BUTTERNUT SQUASH SOUP WITH APPLES AND ROSEMARY
3 tablespoons butter
1 onion, peeled and sliced
1 leek, white only, well washed and sliced
3 stalks celery, well washed and sliced
1/2 cup white wine
2 lbs butternut squash, peeled, seeded and roughly chopped
6 cups chicken stock
salt to taste
nutmeg to taste
white pepper to taste
3 apples, peeled, split, seeded and diced
2 sprigs fresh rosemary, stemmed and chopped
1/4 cup crème fraiché
Heat 2 tablespoons butter in a 4-quart sauce-pot over medium heat. Add the onion, leek and celery. Sweat the vegetables without browning. Add the white wine and bring to a boil. Reduce by 2/3. Add the squash and chicken stock and seasonings. Bring back to a boil and reduce to a simmer. Cook 20 minutes or until squash is very tender.
Puree in a blender or food processor. Adjust seasonings and strain. Return to sauce-pot.
In a 10-inch sauté pan, melt the remaining tablespoon butter over medium heat. Add the diced apples and sauté until tender, 3-5 minutes. Add to soup.
To serve, ladle soup into bowls and garnish with crème fraiche and rosemary. Serves 6-8