Emeril's butternut squash and apple soup recipe

Emeril Lagasse demonstrates how to organize the right holiday meal by presenting a brand new recipe on "Hello America" every single day until Poultry Day. Take a look at his quality recipes below.

Click for additional meal ideas from "GMA's" recipe index and click the link to transmit inside your poultry preparation questions.

Butternut Squash And Apple Soup 4 slices sausage One-half cup carefully chopped let's eat some onions Whitened and pale eco-friendly areas of 1 large leek (about 1 cup) *you should use whitened onion if leeks aren't available 1 large garlic clove clove, minced ? bay leaf Salt and freshly ground pepper One and something-4th pounds butternut squash, seeded, peeled and reduce 1-inch pieces (about 3 cups) 1 medium-size Gran Cruz or any other tart apple, peeled and chopped 2 cups chicken stock or canned, low sodium chicken broth One-half cup water plus additional for loss soup when needed 2 tbsps sour cream or creme fraiche, plus much more for garnishing, optional Chopped unpeeled apples, for garnishing, optional

Prepare the sausage inside a skillet until crisp. Drain, arranging 1? tbsps from the made sausage grease. Set the sausage aside and, when awesome, crumble the sausage and reserve to garnish the soup.

Inside a heavy soup pot warmth the reserved grease over medium warmth, add some onion, leek, garlic clove and bay leaf and season gently with pepper and salt to taste. Prepare, stirring, until softened. Add some squash, apple, broth and ? cup water. Simmer the mix, covered, before the squash is extremely tender, 20 to 25 minutes. Discard the bay leaf.

Inside a blender, puree the mix in batches, moving because it is pureed to some clean soup pot. Add enough additional water to thin soup towards the preferred consistency, if required. Whisk within the sour cream or creme fraiche and season with pepper and salt to taste. Warmth soup over medium-low warmth until hot (do not let the soup to boil). Serve the soup garnished using the crumbled sausage along with a dollop of sour cream and carefully chopped apple, if preferred.

Makes about 4? cups
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Omnimedia, Corporation

Other Quality recipes from Emeril Creole Cornbread Stuffing

Simple Dressing With Sausage and Sage