Wednesday, September 17, 2014

Butternut Squash and Apple Soup

I've been making some version of this soup for nearly 20 years! I was inspired by a recipe from one of my all time favorite cookbooks, The The New Enchanted Broccoli Forest
It's one of my favorite autumn soups. 

Butternut Squash and Apple Soup

1 medium onion, coarsely chopped
3 cloves garlic, coarsely chopped
1-2 apples, coarsely chopped
olive oil
2 butternut squashes, peeled and cubed
water for the pot
salt, pepper, cinnamon to taste


Heat oil in a large soup pot. Add onion, garlic, and apples, and cook, stirring, for about 8 minutes, until it all begins to brown.
Add butternut squash, and continue stirring, until the squash is slightly softened. Add water to the pot to cover the squash and apple mixture. Bring to a boil. Lower the heat and simmer for about 30-40 min. Remove from flame, and puree using an immersion blender, Add salt, pepper, and cinnamon to taste.
Serve hot. I've occasionally served this soup cold too.

Don't forget to save those squash seeds - you can roast them! I put them in granola, but you can also just eat them.

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