Dress up a store-bought quart of butternut squash soup with a sweet-and-savory blend of quick-chopped onions, garlic and apples, and it’ll be like you made the whole thing from scratch.
|2 tablespoons olive oil||2 quart-sized containers (32 fl. oz. each) butternut squash soup|
|1 small yellow or red onion, minced||2 tablespoons chopped, toasted pecans|
|2 medium garlic cloves, minced||1 8-oz tub of creme fraiche|
|1 large sweet apple (like Braeburn, Gala or Fuji)|
Heat the olive oil in a 3-quart stockpot over medium heat until shimmering.
Add the onion, garlic and apple. Cook, stirring occasionally, for about 10 minutes until the onions are translucent and very tender.
Pour in the soup and bring to a simmer. Cook for about 15 minutes more to fully incorporate the flavors.
If a smooth soup is desired, carefully transfer the soup in batches to a blender and puree, or use an immersion (stick) blender.
Divide between 8 bowls and top each serving with a dollop of creme fraiche and a sprinkling of toasted pecans. Serve immediately.
This soup can be made 2 days in advance and refrigerated. Reheat before serving.
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