Connoisseur Tom's Butternut Squash & Granny Smith Apple Soup

With the weather here in Boston turning colder and autumn produce coming into season, I couldn't think of a reason not to share this recipe with you. This rich and creamy soup will warm your heart and soul, while broadening your expectations for what squash can do.

This soup starts with a homemade ham broth made by boiling the remnants of a smoked pork shoulder after it has been mostly de-hammed, along with a few whole peppercorns, for at least 4 hours in 6 quarts of water. I let the brew reduce by two thirds and was left with 2 quarts of very nice stock by the time I was done.

Next, skin, de-seed, and chop up one large butternut squash, two Granny Smith apples (not skinned), 2 cloves of garlic, and an onion.

To this mixture add 2 teaspoons of dried thyme, a sprig of fresh rosemary, and a teaspoon of freshly grated nutmeg.

Dump the ingredients into the stock which you will return to a boil for a couple minutes and then reduce to a simmer until the squash gets soft.

At this point, carefully pour the mixture into your blender. Don't be a hero and try to do it all in one go, that makes soup explode all over Tom's kitchen wall... 

Puree the mixture until completely smooth and return to the pot. Add in 1 pint of heavy cream or half & half, return to a simmer and then serve.

I recommend serving this soup with a dash of nutmeg on top, along side a fruity beer, like Three Philosophers, or a sweet German white wine like a Riesling or Geverztraminer.