in a deep
skillet over a low flame. Sauté the onions, butternut
squash, and apples in the butter until tender. Cut bread
into cubes and add to the mixture. Add the chicken stock,
tarragon, salt and white pepper to taste. Bring to a boil,
then cover and simmer over a low flame until the squash
and apples are fully cooked. About 5 minutes.

Remove from heat and puree in a food processor until
creamy. Stir in cream and AppleJack. Serve hot, garnished
with sour cream and chopped chives.

This soup is a meal in itself! Serve with rolls and cheese
for a cold weather treat.

Yield: 4 servings

Source: Executive Chef Walter Plender, The American
Harvest Restaurant, Vista International Hotel of New York
City (Recipe modified by Jimmy Laird)

From: http://www.lairdandcompany.com

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