November 15, 2004


Peel butternut squash and cut into 1″ cubes. Quarter apples. Combine squash, apples, and cinnamon in steamer and steam for about 15 minutes until squash is easily pierced with a paring knife. Remove squash mixture from steamer and run through a food mill. Place milled squash mixture in a soup pot. Add all other ingredients except cream and bring to a boil over high heat. When mixture boils reduce heat and simmer, stirring occasionally for fifteen minutes. Put cream in separate saucepan and warm gently to just below boiling. Add cream to squash soup and heat briefly. Strain soup through a medium sieve pushing with a spatula. Taste to adjust seasoning. Serve.

Recipe by Dick Catania of Hearth and Kettle


  • 2.5 lbs butternut squash (about 2 small ones)
  • 1 lb apples (Cortand are ideal)
  • 1/2 inch cinnamon stick
  • 1 quart chicken stock (homemade or low sodium commercial)
  • 1/4 lb unsalted butter
  • 3 TB pure maple syrup
  • Salt and pepper to taste
  • A few scrapings of whole nutmeg
  • 1 cup light cream
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