Hi Ladies!

Happy Holiday Season!

It’s chilly out – let’s have some soup!! Is there anything more comforting than a warm bowl of soup and some crusty bread? I think not! This soup takes advantage of the fall flavors and the color is vibrant. It’s so easy and your guests will think it’s super fancy.

YOU WILL NEED:

 3 tablespoons unsalted butter at room temp

1 large onion, chopped

1 pound cubed butternut squash (I buy it precut and cubed from the grocery store)

1 14 oz bag shredded carrots – of course you can get carrots and shred them yourselves but why bother?

1 large green apple, skin on, cored and chopped

2 garlic cloves, chopped

(Remember that the above will be pureed in a blender or food processor so it doesn’t have to be chopped fine

¼ tsp nutmeg

¼ tsp ginger

Salt and pepper to taste

¼ cup Marsala wine

3 cups chicken stock

½ cup heavy cream

Parmesan cheese, bacon slices and paprika for serving

TO MAKE:

Melt butter in large saucepan over medium-low heat. Add onion and let cook, stirring for about 4 minutes. Add carrots, squash, apple, and garlic, nutmeg, ginger, salt and pepper and cook for about 5-7 more minutes stirring frequently.

Add Marsala wine and cook for about 2 minutes.

Add chicken stock.

Increase heat to high and bring to boil. Then reduce to simmer and partially cover. Cook for 15 minutes more. Squash should be tender.

Put ingredients in blender or food processor in batches with cream and puree.

Put back on stove and heat up.

Put in bowls. Sprinkle shredded parmesan and paprika on top and serve with slice of bacon and crusty bread.

*You can make ahead and store in fridge after you puree it for about 3 days.

PINK APPETIT!