This recipe, from Williams-Sonoma's Complete Entertaining Cookbook, serves 12, but thank goodness I had the foresight to quarter the recipe. I don't think I've ever quartered a recipe before. Luckily all the measurements worked out easily. The only mistake I made was putting a whole apple instead of half of one. When I get to chopping, there's no stopping me!
The chopped onion and apple sauteed in some butter and at first had an odd smell. But after a few minutes I either got used to it, or it actually started to smell good, I'm not sure which. While that was cooking I chopped up the butternut squash (which was hard work!) and Brett measured out the nutmeg, allspice, and cinnamon and then added the chicken stock.
Once I was finally done chopping up that squash, we let it simmer for 30 minutes and got to work on the cornbread.
I love any excuse to use my immersion blender. I was worried about the hot liquid splashing out so I wore an oven mitt. It did splash a little bit once but it was away from me. When the soup was smooth, we finally got to eat.
Brett and I both agreed that the soup was ok, but we won't make it again. In fact, there are leftovers in the fridge that I'm hoping Brett will eat because I know that I'm not going to. We'll probably have to throw it out. I'm so glad we made cornbread with this soup because otherwise I would have been starving. I ate as much as I could, but I think I have a problem with pureed soups. It's a texture thing, or maybe it's an just an unfamiliar vegetable thing. I don't know what my problem is. It certainly looks yummy though.