As the weather is slowly declining in Texas, nothing beats the chilly weather than soup! Chef Brian West is back this week with a delicious Butternut Squash Soup to add to your recipe book!
-1 pound butternut squash, peeled and chopped
-5 ounces granny Smith apple, peeled and chopped
-8 fluid ounces chicken broth
-4 fluid ounces heavy cream
-1 ounce butter
-salt and white pepper, to taste
-Nutmeg, to taste
-Sour cream, as needed
-Place squash, apples and chicken broth in a saucepot and bring to a simmer until squash is tender.
-Strain keeping the broth and puree in blender using the broth for movement
-Bring back to a simmer add cream and butter season to taste.
For More Information:
CHEF BRIAN WEST
IG & FB: @ChefBrianWestSa