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1
To prepare the soup, in a large, heavy-bottomed Dutch oven, melt 1 tablespoon of the butter over medium-low heat until foaming.
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2
Add the shallot, carrot, and celery.
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3
Cook, stirring frequently, until soft and translucent, about 3 minutes.
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4
Add the bouquet garni, squash, and chicken stock.
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5
Season with salt and pepper.
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6
Bring to a boil over high heat, decrease the heat to low, and simmer until the squash is tender, about 30 minutes.
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7
Meanwhile, to cook the apples, in a skillet, heat the remaining 1 tablespoon of butter over medium heat.
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8
Add the diced apple and remaining sprig of thyme; season with salt and pepper.
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9
Cook, stirring occasionally, until the apple is tender and lightly caramelized, about 5 minutes.
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10
Set aside and keep warm.
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11
To finish the soup, remove the bouquet garni and discard.
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12
In the Dutch oven, using an immersion blender, puree the soup until smooth.
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13
Or ladle the soup into a blender and puree until smooth a little at a time.
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14
Leave it coarse and chunky if you prefer a more rustic soup or puree until smooth for a more elegant soup.
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15
Add the cream, brown sugar, and nutmeg.
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16
Taste and adjust for seasoning with salt and pepper.
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17
To serve, ladle into warm bowls and garnish with the sauteed apples.
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18
Serve immediately.
