Click here for more recipes


(Serves 8)

Whether you are staying home for the holidays or visiting others, ‘tis the season for this hearty and
tasty dessert, a New England tradition.  Enjoy this one. 

2 teaspoons of olive oil
2 teaspoons of unsalted butter
2 shallots, chopped
1 butternut squash, peeled, seeded, and coarsely chopped
2 tart, firm apples, quartered, cored, peeled, and coarsely chopped
4 cups chicken broth
Salt and white pepper to taste
Juice of one orange
1 teaspoon finely grated fresh ginger (optional, but worth it!)
Paper-thin apple slices for garnish

  1. In a large pot, heat the oil and butter, sauté the shallots for about 3 minutes or until translucent.
  2. Add the chopped squash and apples and stir 2-3 minutes.  Pour in the chicken broth.
  3. Bring to a boil; reduce heat to medium-low, partially cover, and simmer until the apples and squash are tender and falling apart – about 30-45 minutes.
  4. Puree the mixture in a blender or food processor, in batches if necessary, until very smooth.  Return the mixture to the pan and add salt and pepper.
  5. Just before serving, warm the soup over low heat.   Then stir in the orange juice and heat through.  Add the optional ginger and nutmeg, adjusting the flavor to suit your taste.  Garnish and serve.