2 medium butternut squash - peeled and cubed 1/2" cubes
3 granny smith apples - peeled and cubed 1/2" cubes
2 quarts of chicken or veggie stock, low sodium
1 large white or yellow onion - diced
4 cinnamon sticks
4 star anise
1/3 cup of olive oil
1/4 cup brown sugar
1/4 maple syrup (optional)
1/2 heavy cream
With a Calphalon Contemporary 8-in. Chef’s Knife, cut the butternut squash in half where the bulb begins. Peel the butternut squash with a knife and remove the seeds with a large spoon.
Begin to cut the butternut squash into 1/2” cubes/pieces, do this for both of the butternut squash. Once completed, put in a bowl, cover and put in the fridge.
Take your granny smith apples and peel the skin off with a peeler and core the apple. Cut the apples into 1/2” cubes/pieces similar to that of the squash. Place in a small bowl with a little water and squeeze a lemon over the top. Cover and put into the fridge.
For the onion, peel and dice into small cubes with a Calphalon Contemporary 4.5-in Paring Knife. Put aside.
Heat the Calphalon Premier™ Space Saving Nonstick 6qt Stockpot over medium heat. Add oil and the onions and begin to sweat the onions. They should be translucent once cooked after 4-5 minutes.
Once onions are done add your squash and season with a few pinches of salt. Add all the spices (cloves, star anise and cinnamon) and brown sugar. Stir to coat and let it cook for 5 minutes.
After 5 minutes, add 1 quart of stock, bring heat up to medium high heat, cover, and let it cook. Stir every few minutes to make sure nothing sticks to the bottom for another 15 minutes and then add apples.
Let all of the ingredients cook for another 15-20 minutes, tasting and adding salt and stock if necessary. The squash and apples should be completely broken down at this stage. Optional: Add maple syrup to the soup for a touch of sweetness.
Using a large metal spoon, fish out cinnamon sticks, star anise and cloves. Once they are removed, add heavy cream and stir in.
Set up your Oster® Master Series Blender and slowly add your soup to the blender with a ladle, fill to 2/3 of the way up and blend. Add stock as necessary to loosen the soup to a consistency that is thinner than a puree and thicker than broth.
Continue blending until the soup is smooth, emptying the blended soup into a big bowl as you go. Once this is all done, add the soup back to the pot. Make sure the pot is clean and has no chunks remaining in it. Put the stove back on to warm it up again and get ready to serve.
Once the soup is warmed, fill soup bowl 2/3 of the way. Add a small dollop of sour cream to the middle of the bowl and a pinch of ground nutmeg. Finish with a swirl of olive oil on top. Serve hot.