Butternut Squash Soup with Smoked Paprika and Parmesan Crisps

Author: Liz Bokisch

Prep time: 20 mins

Cook time: 1 hour

Total time: 1 hour 20 mins

Serves: 6-8

This soup is a crowd pleaser. I've even had the pleasure of being served this recipe at my bookclub! The apple gives a nice twang and bit of sweetness. It pairs well with our Garnacha and Monastrell.

Ingredients

1 onion chopped
1 celery stick chopped
1 carrot chopped
3 T butter + 1 T olive oil
1 butternut squash (or other squash), peeled, cored and chopped
1 granny smith apple, peeled, cored and chopped
6 cups chicken broth
1 T smoked paprika
salt & pepper to taste

Instructions

In heavy bottomed pot, saute onion, celery and carrot in butter and oil until soft and fragrant
Add squash, apple and broth. Bring to boil and turn heat down to simmer for 40 minutes.
Use a stick blender to puree.
Add paprika and s&p to taste.
Heat oven to 400 F. put 1-2" mounds of grated parmesan on silicone baking sheet. bake for 5 minutes then take out and cool.

Notes

Serving Idea:
Serve soup with a dollop of creme fraiche or yogurt, a sprinkle of smoked paprika and a parmesan chip.

This beautiful ceramic bowls were hand made by, Pili, my talented mother-in-law!