Butternut Squash Soup with Arkansas Black Apples, Cream, & Fresh Marjoram, Thyme, and Sage

by Laura on November 25, 2010

Do you ever walk into the grocery store with a plan and suddenly you’re so seized, so mesmerized by an ingredient, either new or in its most glorious incarnation, that you can’t even remember what you thought you were going to cook?  That happened to me today when I saw Arkansas black apples for the first time.  What dark beauties they are!  Happily, the produce people at my market are as silly-happy about these things as I am, and they don’t look at me with a quizzical look when I approach to gush.  In fact, they join right in.  I think I was going to make a roast chicken for dinner tonight, which seems very ho hum now since I paired these beautiful apples, dense and sweet with a little zing, with buttnernut squash, onion, fresh marjoram, thyme, and sage, chicken stock, and some rich cream.  Fall goodness in a bowl.  Now I wish my family would hurry home from work and school so that we could tear into a loaf of dark bread, open some nice wine, and enjoy this soup.

Music for making butternut squash soup with Arkansas black apples:
Alison Krauss’ A Hundred Miles or More

Arkansas Black Apples
Arkansas blacks are an heirloom varietal and the darkest apple cultivar.  They are burgundy in color on the tree and continue to darken in storage.  The apples are tart  and dense when first picked and sweeten and soften a bit with keeping.  You may store them in a cool, dark, dry place for up to six months.

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