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ButterNut Squash Soup
Recipe for the perfect crowd pleaser!

Inspired by industry titans and go-getters, we here at Joonbug enjoy cooking. Some of our favorite books and recipes are by Martha Stewart, Rachel Ray and Giada De Laurentiis. During the holiday season and as soon as the weather starts to become cooler in Manhattan -- many a New Yorker starts craving the perfect hearty soup! It's fine to order out, but there's something to be said about unwinding in the kitchen, being "in the moment," and creating something healthy, warm, and comforting. Joonbug wanted to share this delicious recipe from Williams- Sonoma for an incredible ButterNut Squash Soup. Mangia!

This is the perfect, simple soup to make for guests because the compliments will keep rolling in and you'll see it in their smiles. To all of the men out there, you can make this for your special lady and she'll certainly be impressed. With the addition of freshly baked buttermilk biscuits, rich cheese and savory wine, you have one delightful evening ahead.

Their butternut squash puree makes it easy to prepare this autumn soup, which is enriched with crème fraîche. Granny Smith apples lend a sweet-tart flavor.

Ingredients:

2 Tbs. unsalted butter

1 yellow onion, thinly sliced

1 jar (2 lb.) butternut squash puree

1 Granny Smith apple, peeled, cored and thinly sliced

2 cups low-sodium chicken broth

2 small bay leaves

3 tsp. kosher salt

1/2 cup crème fraîche

1/4 tsp. ground coriander (optional)

1/4 tsp. grated peeled fresh ginger (optional)

Fried sage leaves for garnish

Freshly ground pepper, to taste

Directions:

In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.

Remove the bay leaves and discard. Add the crème fraîche. Using an immersion blender, puree the soup directly in the pot until smooth. Stir in the coriander and ginger.

Ladle the soup into warmed bowls and garnish with fried sage leaves and pepper. Serve immediately. Serves 6 to 8.

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