Apple-Butternut Squash Soup

Today my mom and I decided to go apple picking, it was the first time either of us had picked our own; so when we got home, very excited with our new bounty of apples, we had to whip up a quick snack highlighting the freshness of our produce. The apples, when paired with a lovely butternut squash also found at a farm stand, bring the dish a sweetness and richness that assures you fall has fallen.

Ingredients:
3 Cups Chicken Stock
3 Cups Water
1 Large Butternut Squash (3-4 lbs)
6 Apples ( I used 3 Fuji and 3 Golden Delicious (Picked this morning))
12 Baby Carrots
1 Large Onion
1 Tbsp Minced Garlic
2 Tbsp Honey
2 Tbsp Butter
1 Tbsp Red Curry Powder
1 Tbsp Curry Powder
1 Tbsp Flour
1 Cup Half & Half (Optional)
Salt & Pepper


Methodology:
In large (8 quart) stockpot, bring chicken stock and water to a simmer. Peel the butternut squash, remove seeds and 'goop' inside cavity (I scrape it off the flesh with a large spoon). Cut into 1 in cubes and place in pot. Core the apples, cut into 1 in cubes, and place in pot. Finely chop the onion and carrots; add, along with the garlic, to the pot. Return to simmer, and add honey, butter, the curry powders and flour. Reduce heat to low, and simmer, uncovered, for 1-2 hours, or until all vegetables are fork-tender.


Using an immersion blender, blend soup until desired consistency (I prefer what I would consider one step courser than a puree). Blend in half & half, season with salt and pepper to taste.


Garnish with crispy bacon, creme fraiche, and finely chopped chives.


We picked the apples at Maple Lane Farms in Preston, CT. The squash was from Campbell's Farm Stand in Griswold, CT; and mom and I wrapped the day up with our first vineyard tour and wine tasting, at the Heritage Trail Winery and Cafe in Lisbon, CT. Thanks guys!