There is nothing more satisfying on a cool, Fall day than a nice, hearty bowl of soup. And since butternut squash is plentiful in the fall, it’s time to put it to good use!
This is a soup that my family and I enjoy. Although it is meatless, it is still filling and tasty! I found the original recipe online and tweaked it to our flavor preferences…
Butternut Squash Soup
3 lbs butternut squash, peeled & diced*
1 Golden Delicious apple, peeled, cored, diced
2 tsp. cinnamon
4 cups chicken broth
2 Tbsp butter
1 Tbsp minced onion
1/2 cup sour cream
Place squash, apple, cinnamon, broth, butter, and onion in saucepan. Cover and bring to a boil. Turn heat to medium low and simmer for 40-45 minutes until squash is fork-tender. Allow to cool and using a hand blender, blend soup into smooth puree. (You can blend the soup in a blender, but if it’s hot, be sure to use a towel or potholder to hold lid down, and process it in batches.)
Return to pan and warm through. Stir in sour cream just before serving.
*the original recipe suggests peeling & dicing the butternut raw. However, it would be much easier – and add more flavor – if you split the squash half lengthwise, seeded it, brushed it with butter or olive oil, and baked it for 30 minutes in a 350 degree oven. After it cools, you could scoop the baked squash into the pan and cook til apples are tender.
It is VERY good with a crusty bread or homemade biscuits.
For my next batch – we will try using sweet potatoes instead of butternut squash…