Latin Dance Class and an autumn Pot-Luck Lunch: Squash/Apple Soup Recipe

 

For the past few years I have participated in a weekly Latin dance exercise class for senior citizens here in Midcoast Maine, with Tony Dancer of Maine as the creator and dance instructor.  His infectious smile and frequent laughter translate into an uplifting experience.  You simply can’t remain sad and lonely after an hour-long dance session with Tony!  

This is not ballroom-style Latin dance with partners.  This is more like Zumba but a bit slower and better paced for those of us over seventy. He starts and ends the class with stretching exercises, and punches it up with some Latin dance moves in the middle.   It is a very sociable setting and on the last lesson of each six-week session, we enjoy a pot luck lunch together.  For the upcoming pot luck lunch I will once again bring a Crock Pot full of my favorite fall soup, made with butternut squash, apple, apple cider and bourbon.  Every time I serve this soup I get requests for the recipe which makes me very happy. I encourage everyone to cook good food and eat well!

Tipsy Butternut Squash & Apple Soup 

3 tablespoons butter

1 tablespoon olive oil

1 onion, diced

1 butternut squash, peeled and chopped
(using a food processor makes it easy to chop the squash, but is not necessary)

1 tablespoon fresh sage leaves

½ tablespoon fresh thyme

1 apple, peeled and chopped

2 cups chicken stock

½ cup apple cider

1 cup light cream

½ cup Bourbon

Salt and pepper to taste. 

In a stockpot or dutch oven, heat butter and olive oil.  Add the chopped onion , and saute’
for 5 minutes.  Add the squash, apple and chopped herbs, cover and cook for 10-15 minutes, stirring frequently.

Add the chicken stock and cider and simmer for another 15 minutes.

Remove pot from heat and puree the squash mixture using an immersion blender, food processor or potato masher.

Return the pot to the stove, add the cream and stir while reheating.  Do not allow soup to boil.
(boiling cream can break it down).  Add bourbon last and continue to gently heat for another 10 minutes. 
Add salt and pepper to taste before serving.
(I use Aleppo pepper instead of black pepper.  It has a roasted flavor, similar to paprika).