Served at the 2024 Holiday Fare Wine Trail, Hermannhof Winery
Ingredients
3 tablespoons unsalted butter
2 cups roughly chopped yellow onions
2 pounds pre-cut butternut squash
2 medium sweet potatoes, peeled and cut into 1-inch chunks (about 1½ pounds before peeling)
8 cups chicken broth
1½ teaspoons salt
½ teaspoon ground black pepper
1 tart yet sweet apple, such as Fuji or Honeycrisp, cored, peeled and cut into ½-inch pieces
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
1 cup heavy cream
Bacon bits (optional garnish)
Directions:
Melt the butter over medium heat in a large pot. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.
Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low; simmer until vegetables are very tender, about 15 minutes. Turn off the heat. Add the diced apple and purée the soup with a handheld immersion blender until very smooth and creamy.
Stir in the cinnamon, ginger, nutmeg, and heavy cream. Bring to a simmer, then taste and adjust the seasoning if necessary. To thicken the soup, simmer over low heat until desired consistency is reached.
Serves 6-8
Serve with Hermannhof Winery Traminette
