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This 2014 Best of Westchester winner has been wowing diners for years at both Ladle of Love and Café of Love, in Mount Kisco.
Says owner Leslie Lampert, “I created this recipe for my own family Thanksgiving many years ago. It’s sweet, savory, and soothing. And I am very thankful that it is still the most popular soup at Ladle.” (Serves six to eight)
- 2 Tbsp unsalted butter
- 1 large onion, diced
- 2 cups chopped butternut squash
- 1 cup chopped carrot
- 1 cup chopped sweet potato
- 1 Granny Smith apple, peeled, seeded, and cut into chunks
- ½ cup cream
- 1 to 2 Tbsp maple syrup
- kosher salt and freshly ground pepper to taste
- pinch of cayenne
In a stockpot, heat butter over medium-high heat until bubbly. Add onion and cook, stirring until just translucent, about 4 minutes. Add squash, carrot, sweet potato, and apple, and stir to coat vegetables in butter. Add enough water to just cover the vegetables, and bring to a boil. Reduce the heat to a simmer, and cook for 20 minutes (or until vegetables are soft). Blend with an immersion blender in the pot until smooth. (Alternatively, pour into a blender and blend in batches, returning to pot when smooth.) Add cream, syrup, salt, and pepper to taste, and cayenne.