Butternut Squash Soup

 

 

1 butternut squash, peeled and chopped into small chunks. (I get packages of pre-peeled  chunks when I can.)

4-5 medium apples,  peeled, cored, and cut into chunks (I like full-flavor cooking apples like a jonathan, mackintosh, etc.and if you have access to a Blendtec or Vitamix-type of blender, grind up the apples, peel and all with a little of the chicken broth and pour that into the pot, instead.) For more apple flavor, add a few more apples.

1 quart of chicken broth (I usually choose one that doesn’t have MSG or a lot of added preservatives, etc.)

about 1/2 c cream, half-and-half, or evaporated milk (depending on how fat-free you want to make this) The amount varies by taste, too.

salt and pepper to taste

recommended stir-ins:  crumbled feta cheese bits and chopped raw almonds

 

Put the squash pieces, apples, broth, salt and pepper into a stock pot. Cover and heat to boiling.  Reduce heat and continue cooking until the squash is tender (about 20 minutes or so).  Take an inversion/stick blender and blend the ingredients until smooth. (If a stick blender isn’t available, use a food processor, blender, or even a potato masher.)

Add the cream and stir. Add more seasoning, if desired. Serve with the stir-ins and enjoy!

 

Substitutions:  Unsweetened applesauce can be easily used instead of fresh apples. Begin with 2-3 cups and add more, if desired.  For a sweeter soup; add cinnamon, nutmeg and some brown sugar to give it a pumpkin pie taste.

 

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