Tested & Edited by edibleWOW Recipe Editor Pam Aughe, R.D.
- 4 tablespoons butter
- ½ cup fennel bulb, chopped
- ½ cup leeks, chopped
- ¼ cup celery, chopped
- ¼ cup Spanish onion, chopped
- ½ cup Granny Smith apple, chopped
- 1 clove garlic, crushed and chopped
- 1 (3 pound) butternut squash, peeled, seeded and rough chopped
- 1 (3 pound) heirloom winter squash, peeled, seeded and rough chopped
- 2 teaspoons brown sugar
- 2 teaspoons kosher salt
- ¾ teaspoons freshly ground black pepper
- ½ teaspoon ground cinnamon
- ½ cup fresh orange juice
- 3 to 4 cups chicken stock
- ¾ cup heavy cream
1. Melt butter over medium heat in a Dutch oven. Add fennel, leeks, celery and onions; sauté until the onions are translucent. Add the apples and garlic; sauté an additional 3 minutes.
2. Add butternut and heirloom squash to the sautéed vegetables and cook for 5 to 7 minutes or until the squash begins to breakdown. Add the sugar, salt, pepper and cinnamon; cook an additional 1 minute.
4. Add the orange juice to the squash, increase the heat and cook until juice is reduced by half.
5. Pour in chicken stock to just cover the squash; cook until fork tender.
6. Puree soup with an emersion blender or in batches in a stand blender. Return soup to Dutch oven, stir in cream and heat on low. Serve hot.
Yield: 12 cups