Ingredients
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1/2 cup butter
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2 large garlic cloves, lightly crushed with flat of knife
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1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
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1 bay leaf
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1 butternut squash, about 3 lbs., pared, seeded, cut into 1-inch cubes
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2 sweet potatoes, pared, cut into 1-inch cubes
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6 cups chicken broth
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1/2 teaspoon ground allspice
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1/8 teaspoon ground cloves
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1 piece cinnamon stick (about 1 inch)
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1/2 cup half-and-half
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1/2 cup heavy cream
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1/2 cup sour cream
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1 cup frozen baby peas, thawed
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salt & freshly ground black pepper
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2 tablespoons finely chopped parsley
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2 scallions, thinly sliced on diagonal
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2 medium onions, sliced
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1 leek, well rinsed, sliced
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1 tart cooking apple, pared, cored, sliced
Instructions
- Heat butter in large heavy pot over medium heat. Add onions, leek, garlic, apple, thyme, and bay leaf and cook until onions start to throw off liquid, about 5 minutes. Add squash, sweet potatoes, broth, allspice, cloves, and cinnamon. Heat to boiling. Reduce heat and simmer uncovered until squash is very tender, about 30 minutes.
- Remove bay leaf and cinnamon stick; let soup cool slightly. Transfer to blender or food processor and puree until very smooth. Strain back into pot.
- Mix half-and-half, cream, and sour cream. Heat soup over low heat and gradually whisk in cream mixture. Stir in peas. Gently heat until peas are hot, but do not let soup boil. Season with salt and pepper.
- Ladle soup into bowls. Sprinkle with parsley and scallions.